Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: dogtuk on July 18, 2010, 09:36:41 AM
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yesterday I did some spareribs in the GOSM I have been neglecting her since i built the UDS and i did two racks of spares using the 3-2-1 method and i used a raspberry chipotle sauce at the end to lightly glaze the ribs did not want it to overpower the rib flavor it is a pretty sweet sauce these turned out great and will be doing them again soon I usually try and fill the smoker but I started so late that i just threw on the ribs and did not smoke anything else will do better next time : ) here are the pics Sorry no Recipes just good Q
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FIMGP0073.jpg&hash=87cb34de3bf9edb84dd1ee92944acda41995e080)
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looks good,I will be smoking,bear roast,porkbutts,and pastrami,and ribs saturday at o darkthirty....these will have my sweet hot bbq sauce to compliment them,nuttin like smoke in the morning around a campfire with friends..you have me hankerin now
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wish i could make it there to help out sounds like it will be a fun time
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Huey, I have to stop opening up your posts right before dinner!!! :chuckle: That looks awesome. Just out of curisosity, what is "GOSM" and "UDS"? I'll get this smoking thing down yet. ;) Thanks for sharing Huey and talk with you soon. John
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GOSM is my propane smoker it is a great outdoors smokey mountain and a UDS is a ugly drum smoker i made out of a 55 gallon drum it is a charcoal smoker and works very well for a hot smoker 8 pounds of charcoal will burn for 14 + hours very easy to use and very easy to make
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Thanks Huey, i'm still learning the lingo. I'm going to be smoking my first batch of elk sausage next weekend if everything works out ok. Keep an eye on your PM's in case i get in trouble.LOL Talk with you soon. John
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Did two venison sirloins with a ginger-garlic-lemon-chipotle-brown sugar marinade. Yee Gods, good stuff!
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Huey,
Mind sharing the "3-2-1" method?
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3-2-1 method rib cook
3 hours in the smoker remove ribs wrap in foil place back into smoker 2 more hours remove ribs from foil place into smoker baste with sauce every 15 min for an hour ribs are done if you lightly baste you will get a nice glaze on the ribs if your doing baby backs use the 2-2-1 but be careful it may over cook most times i use 2-1 1/2 -1/2 on babybacks just depends on how you like your ribs the 3-2-1 method works with beef ribs too
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I tried the 3-2-1 over the weekend with a couple racks of spareribs. My wife took one bite and said they were the best ribs she's ever tasted. I have to agree. They were outstanding. I ran 2 small pans of hickory chips over the 3-3.5 hours (OK, I kinda lost track of time so they were more like 3.5 or 3.75 -2-1). I then transferred them to a large shallow pan and covered them with foil and then used my gas grill to do the -2-1 parts (smoker burner having some issues lately).
Thanks for the tip Huey.
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No problem Gary i am glad you liked them they are great I still want to try the beef short ribs I just cant find any big meaty ones they just want to sell me the thin cut ones with no meat on them I will find some soon and give a report
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the 3-2-1 is about what we do are like and they are always great :IBCOOL:
