noharleyyet
Well-known member
2 cans for a bolder bite...You had me at Ro-Tel.
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2 cans for a bolder bite...You had me at Ro-Tel.
It's a staple around our house.2 cans for a bolder bite...
My daily Costco email is showing these very similar ones on sale right now.Anyone use an Inkbird? Picked up an IBT 26S 5G. Doesn't stay connected very well, but I'm still unfamiliar with it. Anyone else have any experience with one?
What was your process? I tried 3-2-1 with beef back ribs and ended up with bone-in jerky.i'm ashamed to admit i've never done beef back ribs before. but, i'm very proud that my first cook of them came out perfectly, by my standards at least.
did them nearly identically to how I would do pork ribs.
i always save all the juices from my wrap to glaze with once cut.
my wife liked these more than pork ribs, i just may have liked them more too.
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Pretty much my experience...plus greasy.What was your process? I tried 3-2-1 with beef back ribs and ended up with bone-in jerky.
What was your process? I tried 3-2-1 with beef back ribs and ended up with bone-in jerky.
Great, thanks for the pointers. Agreed on 3-2-1, as well-- I've modified mine to 2-2-1 when using peach paper as the wrap.the exact process was:
they went on about 12:30 and we were eating them at like 6:15
- moderate seasoning on both sides with Butt Rub
- left seasoned in fridge for about 4 hours (i usually try to do this overnight)
- three hours at 225
- pulled and wrapped with ghee butter and barbeque sauce
- about 1.5 hours wrapped, gave it a kick to 250 for about 30 minutes in that 1.5
- about 30 minutes unwrapped in the 200-225 range with a basting of additional barbeque sauce.
i'm in the camp that thinks 3-2-1 has a tendency to overcook pork ribs. i usually go like 3-1-1 or 3-1.5-0.5.
i like some resistance in my ribs, of all type.
Good point. 3-2-1 was money living at 400' elevation... seems to dry out living at 6000'.I think our altitude makes adjustments to the 3-2-1 necessary
Wish I could source beef ribs like that locally. Everything I find here the meat is cut down to 1/4 inch above the bonei'm ashamed to admit i've never done beef back ribs before. but, i'm very proud that my first cook of them came out perfectly, by my standards at least.
did them nearly identically to how I would do pork ribs.
i always save all the juices from my wrap to glaze with once cut.
my wife liked these more than pork ribs, i just may have liked them more too.
View attachment 341211View attachment 341210View attachment 341209