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> Failed Smoked Ribs, Need help
orangebucket
Posted: Feb 11, 2019 - 06:28 pm


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Old Thread but just had to add my 2 cents.

This is pretty much the best place I have found to learn about BBQ and smoking. Tonnes of information if you like to read first.


https://amazingribs.com/best-barbecue-ribs-recipe

OB

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Chevy
Posted: Feb 13, 2019 - 07:36 am


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QUOTE (orangebucket @ Feb 11, 2019 - 06:28 pm)
Old Thread but just had to add my 2 cents.

This is pretty much the best place I have found to learn about BBQ and smoking. Tonnes of information if you like to read first.


https://amazingribs.com/best-barbecue-ribs-recipe

OB

Thx for passing that along.
Cheers
Kerry

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WILSON
Posted: Mar 20, 2019 - 01:07 pm


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Everything you did is bang on, I use the same 3-2-1 but more like 2.5-1.5-.5, I do them on my pellet smokes at 225-250, type of wood wont matter but I only use HD tinfoil, make sure they are wrapped good so no steam escapes and don't be shy with what you put in the wrap, just don't use straight bbq sauce, too much sugar and will carmelize and burn, I use Guy Fiere Mop & Slop, it's a thin carolina vinegar type sauce, fall off the bone good...couple of pic's before wrap along with final product.....I don't sauce on the final step,

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WILSON
Posted: Mar 20, 2019 - 01:07 pm


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pic#2

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WILSON
Posted: Mar 20, 2019 - 01:08 pm


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pic#3

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WILSON
Posted: Mar 20, 2019 - 01:16 pm


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while up ice fishing this yr staying at Taj's I bought a large home made commercial smoker, drove back up the following wkend with a trailer and dragged it home, going to cut legs off and weld to a trailer making it more mobile and possible start renting it out. Already used it more than a dozen times....

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WILSON
Posted: Mar 20, 2019 - 01:18 pm


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smoked meat

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WILSON
Posted: Mar 20, 2019 - 01:23 pm


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another pic of final product, ribs and wings in the pellet smoker
Pelett smoker is the Pitt Boss 820

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WILSON
Posted: Mar 20, 2019 - 01:33 pm


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QUOTE (Chevy @ Jan 06, 2019 - 09:23 pm)
I did some ribs in the smoker yesterday. Followed the recipe to a T. It was a 3,2,1 recipe, 3 hrs on the smoke,2 hrs in foil with an apple juice spray and 1 hr with sauce. I maintained 225 degrees religiously.
Gotta tell ya, they looked amazing and I was quite proud of them until I ate one. They weren't fall off the bone at all. Very tough but had the flavor. They almost seemed like they needed more time ?
Any thoughts were I went wrong ?

Thanks, Kerry.

not enough juice in with the ribs when you wrapped them and make sure the wrap is air tight.

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