The BBQ and Smoking Thread

[ExtraSlow]

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How tender are the 3-2-1 ribs? Fall of the bone? I prefer more texture in mine.

Don't foil them and they stay firmer.

[ercchry]

3-2-1 is way too long for sides. If you get some reaaaaalllly fat backs it’s okay, but personally I usually do something closer to 2.5-1.5-1, fall off the bone is bs... just do a shoulder then, ribs should be tender, clean bone, and leave teeth marks when you bite without pulling all the meat off the rib

[The_Rural_Juror]

Conclusions:

1) Instant Pot > 3-2-1.
2) St Louis > Back > Side

[ExtraSlow]

Eric is going to have an aneurysm.

[ercchry]

Can’t wait for covid to end so Bob can finally host the mythical Beyond BBQ cook off and I can finally prove my point(s)

[ExtraSlow]

Maybe start small and just invite me and @max_boost over?

[killramos]

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3-2-1 is way too long for sides. If you get some reaaaaalllly fat backs it’s okay, but personally I usually do something closer to 2.5-1.5-1, fall off the bone is bs... just do a shoulder then, ribs should be tender, clean bone, and leave teeth marks when you bite without pulling all the meat off the rib

Much better done was for tasty ribs I agree. People massively overrate “fall off the bone”.

Just boil ribs if that’s what you want.

[The_Rural_Juror]

They are rated appropriately. Fall off the bone helps me with my dentures. I boil mine in 80% bbq sauce.

[tirebob]

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How tender are the 3-2-1 ribs? Fall of the bone? I prefer more texture in mine.

Depends on a few factors of course, but you can absolutely get tender enough to pull a bone but firm enough to take out a perfect bite with teeth marks. I don't like my ribs to be mushy either, but I don't want it at all stringy. Just that right amount of tug.

[lasimmon]

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Depends on a few factors of course, but you can absolutely get tender enough to pull a bone but firm enough to take out a perfect bite with teeth marks. I don't like my ribs to be mushy either, but I don't want it at all stringy. Just that right amount of tug.

Yes this. My ribs on the 3-2-1 method dont just crumble when you touch them. There is still texture.

[ercchry]

Costco’s “St Louis” cut... mmm... sure

Didn’t bother actually trimming them out properly... slight regret once I put them on (and saw they’re edge to edge on the grill)

Oh well... little thicker than normal, think I will try 3-1.5-1

Rubbed them down with brisket fat so really want to get a good bark set on em

[nzwasp]

Does anyone have a bluetooth / wifi thermometer with app or atleast temp alerting that they recommend. We are looking for one that goes atleast 50 feet - the Meater we currently use is being blocked by the ceramic shielding of the big green egg and therefore only reaching about 15 feet from the bbq. We used / currently also have an original CyberQ but the App no longer supports the unit so its kind of useless.

[ercchry]

Got distracted... 3.5-1.5-.75 it worked

[ExtraSlow]

I like ribs

[cyra1ax]

Anyone have any tips on getting those add on smoker boxes to work with their propane grill? Seems like I can never get the right balance, the woodchips either turn into a raging inferno or don't even smoke at all.

[ExtraSlow]

Those are really hard to get good results with. There's so much airflow in most propane grills that even if you manage to produce good smoke, it escapes really fast.

No tips.

[ercchry]

My tip: buy a Weber kettle

[The_Rural_Juror]

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My tip: buy a Weber kettle

That's like an Instant Pot, right?

[cyra1ax]

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My tip: buy a Weber kettle

Plan is to get either a Smokefire or Masterbuilt Gravity 560 if they come out with updated versions next year.

[ercchry]

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That's like an Instant Pot, right?

More like a wolf toaster... just no red knobs