But not from Chili's!

I'm doing baby back ribs in the smoker this weekend for the first
time.

Was planning on using 3-2-1 method. Any suggestions/recommendations/
words of warning or advice for me?

thx
-goro-

We found 321 too long - ya couldn't cut they were so done, and ya
could hardly pick them up to wrap in foil after 3 hours. DH & I
disagree that they might be even better to cut after 1 1/2 - 1.
We have now perfected them at 2 -1, with a small can of pineapple
juice in the foil with them. You can still cut them and sauce and
brown them if you like. Ours never make it to the sauce, rub makes
them so delicious.
We cook on a Kamado #5 @ 225 - 250.
Good luck, and happy eating!!
Nan in DE who is thinking it is time to thaw a rack!!

On Sep 17, 7:59*am, Nan > wrote:
> We found 321 too long - ya couldn't *cut they were so done, and ya
> could hardly pick them up to wrap in foil after 3 hours. DH & I
> disagree that they might be even better to cut after 1 1/2 - 1.
> *We have now perfected them at 2 -1, with a small can of pineapple
> juice in the foil with them. You can still cut them and sauce and
> brown them if you like. Ours never make it to the sauce, rub makes
> them so delicious.
> We cook on a Kamado #5 @ 225 - 250.
> Good luck, and happy eating!!
> Nan in DE who is thinking it is time to thaw a rack!!

Hey Nan,
since you mention the Kamado, i was looking at getting one. Could you
tell me about how much your Kamado weighs?

thx
-goro-

On Sep 17, 10:16*am, Goro > wrote:
> But not from Chili's!
>
> I'm doing baby back ribs in the smoker this weekend for the first
> time.
>
> Was planning on using 3-2-1 method. *Any suggestions/recommendations/
> words of warning or advice for me?
>
> thx
> -goro-

Wrap tight in foil after a splash of oil.
Wrap it so you can turn it without drainage.
Cook fairly long let it sizzle.
At the end, open it and add your favorite sauce,
leaving on heat for 10 minutes.

They'll fall apart.

---
Mark

On Sep 17, 7:16 am, Goro > wrote:
> But not from Chili's!
>
> I'm doing baby back ribs in the smoker this weekend for the first
> time.
>
> Was planning on using 3-2-1 method. Any suggestions/recommendations/
> words of warning or advice for me?

Select your baby backs very carefully. Many times baby back ribs are
not very meaty, so at the end of 6 hours you won't have a lot to show
for your time and trouble.

Is 'falling off the bone' really what you want from ribs? I prefer a
llittle tooth to the meat; smoked meat should be a little chewy, in my
personal opinion, not mushy baby food. Can you tell I'm not a fan of
the 3-2-1 method? -aem

DH says it is about 225#. We took the lid off to get it up on a deck.
It is 10 years old and cooks like a champ, several times a week.
You might also look at www.komodokamado.com This is made by a guy who
used to work for Kamado, and has done several upgrades to the design.
He also has units in stock in Ca, so you don't have to worry about
when or if it will be delivered. The original company I understand is
for sale. Some of the Kamado's get delivered on time, some have major
problems. We were blessed to get ours on time, but this has been an
ongoing problem.
Good luck, Nan & Rich.

On Sep 18, 8:56*am, Nan > wrote:
> DH says it is about 225#. We took the lid off to get it up on a deck.
> It is 10 years old and cooks like a champ, several times a week.
> You might also look atwww.komodokamado.com*This is made by a guy who
> used to work for Kamado, and has done several upgrades to the design.
> He also has units in stock in Ca, so you don't have to worry about
> when or if it will be delivered. The original company I understand is
> for sale. Some of the Kamado's get delivered on time, some have major
> problems. We were blessed to get ours on time, but this has been an
> ongoing problem.
> Good luck, Nan & Rich.

Those Komodo Kamado specials are in the $3k range, which is a bit too
pricey for me. Even ~$1k was a bit expensive, but doable. I might
consider the Green Egg, but the Kamados seem much better, at least in
terms of features.

-goro-

Goro wrote:

>>> I'm doing baby back ribs in the smoker this weekend for the first
>>> time.

>
> Will try again soon. I think I'm learning quite a bit from the
> experience. Alot of the comments here helped. Thanks to all!
>
> -goro-
>
> PS
> After i finished, i used the bones for stock. The stock smells
> AMAZING! Will use the stock as a base for posole this week.
>


Are these the bones someone has chewed on? I guess the stock-making
would kill any bacteria, and would be tasty, but it's an unappetizing
mental picture.

gloria p

Go to the Kamado site, to their forums and see what kind of complaints
are showing up now re delivery. That should give you an idea of what
you're facing. Sure hope you can get one, the food tastes incredible.
DH got it up to 700 degrees for steak the other night. Man was that
good steak. Nan

On Sep 22, 8:39*am, "gloria.p" > wrote:
> Goro wrote:
> >>> I'm doing baby back ribs in the smoker this weekend for the first
> >>> time.
>
> > Will try again soon. *I think I'm learning quite a bit from the
> > experience. *Alot of the comments here helped. *Thanks to all!
>
> > -goro-
>
> > PS
> > After i finished, i used the bones for stock. *The stock smells
> > AMAZING! *Will use the stock as a base for posole this week.
>
> Are these the bones someone has chewed on? *I guess the stock-making
> would kill any bacteria, and would be tasty, but it's an unappetizing
> mental picture.
>
> gloria p

While the meat wasn't mushy, it was quite tender and so the bones came
out easily and cleanly so there was no chewing on the bones.

-goro-

Marty wrote:

>> While the meat wasn't mushy, it was quite tender and so the bones came
>> out easily and cleanly so there was no chewing on the bones.
>>
> May I suggest then that the ribs may have been a little overcooked. You
> should still be able to bite into them and get a piece to chew on, in
> fact, IMO, the perfect bite comes cleanly away from bone by itself, but
> you see clear bite marks in the surrounding meat, not tough or chewy, but
> not mushy or falling apart either. I think you're going a little too long
> in the foil, for future reference.

I know that what you've said is the majority opinion among barbecue
cognoscenti, but I like them the way Gorio described.

Bob

Marty wrote:

>>>> While the meat wasn't mushy, it was quite tender and so the bones
>>>> came out easily and cleanly so there was no chewing on the bones.
>>>>
>>> May I suggest then that the ribs may have been a little overcooked.
>>> You should still be able to bite into them and get a piece to chew
>>> on, in fact, IMO, the perfect bite comes cleanly away from bone by
>>> itself, but you see clear bite marks in the surrounding meat, not
>>> tough or chewy, but not mushy or falling apart either. I think
>>> you're going a little too long in the foil, for future reference.
>>
>> I know that what you've said is the majority opinion among barbecue
>> cognoscenti, but I like them the way Gorio described.
>
> Then foil is your friend!

You are correct. When I make ribs and give them to those who like chewier
ribs, they tend to exclaim, "Curses, foiled again!"

Bob

On Sep 25, 3:30*am, "Bob Terwilliger" >
wrote:
> Marty wrote:
> >>>> While the meat wasn't mushy, it was quite tender and so the bones
> >>>> came out easily and cleanly so there was no chewing on the bones.

I like to chew on the bones anyway though.
>
> >>> May I suggest then that the ribs may have been a little overcooked.
> >>> You should still be able to bite into them and get a piece to chew
> >>> on, in fact, IMO, the perfect bite comes cleanly away from bone by
> >>> itself, but you see clear bite marks in the surrounding meat, not
> >>> tough or chewy, but not mushy or falling apart either. I think
> >>> you're going a little too long in the foil, for future reference.
>
> >> I know that what you've said is the majority opinion among barbecue
> >> cognoscenti, but I like them the way Gorio described.
>
> > Then foil is your friend!
>
> You are correct. When I make ribs and give them to those who like chewier
> ribs, they tend to exclaim, "Curses, foiled again!"

Very tender is good. Lots of wood smoke flavor is also good.

I'm grilling pork steaks (shoulder) today. Also some chicken breasts
for the non-pork steak eaters.
>
> Bob

--Bryan