Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
I smoke pork back ribs pretty regularly and use the same process you mention except I only go for 2-2-1, great results every time.
There's several decent ones online. I couldn't find the one I used that turned out pretty well.
Tips, pick one with cream cheese, and be careful adding "smoked cheese" to your blend of cheeses. It doubles your smoke flavor, and your crowd might not like it as much...it can get bitter. Adding a little gouda is probably fine, but literal smoked cheddar, maybe not.
Also don't skip the panko crumb topping. And pick some variations on the mac and throw it in your macaroni blend, don't just default to elbows. I really like the cellantani corkscrew pasta for this .... also consider shells, rotini, etc. It can be a mix if you want.
I have a Pit Barrel Cooker (and I could use my Weber kettle). I've never done the 321, doesn't sound difficult, but how much apple juice to add?
I appreciate the feedback from y'all.
I do boneless country style ribs the same as any other shoulder cut. The easiest way would be get some smoke in them and transfer them to foil/dutch oven/crock pot/whatever til they're tender. +1 for thinking the 3-2-1 method is way too long. Ribs are usually done in around 5 hours if you don't wrap, so 6 hours total with 2 hours wrapped is waaaaaaay overkill. I'm a fall off the bone guy too.
After pulling them off I'll have the foil laying out and ready, then I usually give the meat side a good spray, then put the meat side down on the foil so the bone side of the rack is up and add maybe between 1/4 and 1/8 of a cup so it kind of pools up a bit on the bone side of the rack, then wrap the foil over it. Then when wrapped I put them back on the smoker meat side down. You're essentially steaming the ribs during the time they're on there wrapped.
Again, this is using back ribs, so I'm not sure how it would translate to country style.
This is my go-to. I've never actually followed the recipe strictly, since it's intended to be more of a main course and I'm only looking for a side dish. I just skip the sausage and follow everything else (I'll sometimes play around with tossing in different peppers). Best recommendation on cheeses to use are shredded velveeta or Kraft creamy melt cheddar, along with mozzarella and Swiss.
Jalapeño Sausage Mac & Cheese - GRILLED
Preheat your grill for a two zone cooking – having hot coals…
betterbegrilled.com
Off topic. While waiting in line at 3am at Snows BBQ, I got into a conversation with a guy and come to find out that this guy's wife is the o e who started heygrillhey. He didn't give a ton of info but pretty much admitted that they could both quit their job based on how popular her YouTube videos are.off topic
Best Ever Smoked Mac and Cheese - Hey Grill, Hey
This smoked mac and cheese is creamy, rich, and topped with a crisp panko topping and rounded out with the perfect kiss of smoke flavor.heygrillhey.com
Yeah, starch will help the skin crisp up on any cut of chicken, especially if you're cooking at higher temps. Not sure how much of a difference starching would make at lower/BBQ temps, though. That's on my to-do list to try out this spring.
Going to try pouring boiling water on them next time. I’ve read a couple times and just saw an article on it.
Yeah but it doesn't take much. Maybe a half cup of chicken broth or water. They'll turn into pulled pork pretty easy too so keep an eye on your temp
Yeah, I do. Anytime I've done country style ribs in the crock pot it's been to shred or chop the meat up and use them for street tacos. So I make a Mexican/Spanish style basting sauce, coat the ribs in it, put the ribs in the crock pot, pour 1/2 C to 1 C of chicken broth in, and chop up a yellow onion and put that in. Cook it on low for 6-8 hours.
