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First experiences smoking meat (pork ribs & chicken) (+p

Share your war stories, your successes, and how Steven's books have changed your cooking from charburgers to grilling magic.

Posts: 10
Location: urbana il
Everything has turned out awesome. Multiple bbq fans declared the ribs to be the best homemade ribs they'd ever had. Here's a good quote "I've had a lot of ribs. These are meat on a bone in a totally different category"

:D 8)

I'll post my recipe later, but basically I did the 321 with a salt/sugar/spice dry rub & white wine based braising sauce.

Unfortunately I didn't take as many pics as I should have, but hey, I get hungry!

First batch of ribs (last weekend):

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IMG_9156 by mellephants, on Flickr

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IMG_9157 by mellephants, on Flickr

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IMG_9159 by mellephants, on Flickr

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IMG_9161 by mellephants, on Flickr

Second batch of ribs (Saturday):

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IMG_9287 by mellephants, on Flickr

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IMG_9296 by mellephants, on Flickr

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IMG_9298 by mellephants, on Flickr

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IMG_9354 by mellephants, on Flickr

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184912_583708368594_200304675_33053261_7896448_n by mellephants, on Flickr
Last edited by mellephants on Tue Mar 01, 2011 1:41 pm, edited 2 times in total.

Post Mon Feb 28, 2011 2:05 pm

Posts: 10
Location: urbana il
I also did two chickens, last night from about 8-11:30pm, in a thunderstorm... lol

Brined for 4 hours, smoked at 225f, flipped at 90 min, pulled when they hit 167f internal (about 3.5h total). They turned out AWESOME. This is the best tasting chicken I have ever put in my mouth. I'm fully addicted to smoking meat now. :D

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IMG_9400 by mellephants, on Flickr

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IMG_9406 by mellephants, on Flickr

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IMG_9409 by mellephants, on Flickr

Post Tue Mar 01, 2011 1:36 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7556
Location: Stoughton, WI
Excellent work with both the food and the photos!

One question, though...you mentioned a white wine braising sauce. Did you mean basting sauce?

Brad

Post Tue Mar 01, 2011 1:52 pm

Posts: 10
Location: urbana il
No, I did mean "braising sauce." I poured it into the foil for step #2 in the 321 method. I then poured the liquid out of the foil after step #2 and reduced it in a pan. I basted the ribs with this reduced sauce during step #3... so I suppose I could have said "braising/basting sauce."

I highly recommend this method by the way. One key point is to use heavy duty foil and do not wrap it too tight. Sharp bones can poke through and drain the valuable sauce!


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