a rib with a VIEW

Discussion in 'Pork' started by realtorterry, Mar 18, 2010.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    So my little brother is on leave from the navy & i thought why not make him some que. So here goes

    A good little rubbin

    a good little foilin

    A good little saucin"

    A good little eats

    A good little boy

    By Far NOT my best!! Should of realized that from the lack of pull back, but still eatable. My son said they are porkish delight so at least everyone else is happy
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job.[​IMG]
  3. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    What counts the most is the ppl eating them. Looks like you did good. [​IMG]
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thanks Ron & Dave. You are right it is all about the people eating the que. Especially when it's my family
  5. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Looked good to me, and if your family is anything like mine they'd be honest with you and tell you when something ain't right
  6. bottomline

    bottomline Smoke Blower

    Looks good to me![​IMG]
  7. treegje

    treegje Master of the Pit

    Yummy looking'excellent job
  8. tank

    tank Smoke Blower

    Looks good. You mentioned that you thought they could have been better based on the pullback. How would you increase the pullback? It seems to me that you are using the 321 method? I guess I am just curious how one would increase pullback using the 321 method.
  9. newflame

    newflame Meat Mopper

    i would say if you wanted to increase pullback, you'd leave them a bit longer for the first stage. nice lookin ribs btw! the look on that boy's face says it all, good que!
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thanks everybody! I am really happy with the looks, just not the tenderness. Tank, I used the 2-2-1 method on these. The lack of pull back could've been a few things? Maybe another hour, maybe cause my small smoker was soo full that I hadd to put the ribs close to the firebox, may a little more time in the foil. Maybe it was the little boy who asked if they were done every 10 minutes for 5 hours. [​IMG]
  11. tank

    tank Smoke Blower

    Yeah kids have a way of getting what they want. Thanks for the replies. Do you think the amount of liquid in the foil would affect how tender they are? Lets assume that we are cooking 2 racks at the same time using the 321 and one rack I add no liquid and the other I add a cup. Will the one with the cup of liquid have more pullback and be more tender? I think yes but not sure.
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Please Thank your brother for me for his service! I appreciate what he is doing.
    Your ribs look wonderful! [​IMG]
  13. newflame

    newflame Meat Mopper

    when you put the liquid in with the ribs it is no longer being dry cooked, the introduction of liquid begins a cooking process called braising, braising keeps meat very tender because it doesn't let any of the liquids escape, it is evaporated as steam and dropped right back onto the meat. long story short, I think both would be more tender after being foiled, but I would say that the ones with the liquid would be tenderer...er (is that a word?)
  14. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Well tank it would look as though your question has been answered better than even I could answer it. Like I said though my little smoker was REALLY full & I had to keep it really close to the firebox? It might of had something to do with it?
  15. tank

    tank Smoke Blower

    Thanks guys. This is a great place for information.
  16. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    As long as the ppl eating them like them, then you did good

Share This Page