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Forum ยป Those of you who enjoy barbequing for a Hobby have you
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Thread: Those of you who enjoy barbequing for a Hobby have you

post 1704132691 07-25-2024, 10:38 AM
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  1. latverian41
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Those of you who enjoy barbequing for a Hobby have you

ever had any luck in the backyard barbequing restaurant quality ribs?

If so how long did it take you to perfect it?

What do you use or have found through trial and error is the best wood? etc etc
"it takes a wise man to know when he is in error and a noble man to admit to it"
post 1704132741 07-25-2024, 10:40 AM
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  1. Retoaded
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3-2-1 method is pretty idiot proof
post 1704132781 07-25-2024, 10:41 AM
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Post deleted by user
post 1704133601 07-25-2024, 11:01 AM
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Originally Posted By Retoaded⏩
3-2-1 method is pretty idiot proof
This.

Also restaurant quality ribs? 9 times out of 10 a toddler can produce better ribs than what's served at restaurants.
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See OptimusTrajan' sig
post 1704134411 07-25-2024, 11:19 AM
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Originally Posted By CanuckGame⏩
Must have a smoker and as the poster above said, the 3-2-1 method works every time.

During the wrap phase it's important to make sure no holes get poked in the foil allowing the steam and heat to leak out.
You can do it on a kettle pit, use wood chunks and keep the heat low. Usually ribs take about 3 hours.

I usually smoke for 2 hours then wrap. Make sure to have a thermometer that is critical. Wrap with foil around 150 degrees, make sure to wrap tight, I like heavy duty foil, if not then I double wrap. Then I cook wrapped for about an hour, open for sauce and I cook them open for about 30 minutes to get the sauce set and dry them up a little bit. I like to see the bones sticking out and pull them around 198. Let them sit for about 10 -15 minutes and your all set.
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post 1704136431 07-25-2024, 12:06 PM
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After a few hours of smoke, about every half hour I take tongs and "flop" the rack. If it's still stiff they're not done but once they meat starts cracking when using the tongs I put on the sauce and keep them in for another 20-30 minutes. I don't wrap mine.
post 1704143831 07-25-2024, 02:59 PM
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follow whatever meatheads says on amazing ribs dot com. You can prefect it real quick.
post 1704145291 07-25-2024, 03:32 PM
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  1. latverian41
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Originally Posted By Gayford⏩
You can do it on a kettle pit, use wood chunks and keep the heat low. Usually ribs take about 3 hours.

I usually smoke for 2 hours then wrap. Make sure to have a thermometer that is critical. Wrap with foil around 150 degrees, make sure to wrap tight, I like heavy duty foil, if not then I double wrap. Then I cook wrapped for about an hour, open for sauce and I cook them open for about 30 minutes to get the sauce set and dry them up a little bit. I like to see the bones sticking out and pull them around 198. Let them sit for about 10 -15 minutes and your all set.
Hard to believe one gets the same quality from 3 hours vs the traditional 12-14 hours you typically find at a legit bbq restaurant
"it takes a wise man to know when he is in error and a noble man to admit to it"
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