Hey folks,
I have very little to no experience with cooking pork ribs. I'd like to try my hand at pork ribs in my KBQ. I have apple wood.
Can you folks please give me some basic rib directions. Things I need to know include, what kind of ribs (baby back, country style ribs, St. Louis, etc).
I'm assuming I'd slather and rub. I see recipes that emphasize 3 - 2- 1, w/ a 2 hour wrap in the middle. During the wrap, I've sen people suggest adding butter, and brown sugar. Then for the last hour glaze with sweet vinegar based sauce.
What temps in the KBQ for the 3-2-1 method? Should I pretty much expect them to take 6 hours? Do they need an extended rest?
I know people look for meat pulling back from the bone and bend in racks for for dunness. Is there a temp? Probe tender?
Is there anything I'm missing?
Respectfully,
JD
I have very little to no experience with cooking pork ribs. I'd like to try my hand at pork ribs in my KBQ. I have apple wood.
Can you folks please give me some basic rib directions. Things I need to know include, what kind of ribs (baby back, country style ribs, St. Louis, etc).
I'm assuming I'd slather and rub. I see recipes that emphasize 3 - 2- 1, w/ a 2 hour wrap in the middle. During the wrap, I've sen people suggest adding butter, and brown sugar. Then for the last hour glaze with sweet vinegar based sauce.
What temps in the KBQ for the 3-2-1 method? Should I pretty much expect them to take 6 hours? Do they need an extended rest?
I know people look for meat pulling back from the bone and bend in racks for for dunness. Is there a temp? Probe tender?
Is there anything I'm missing?
Respectfully,
JD
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