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Caeden
Silver Baronet of the Realm
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My biggest beef is my dad and uncle swear by 1-2-3 and their ribs won’t stay on the individual bones to bite. My bones are clean, but it isn’t mush. So I talk a lot of shit to them. I’m aware competition cooks crutch with sprite or apple juice and margarine.
my attempt at chick fil a. Fried in a cast iron Dutch oven.
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Vanderhoof
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3-2-1 method will typically lead to over cooked ribs. I did these with coarse black pepper and Lawrys, 5 hours unwrapped, about 45 minutes wrapped in butcher's paper with a few tablespoons of lard and finished them with blues hog/apple cider vinegar glaze.
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Lanx
<Prior Amod>
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that's pretty good for jap porn, if you had to scroll down to the 93rd one to think she was questionable
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They are overdoing the liquids 100% and smoking them for too long. Who even knows what temperature. Not only are the ribs flimsy and losing flavor, they are watery. I know exactly why you don’t like them. They are ruining their ribs.
I’ve also seen guys doing dry rub and it’s bark is hard as a rock due to drying out from smoking too long. I love both dry and wet. Eating Memphis style this week and up to KC next week for these bad boys. My favorite beef ribs anywhere.
Crown Prime Beef Rib from Jackstacks
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Caeden
Silver Baronet of the Realm
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I have definitely dried a rack of baby backs out on the ends a couple times when I experimented with 275F cooks.
These got a little too dry when I tried cutting the rack in half. I’d read about some people stacking and cooking. They were still better than a lot I get but I prefer the slow and steady method. And a prime rib I did one thanksgiving. Haven’t done a prime rib in a couple years though.
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Slow and steady anyday. People cranking up the heat is how they get ruined. I’ll try
Vanderhoof
method next week again next week. I haven’t done the black pepper simple version since covid.- 3
Vanderhoof
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Slow and steady anyday. People cranking up the heat is how they get ruined. I’ll try
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