I so sorry, but did get 3 pages generated so far about Ribs!
Show us the cook as these guys want to put you on an episode of BarBeQue Pitmasters.
Obviously slim shady hasn't seen MacDog's Instagram. It'll make your mouth water.
No one has yet to tell me about this quick pickling, red onions go with everything.
It’s just usually a variation of the following and maybe some added items: vinegar, sugar, mustard seed, garlic, dill, bay leaves. Heat it up all until sugar dissolves except for your bay leaves and dill. Toss the cucumbers, onions or whatever in a jar with the dill and bay leaves and pour the liquid over top. Let it cool and you’re ready to go.
Yeah, that first 30m is wrapped time just to soften the bark and finish breaking down the fat. Last 30m is back on to finish and add sauce, if I plan to use any.
I just often see the 3-2-1 method mentioned on websites and I have never understood how anyone can cook ribs that long. I have always figured that they were probably cooking on something that is less efficient than the BGE.
Crops are harvested, animals are killed.
I miss you.
I agree 3-2-1 is a little long especially for back ribs, but you can get away with it on spares though. I don't like mine completely fall off the bone but my wife and parents do so I cook a couple of racks 2 different ways. For them I do 2hrs unwrapped and 2hrs wrapped while I leave mine on there the entire time unwrapped. They turn out perfect for us every time.
I never wrap baby backs during the cook, only when I let them rest, theyre not my favorite but the wife and kids like them, I prefer spares with mustard sauce.
Now, I did a chuck roast on my egg the other night, seared it good all the way around, panned it and added mushrooms and onions. Hot dam.
Take those chuck roast and cook them like a brisket. Sadly, chuck roast will become the price of brisket one day due to that.
Ha, I wasn't there.. or this weekend.
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