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Posted
10 hours ago, gyroprotagonist said:

Smoke ring is neon green

 

Did 3 2 1 last week and agree that 2 is too long at anything but lowest temps

spares should be done in 3 hours total. If you want fall off the bone ribs, go to Dickies or some place that steams their ribs. Fall off the bone ribs are dogshit. Cook them in a crockpot if you want that.  

Posted (edited)

St. Louis cut yesterday, these were more like a 3-1-1. Kinda wish the meat had a little more pull to it, but everyone raved about them so I’m not going to complain. Flavor-wise, they were one of my better efforts. 

IMG_8352.jpeg

Edited by Etexhorn13
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Posted
4 hours ago, Etexhorn13 said:

St. Louis cut yesterday, these were more like a 3-1-1. Kinda wish the meat had a little more pull to it, but everyone raved about them so I’m not going to complain. Flavor-wise, they were one of my better efforts. 

IMG_8352.jpeg

What do you mean by more "pull"?  Do you mean more pull back from the bones?

Posted
48 minutes ago, dcbc said:

What do you mean by more "pull"?  Do you mean more pull back from the bones?

Maybe that’s not the right word… maybe “bite” would’ve been more appropriate. It wasn’t mushy, but it was a little too fall off the bone, at least if I am nitpicking. 

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Posted
36 minutes ago, Baboontyme said:

Can we please come up with some new insults? It's 2025 not 1989. 

People that use pellet grills have small wood budgets and too much family time on their hands. 

Posted
2 hours ago, Etexhorn13 said:

Maybe that’s not the right word… maybe “bite” would’ve been more appropriate. It wasn’t mushy, but it was a little too fall off the bone, at least if I am nitpicking. 

I feel like the average rib user prefers fall off the bone style vs a competition style bite.

Posted
On 7/12/2025 at 9:48 PM, Cousin Strawberry said:

spares should be done in 3 hours total. If you want fall off the bone ribs, go to Dickies or some place that steams their ribs. Fall off the bone ribs are dogshit. Cook them in a crockpot if you want that.  

Fred Savage No GIF by The Grinder

maybe post your takes to the 3 0 0 rib thread?

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Posted

Not sure if you guys have seen it but on YouTube there is a history of the BBQ Family feuds  in Lockhart.  Pretty interesting, with the guy who writes about BBQ for Texas monthly woven through the documentary.  T he whole thing about cooked correctly versus over cooked boild down to the "pull" off the bone.  If you can take the bone and give it a little twist.  IF the bone pulls free then you have hit the over cooked "curse." HAHA.  But it makes sense, if you are trying to serve ribe, you want to be able to use the bone and the "popsicle stick."  If you have overcooked ribs then the first bite will remove the meed from the bone, leaving a far too large chunk in your mouth.  That to me is about the only real difference in perfect and overcooked ribs.  I seriously doubt that very many folks would be able to tell you by taste much difference between overcooked and perfect is the meat was already off the bone.  SO... to me it's more keeping the meat holding bone for aesthetics probably more than the actual taste difference.

Anyhow the one thing this documentary did was make me regret now realizing that Texas Monthly had a BBQ fest in Lockhart.  Might have to invest in those VIP tix next year.  But I need to find somebody other than my skinny wife to gorge with me... 

 

 

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