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Favorite Pork Rib Recipe?

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  • Axxe55

    Retiretgtshit stirrer
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    Dec 15, 2019
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    Lost in East Texas Elhart Texas
    Bumping this thread. How is the experimenting going?

    I tried my hand at a 321 method yesterday with some pretty good results on some baby backs. Didn't get a end result picture unfortunately as I was a bit busy cutting and serving. No complaints except my 6 year old niece, but she likes Mac n Cheese as her favorite meal so I dismissed her opinion.

    Top rack of veggies was for some smoked salsa I made. I didn't care for it much, but it was devoured by everyone else.

    View attachment 228479

    Trey, what's going on with those veggies and peppers on the top shelf?
    Venture Surplus ad
     

    Axxe55

    Retiretgtshit stirrer
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    I've varied temps a little bit with direct smoke, no wrapping. Takes about 5.5 hours at 220 to get to internal temps around 195. They're coming out pretty good but I'm not 100% happy with them. I might try the 2-2-1 method I've been reading about.

    The bacon wrapped pork loins I've done have been outstanding.

    Still haven't done a brisket yet.

    Wish I had thought about using bacon on those really lean briskets we got from my brother's bull. The flavor was good, but they were not anywhere as moist as they should have been. Bacon might have helped.
     

    satx78247

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    Trey-G 20,

    I agree 100% on "smoked salsa" & feel the same about "Blackened Vegetables".
    (IMO, both things are an answer to questions that nobody should have asked.)

    yours, satx
     

    sidebite252

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    You know I’ve done the 3-2-1 method about 3 times but I’ve decided I like them with no wrap. I just let ‘em ride for 5 to 7 hours until they pass the “bend” test. I check temps (usually between 190 & 210) but on ribs I go by the bend test. My peeps can’t tell the difference and it so much easier than wrapping & unwrapping, ect.

    That pic of your pit full is beautiful
     

    Axxe55

    Retiretgtshit stirrer
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    Lost in East Texas Elhart Texas
    With briskets or ribs, I think keeping it simple is the best approach to cooking them.

    My rub is simple and I use the same rub on ribs, that I use on briskets. Salt, black pepper, garlic powder, cayenne powder, and brown sugar.

    Personally, I found with my smoker, that I do get better results with the end product if I smoke uncovered for the first couple of hours, then pull the meat off and wrap it in foil, then put it back on the smoker. It seems that I get a little lighter bark on the outside, and the smoke flavor isn't overpowering. I also like using pecan wood for smoking as well.

    I have eaten many a brisket cooked differently than I do mine, and I still liked them. Personal preferences in cooking styles and different smokers produce different results. I see nothing wrong with that.
     

    mnpshooter

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    Jul 8, 2020
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    Dr Pepper smoked baby backs.
    7A3F045F-C116-48FF-BFC9-70AEB4DCE6A5.jpeg
     
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