R.I.P.

Discussion in 'Pork' started by deserttoad, Apr 14, 2006.

  1. deserttoad

    deserttoad Smoke Blower

    Things are looking quite tasty over here - using the 3-2-1(ish) method on this site. Rubbed em down with my personal favorites, and now a bit over 4 hours, I think it's just about time to wrap em up for a couple more.

    thanks to all.

    DT
    [​IMG]
     
  2. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    wow deserttoad

    those ribs look great good job now i am really hungry
    salmonclubber
     
  3. bbqblitz

    bbqblitz Fire Starter

    What temp you smoking at, bro?
     
  4. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    Hope you saved me some of those beauties .... need to make sure you did it right. [​IMG]
     
  5. deserttoad

    deserttoad Smoke Blower

    Thanks gang, I've been trying to keep the temp around 225, give or take.

    Did 4 to 4.5 hrs in smoke, then 2 hours in foil, and 1 more back in the smoker (no chips).

    Here's the finished product.

    DT
    [​IMG]
     
  6. bbqblitz

    bbqblitz Fire Starter

    Damn bro! They look awesome!

    Enjoy!
     
  7. deserttoad

    deserttoad Smoke Blower

    Fell right off the bone, they did - and it only took me 2 years to learn how to do it!

    Learnin' curve ain't that steep, eh?

    DT

    P.S. I ain't never had much learnin'!
     
  8. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo y'all
    them things aint gonna rest in peace
    if i can get at them.

    they will be devoured
     
  9. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    Maybe that means Ripped Into Pieces!

    They look wonderful. 8)
     
  10. ranger72

    ranger72 Meat Mopper OTBS Member

    Hi There Deserttoad!

    Excellent Job on the ribs...You were right on the money when you made the decision to go to step two of 3-2-1 method...

    When the meat has cooked to a point that it is shrinking away from the tips of the rib bones then it time to move to step two and wrap your ribs in foil...You can see this has occurred in the pictures you posted..

    When I go to step two and foil up the ribs I orient the ribs so they are meat side down so that the rib bones form a small well and I place a bit of my mop in the well...finish wrapping them up and put them meat side down back in the smoker...It seems to really help the tenderizing process :)

    But I see from your last picture that your ribs are definately falling apart tender...They look wonderful.. :D


    ranger72 OTBS # 14
     
  11. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Deserttoad,
    Those are some fine looking ribs. You know, there are hundreds of wonderful things to smoke and all of them taste great (and according to Earl it all has zero calories). But at the end of the day, for me, it's mighty hard to get away from a fine rack of ribs. Good Job!
     
  12. don dollars

    don dollars Newbie

    Those look superb. I am now making ribs tomorrow.
     
  13. sasquatch

    sasquatch Fire Starter OTBS Member

    Awesome looking chow !!!! Now I think Im gonna have to whip up a batch....lookin at those really made me hungry!!! Great Job !!!
     
  14. deserttoad

    deserttoad Smoke Blower

    Thanks for all the kind words - they sure didn't last long!

    Guess I'll have to do it again, just to make sure is wasn't a freak accident.

    DT
     
  15. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Sounds like a good plan of attack. I've done the same myself. And by the way..... it has almost always turned out in my favor. Good Luck!!!
     
  16. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Way to go Deserttoad, looks like I need to do some ribs this weekend.
     

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