Recent content by the ramblin pit

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  1. the ramblin pit

    Best Buns for Pulled Pork?

    Hello! I am currently baking my first loaf of bread and it got me wondering about buns. What does everyone prefer when it comes to buns for their pulled pork sandwiches? I do not put a lot of sauce on my pulled pork so they are not overly sloppy, what would everyone recommend? I own a BBQ...
  2. the ramblin pit

    Cooking Ribs...A lot of 'em

    Thanks Carlos! It took me about 3 1/2 hours and my fingers are still sore haha. I cooked 63 racks yesterday (sorry I was too busy to take pictures) and they turned out great. The Cambro worked great for holding temperature but they needed some more time on the grill to shine them back up with...
  3. the ramblin pit

    Cooking Ribs...A lot of 'em

    I tasted them before they went in the Cambro. The best I've ever done!
  4. Cooking Ribs...A lot of 'em

    Cooking Ribs...A lot of 'em

  5. 1901328_10100748236146776_1352778986_n.jpg

    1901328_10100748236146776_1352778986_n.jpg

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  6. the ramblin pit

    Cooking Ribs...A lot of 'em

    Thanks Carlos, I'll let you know how it goes. I'll tell you, skinning and trimming 63 racks of ribs was a big job. I don't have calluses on my hands for that work, I've got a few blisters, haha.
  7. the ramblin pit

    Cooking Ribs...A lot of 'em

    I rented a Cambro 300 MPC. It holds about 4 full sized roasting pans. It should be enough to hold 30 racks. I did a test run today of a rack. It was tough getting up to temp this morning since it was a bit cooler so I burned at 250 for the first two hours. then it shot right up on me and it was...
  8. the ramblin pit

    Cooking Ribs...A lot of 'em

    sorry... http://www.amazingribs.com/tips_and_technique/texas_crutch.html I am not cooking in a competition. I am trying to cook ribs while budgeting time and keeping them tender. When I serve them to my customers they need to be in tact, not a mess of overcooked meat. I know there is a...
  9. the ramblin pit

    Cooking Ribs...A lot of 'em

    Here is a good article on the Texas Crutch and the 3-2-1 method. http://www.amazingribs.com/tips_and_technique/texas_cr
  10. the ramblin pit

    Cooking Ribs...A lot of 'em

    If you put your ribs on for 3 hours at 275 then foil for 2 hours. I guarantee you have mushy rib meat and bones when you remove them from the foil.
  11. the ramblin pit

    Cooking Ribs...A lot of 'em

    wtf? which part?
  12. the ramblin pit

    Cooking Ribs...A lot of 'em

    I'm going to do a test rack on Thursday and I'm going to try an hour per side and an hour foiled then 20 minutes of glaze and 20 minutes of sauce to see what the result is.
  13. the ramblin pit

    Cooking Ribs...A lot of 'em

    The 3-2-1 method only works at 225 degrees. Since I burn hotter I usually do 45 flip, 45, then foil for 1.5 hours. With 1.5 hours being the absolute max time to keep them in the foil and I'll even check them after an hour to be sure they aren't getting mushy or falling apart. After they get out...
  14. the ramblin pit

    Cooking Ribs...A lot of 'em

    Hi Everyone, I have a big cook coming up where I am to make 60 racks of St. Louis Style Pork Side Ribs. I thought I would post my "game plan" for you all to critic and hopefully give me some tips... My Reverse flow cooker can comfortably fit about 30 racks at a time. So I am going to have to...
  15. the ramblin pit

    Over-smoking with my reverse flow

    Hi Gary, It was never a problem since I usually wrap my meats. I was just curious about smoke production so I did some reading about building a better fire. So I recently made a rack for my firebox sitting about 1 1/2 " high to build my fire on. The fire burns much "cleaner". The question...
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