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can you give me some feedback on my ribs...

 
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johnny delish



Joined: 10 Aug 2017
Posts: 4

PostPosted: Thu Sep 07 17 10:45 pm    Post subject: can you give me some feedback on my ribs... Reply with quote

hi all. i've been smoking for about a year and i'm feeling competent (not confident!) and I'd love your input.

i wish you could taste these ribs but since you can't would you mind giving me some feedback on the recipe and process? I captured the pics and recipe on Grubnosh:

https://grubnosh.knack.com/grubnosh#recipes2/recipe-details3/597f44f968f8f0570b121b41/

thanks,

jb
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Sgt. Stel
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Joined: 27 May 2008
Posts: 752
Location: Cottleville, MO

PostPosted: Thu Sep 07 17 11:02 pm    Post subject: Reply with quote

Can't see the pic.

Sgt. Stel
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Fri Sep 08 17 8:40 pm    Post subject: Reply with quote

Can't see the pic. How I do ribs (spares).

1. Trim the slabs St Louis style. I smoke the meaty trimmings and freeze for beans, stews, mashed taters, salads etc.

2. Peel the membrane off the back using a butter knife and paper towel.

3. Add rub.

4. Put on smoker and run it 225-250 and if it spikes to 275 that's fine. Don't open the smoker again until adding glaze.

5. At the 4-4:415 hour mark add glaze. Let glaze setup for 15-20 mins.

6. Pull ribs off let them rest for 15 mins. Slice and serve.

My two cents the 3-2-1 method never worked for me it over cooks the ribs in my opinion. And I never foil unless I'm doing the Trigg method which the wife and kids like I don't care for it.
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biker.chef
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Joined: 28 Jun 2010
Posts: 558
Location: Burnsville Minnesota

PostPosted: Fri Sep 08 17 11:32 pm    Post subject: Reply with quote

jeepdad wrote:


My two cents the 3-2-1 method never worked for me it over cooks the ribs in my opinion.


FWIW I agree with you
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MountainMan
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Joined: 27 Dec 2007
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PostPosted: Fri Sep 08 17 11:39 pm    Post subject: Reply with quote

K.I.S.S.

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biker.chef
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Joined: 28 Jun 2010
Posts: 558
Location: Burnsville Minnesota

PostPosted: Sat Sep 09 17 11:38 pm    Post subject: Reply with quote

I created an account on Grubnosh.

Your ribs look well cooked but...
I would have trimmed them to a St Louis cut.
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BRBBQ
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PostPosted: Wed Sep 13 17 11:49 am    Post subject: Reply with quote

I see Nothing
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