RE: ribs recipes

[Ken Ketsdever]

I loved smoked flavor.  I usually smoke 100 - 200lbs of salmon each year.  A few years ago I started taking my smoker chips and putting them in a small cast iron skillet then placing that skillet in my gas BBQ whenever I BBQ anything.  It adds great flavor to chicken, fish, beef anything you can think of.  I use different chips for each type of meat but do lots of experimenting with Apple, mesquite, Hickory, Cherry, oak and whatever I can get my hands on.


I've not attempted to tackle ribs yet.  But I think I'll follow this thread and give it a try this weekend.


I have used store bought little chief and Big chief Smokers but am looking for plans to build a larger smoker.  Does anyone have plans for building a smoker?

-----Original Message-----
From: Harkins, Patrick [mailto:[EMAIL PROTECTED]
Sent: Monday, June 14, 2004 6:51 AM
To: CF-Community
Subject: RE: ribs recipes

Sounds good! I'm going to have to read up on bbq pits. Seems I'm missing
something here. Do you use a thermometer?
-Pat

-----Original Message-----
From: John Stanley

snip...

4. Slow cook them indirectly over low heat. This is the method I used. It is
called the 3-2-1 method:
    Start a small fire on one side of the pit. Cover the pit and let it come
up to temp (the whole process cooks at between 200-250 degrees). Put the
rubs on.
    Turn them every hour for the first three hours. Every time you turn
them, baste both sides with the rest of the rub mixed with equal parts
vinegar and water. This mixture should be very watery. After the first three
hours are up, remove the ribs and put them in foil. Return them to the pit
for another two hours in the foil. Then remove them from the foil for the
last hour.

That is it. If you keep the temp below 250 and get some good smoke from the
fire, these should be great ribs. They are so good, they dont even need
sauce.

Outbound email scanned for viruses. (e232)
  _____

---

[Todays Threads] [This Message] [Subscription] [Fast Unsubscribe] [User Settings]

---