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BBQ and Outdoor Cooking Thread

Going to do ribs tomorrow for the game, going to start them early as it’s a noon kickoff. Ribs are the things I have always struggled with the most.
For the pellet what do you all recommend, baby backs or spare ribs?
I am going to set it on smoke setting at 225. Is it best to wait until they start to pull back then wrap them until tender? Also I don’t sauce them just FYI I don’t like to ruin food with sauce haha
Any tips for these on the pellet will be appreciated


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I like spare ribs and go for the 3-2-1 method. Sometimes spare ribs need a tad more time. Once you get that down, you can tinker with your times. I think I am more like 4-1 1/2-1 on 200 degrees the first 4 hours.

heygrillhey.com

321 Ribs - Hey Grill, Hey

321 ribs are a foolproof way to get fall-off-the-bone ribs by smoking for 3 hours, wrapping for 2 hours, and saucing them for the final hour.
heygrillhey.com heygrillhey.com
 
I use baby back as my go to. I have used spare ribs, but I prefer BB. I also do the 3 2 1 method but sometimes I chang up things and do straight smoke with an apple spritz. I always go with apple wood pellets for ribs.
 
I'm a non wrapper. Just smoke until a toothpick slides easily between the bones.
 
sposey013168 said:
Going to do ribs tomorrow for the game, going to start them early as it’s a noon kickoff. Ribs are the things I have always struggled with the most.
For the pellet what do you all recommend, baby backs or spare ribs?
I am going to set it on smoke setting at 225. Is it best to wait until they start to pull back then wrap them until tender? Also I don’t sauce them just FYI I don’t like to ruin food with sauce haha
Any tips for these on the pellet will be appreciated


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Click to expand...
Ribs sound a good idea!! Think I'll give some a go on Sunday! I've done both the Myron and Johnny Trigg style. Now I'm just going salt/pepper and apple cider vinegar.

Glad you are liking the pellets!
 
sposey013168 said:
They look good Nate


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I either ate them too quickly (didn't rest enough) or cooked them too long but they were fall off the bone type meat. I'm still trying to get 'em to stay on the bone. Not complaining because meat was very tender and tasted good. Just something I keep striving for on the next batch.
 
Charting up at 1000 degrees is fun.

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Did some wings on my Rectec last night...one of our favorite things to smoke. 1 hour at 275 and 30 minutes at 350.

Tossed in Franks wing sauce with a sweet bbq sauce.


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Beautiful U15 scallops are about to hit the grill. Marinated in pesto

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Just preheated the Napoleon for some wings today. Straight grilled rather than smoked this time around
 
Wings from Porter Road online butcher.

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Time to sauce and send

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Hot Bird on the left

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Looks yummy JB! I'm doing a brisket and burnt ends on the BGE today. UVa playing for the National Soccer Championship later.
 
Boone said:
Looks yummy JB! I'm doing a brisket and burnt ends on the BGE today. UVa playing for the National Soccer Championship later.
Click to expand...

Going to need pictures.
 
JB - failed to provide post-brisket smoking pictures (I blame Sam Adams) ... but making brisket chili today. Cubed brisket, bacon, onions, celery, garlic, jalapeño, beans, tomatoes, beer, some beef and chicken bouillon, and plenty of spices ... smells like heaven!
 

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Beautiful Hanger Steak rubbed in Coffee Rub about to hit the Napoleon.

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