I do Butt Rub dry rub and the 321 method at 225 on a charcoal smoker. For the last hour, I just let them rest in the foil.
Imma fallin' off the dang bone lips smackin' baby-back-all-sauced-up-rib eatin' fool is what kind.
I'm thinkin' we need to do a BBQ/ribs/brisket thing for an ENS.
Since OK is close to Texas, Memphis, and KC a hybrid of sorts should be a natural and good BBQ a given. Set er up I’m curious.
This thread is useless without pictures. Y'all always do this when I'm out of the country BTW!!
I made a rack of baby backs last night I had dug out of the freezer. My electric smoker apparently died over winter (I got some rain on it before being moved to the shed, even though it WAS covered while outside.... live and learn), so I tried them in the oven thanks to this thread. 4.5 hours at 220 and another 30 minutes at 250 (to crisp up that rub/bark a bit) and they were right on texture-wise. My home-made rub was on alright too.
They were definitely edible and tasted great for slowly oven-roasted meat, but man. There's no comparison to actually smoking them.
They were definitely edible and tasted great for slowly oven-roasted meat, but man. There's no comparison to actually smoking them.
Sorry, I didn't take any pics on what I did. I did do the 32..1/2 method. Stick burner for 3 hours with lump charcoal and pecan, wrapped up in butter and apple juice in the oven for 2, then set bark on the Weber for half an hour. I used Pokinfun's recipe for rub on one rack, but I added dried mustard. My wife wanted her Roasterie coffee rub on the other. I glazed them a bit with Jack Daniel's BBQ sauce at the end but left a half rack dry. I gotta say, every time I use that sauce, I (and the family) regret not using it on everything I just cooked. Even though they ask me to leave something (A few ribs, a piece of chicken, etc) dry, they always love the JD sauce!
My wife and I used to cook a lot in the crock pot when we were younger and less experienced cooks. It's hard to screw anything up in a crock pot. But we used to buy a rack of ribs, cut it in half, and dump some teriyaki sauce in there, set and forget. That night we'd do some rice and peas with it. MMMM...mmm!
My wife and I used to cook a lot in the crock pot when we were younger and less experienced cooks. It's hard to screw anything up in a crock pot. But we used to buy a rack of ribs, cut it in half, and dump some teriyaki sauce in there, set and forget. That night we'd do some rice and peas with it. MMMM...mmm!
"too tender" lol
Country style beef ribs and baby backs while Druryj was cleaning out his flowerbeds. I'm not saying what's on em in case there's an ENS with this other favorite outside activity too.
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Not only does a person learn which methods of cooking(smoking/grilling) work best for them.....ya gotta learn how your cooker(smoke/grill) works.
I've had some that run HOT...meaning you must have a water pan or your gonna be eating burnt boot leather.
I've had cookers run cool
..where you wouldn't need a water pan nor do the 321 method.
There's an old saying...How do you get to Carnegie Hall....practice.
How do you cook great bbq.....practice.
* what may work one day...may not the other.
Example:weather....and all sorts of other issues.
I've had some that run HOT...meaning you must have a water pan or your gonna be eating burnt boot leather.
I've had cookers run cool
..where you wouldn't need a water pan nor do the 321 method.
There's an old saying...How do you get to Carnegie Hall....practice.
How do you cook great bbq.....practice.
* what may work one day...may not the other.
Example:weather....and all sorts of other issues.
