- Thread starter
- Admin
- #1,251
The finished product
BBQ and Outdoor Cooking Thread
Scrap Iron
On The Eh Team
That mohagany colour equals money. Looks awesome man.
- Thread starter
- Admin
- #1,253
The brisket was really good. The ribs might have been the best I have ever had. GG outdid herself with this one.
- Thread starter
- Admin
- #1,255
Yes sir. We have the Silverbac 1. They just released the 2, but I’m still partial to the 1 because I like the cart better.
- Thread starter
- Admin
- #1,256
That brisket got used tonight on the pizza oven for some quick naan pizzas. Tomorrow we are going to use it for nachos as well.
- Thread starter
- Admin
- #1,258
I’m pretty sure you are single handedly pushing me to buy a smoker....
Haha. We love it. I think its my favorite out of the outdoor kitchen stuff we have.
- Thread starter
- Admin
- #1,261
You know I didn’t think so either. But you really do find time with things. You don’t really watch it with ours. Digital gauge, check on it when necessary.
I don't want to review 85 pages of this thread but has anybody posted a 3-2-1 ribs recipe?
- Thread starter
- Admin
- #1,263
No sir, I dont think so. We dont do ours that way, but its really popular.
3-2-1 Ribs
3-2-1 Ribs
I love 3-2-1 ribs and thought I would share the method. If you are having some people over these are great. The meat is super tender and you are left with a bare white bone when you eat them. If you were entering a serious rib competition you would get laughed at but they are just awesome for everyday eating.
The 3-2-1 refers to:
3 hours uncovered on the smoker "I only cook them 2 hours uncovered"
2 hours wrapped in foil
1 hour uncovered again
This recipe works for all ribs but baby backs are my fave.
I brine my ribs but it is optional. Any simple brine is fine. Remove from brine and rinse well. Remove as much of the silver skin as you can easily get off but don't worry if some is left on. Put a light coat of yellow mustard then coat with your favorite rub. I like Famous Daves, the mustard makes it stick but you wont taste mustard after they are cooked.
Put them on the smoker at 225 for 2-3 hours. Remove from smoker and wrap in foil. Back on smoker for 2 hours. Remove foil and put them on the smoker for an hour at 275. At this point they are done, I let them rest for a short time before cutting them. They are good just like that but I will sauce a few and put the back on the smoker to make the sauce tacky.
The two hours wrapped in foil makes them fall off the bone tender. The one hour at higher temp gives them a little tug when you eat them.
3-2-1 Ribs
I love 3-2-1 ribs and thought I would share the method. If you are having some people over these are great. The meat is super tender and you are left with a bare white bone when you eat them. If you were entering a serious rib competition you would get laughed at but they are just awesome for everyday eating.
The 3-2-1 refers to:
3 hours uncovered on the smoker "I only cook them 2 hours uncovered"
2 hours wrapped in foil
1 hour uncovered again
This recipe works for all ribs but baby backs are my fave.
I brine my ribs but it is optional. Any simple brine is fine. Remove from brine and rinse well. Remove as much of the silver skin as you can easily get off but don't worry if some is left on. Put a light coat of yellow mustard then coat with your favorite rub. I like Famous Daves, the mustard makes it stick but you wont taste mustard after they are cooked.
Put them on the smoker at 225 for 2-3 hours. Remove from smoker and wrap in foil. Back on smoker for 2 hours. Remove foil and put them on the smoker for an hour at 275. At this point they are done, I let them rest for a short time before cutting them. They are good just like that but I will sauce a few and put the back on the smoker to make the sauce tacky.
The two hours wrapped in foil makes them fall off the bone tender. The one hour at higher temp gives them a little tug when you eat them.
- Thread starter
- Admin
- #1,265
Awesome badolds. Im sure some will get great use out of it.
We use the yellow mustard for our rub too. No flavor added, but causes a great stick to them.
We use the yellow mustard for our rub too. No flavor added, but causes a great stick to them.
- Thread starter
- Admin
- #1,267
Depends. Not normally, but we definitely have. Injection too.
When doing ribs, another trick is when wrapping, drizzle some butter and honey in there to really take on the sweet flavor if you enjoy that.
I like to brine almost every time we cook pork or chicken but you have to be careful not to make your meat too salty. I use just enough salt to get the other flavors in the meat without the overpowering salt taste. Definitely go lighter on the rub when brining. I will have to try the butter and honey in the foil, thanks.
Big SoIL
Well-known member
It’s really not that time consuming, pretty much any time you’re working from home you could have something on the smoker. Prep everything the night before, throw it on the next day at the appropriate time, and anything else you have to do until it’s done takes about 2 minutes of time. Could be wrapping something in foil or just misting something once an hour, but it’s not time consuming. A lot of stuff is basically just set it and forget it.
You need one bad!!!
Hmmm. Well once our patio gets poured and completed maybe this will be at or near the top of my list. I sure do love smoked meats...
Sent from my iPhone using Tapatalk
I usually have a few beers while cooking on the grill. When using the smoker you had better pace yourself or you'll be too drunk to eat HAHA. The good news is you can have a nap and don't have to worry about flare ups. I love my smoker!!
Big SoIL
Well-known member
Just imagine all the good BBQ you’ve had in the past, pulled pork or ribs or brisket, you could do it at home and it would taste just as good and be much more satisfying
- Joined
- Oct 14, 2016
- Messages
- 2,372
- Reaction score
- 250
- Handicap
- 15.9
With a good quality Pellet Smoker and a remote temp gauge to monitor meat and smoker temps, it is mostly set it and forget it. I do full packer Brisket and it is ridiculously good. The 3-2-1 ribs and chicken thighs are fairly quick and also delicious. I even have a cold smoker built into my Weber for smoking cheese.
Smoked cheese, salami and some good beer is a great snack while waiting on the meat.
- Admin
- #1,275
They are right, it really is set it and forget it. It's slightly more work than using a crockpot, honestly.