The Ultimate BBQ Thread (7 Viewers)

[myquestoyota]

Ever since I read about and tried the 3-2-1 method on ribs I have used it ever since. 3 hours under smoke followed by 2 hours on an aluminum cookie sheet (with a little beer inside) tightly wrapped in foil followed by one hour uncovered with or without some bbq sauce. fall apart bare bone goodness every time. Probably a repost......

 

[Dragos80]

For the 2 and 1 hour procedure, do you cook it under direct fire?

 

[myquestoyota]

No, I have the smoker at about 225 deg for the whole time. Or thereabouts. Propane Camp Chef Smoke Vault.

 

[ab1985]

I do the same thing but 2-2-1 for 275. No need to go down to 225 on ribs IMO unless you're looking for an excuse to sit outside and drink beer.

Dragos, I do mine indirect with a drip pan underneath.

 

[FLATU8ER]

But sitting outside and drinking beer is part of the goal.
Or you could go inside and listen to the ball n chain bitch and tell you just how many beers she will let you drink.
Sage BBQ advice

 

[TYM4FUN]

Have never smoked ribs yet. Tried the 2-2-1 @275 with some apple wood and they came out perfectly. Damn they were good!

 

[JohnVee]

This doesn't make most people as happy as it made me. Most of you should agree.

...via IH8MUD app

 

[elkaholic]

The bags of that I have tried have not burned well at all. I have gone back to BGE brand.

 

[JohnVee]

The bags of that I have tried have not burned well at all. I have gone back to BGE brand.

It's my first one and has lots of very large pieces. I keep forgetting to check my stockpile until the last minute, then I don't feel like driving an extra 45 minute round trip for the good stuff. I've also gone back to BGE brand, Sam. The overpriced boutique crap from Blackhawk Hardware was a huge disappointment. I'll check my garbage can for the name on the bag. Didn't leave much ash but burned way too quickly.

EDIT: Rockwood was the $$$ brand I didn't like from Blackhawk.

 

[elkaholic]

My experience with the Frontier was that it was low priced but burned really fast and very hot and would pop a lot and throw little sparks everywhere. It did have a decent amount of big pieces, but there was nothing between big pieces and extraordinarily small ones that fall through the bottom grate of the BGE

 

[FLATU8ER]

I will mix it with my Kingsford

 

[Trunk Monkey]

Meats from the weekend. Pulled pork, 14 hour smoke and a friend of mine's brisket, 6 hours over smoke, 6 hours in foil.

 

[elkaholic]

Oh man does that brisket looks good .....

 

[Trunk Monkey]

He smokes over post oak, I was pretty impressed with the smoke ring.

 

[steverb]

thought i would make some sausage.

 

[Trunk Monkey]

Moar brisket. This one got done way earlier than expected. Wrapped it in foil and a couple of beach blankets. Took it out 2 hours later, still hot and moist.

 

[splitshot]

Not sure what it was at first, but I found some beautiful, well seasoned mesquite buried in the misc "get around to pile".

Plenty of stuff to wafer to fit a smoker box.

 

[Teddy]

Heading out of town to cater a wedding and cook BBQ. We are loaded up.

Going to throw the meat on around 2300 tonight. I'll get some pics up.

 

[Teddy]

Half way there.

 

[Teddy]

Turned out great. Ended up having a whole serving pan leftover, so we got to take a lot of leftovers home for the freezer. Funny note, when we got back to the cabin 3 Black Bears were running away and my grease bucket was knocked over and empty.