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Re: Competition Ribs Roundtable...

Posted: Thu Feb 13, 2014 12:48 pm
by Big Ed
I smoke 3-2-1 at 225. Use lump with hickory chunks and pecan chips scattered in the basket. Been hitting pretty consistent on ribs, gotta work on the other 2 meats!


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Re: Competition Ribs Roundtable...

Posted: Tue Oct 07, 2014 12:59 pm
by RibCommanderBBQ
Anybody else use UDS to smoke your ribs??

Re: Competition Ribs Roundtable...

Posted: Wed Oct 08, 2014 2:35 pm
by Scott P
AT my last cookoff, I attempted 3-2-1 on my spares, but it didn't quite work out that way. I was aiming for 225-250, but the big WSM stayed at 275. At the three hour mark, I went to put them in foil and they already had a nice bend to them. I put them in foil with honey and brown sugar, wrapped them in a towel and placed them in my cooler. I put them back on for maybe an hour or so with the last half hour out of the foil. I glazed them for the last few minutes and they came out fantastic. They took seventh out of 100 teas, so something must have worked.

Re: Competition Ribs Roundtable...

Posted: Wed Oct 08, 2014 8:44 pm
by Swamp Donkeyz BBQ
I do my ribs and chicken on UDS.

Re: Competition Ribs Roundtable...

Posted: Tue Oct 28, 2014 6:22 pm
by sdar
I look for the pinkest most marbled.

Re: Competition Ribs Roundtable...

Posted: Wed Dec 24, 2014 10:36 am
by PaulWhita
One question I did not see in this thread is how long do you rest your ribs? I see several who rest, but how long?

Re: Competition Ribs Roundtable...

Posted: Thu Dec 25, 2014 2:00 pm
by Swamp Donkeyz BBQ
I don't rest ribs. I never noticed a bit of difference.

Re: Competition Ribs Roundtable...

Posted: Thu Dec 25, 2014 9:33 pm
by All_Grilla_No_Filla
Yeah, we try to time it to where they go straight out of the cooker and onto the cutting board, within a few minutes. Doesn't always work like that, but that's what we try to do...

Re: Competition Ribs Roundtable...

Posted: Thu Dec 25, 2014 10:28 pm
by Big Ed
All_Grilla_No_Filla wrote:Yeah, we try to time it to where they go straight out of the cooker and onto the cutting board, within a few minutes. Doesn't always work like that, but that's what we try to do...

Off the pit and in the turn in box within 10 minutes, then I take a rest til brisket turn in!! :laughing7:

Re: Competition Ribs Roundtable...

Posted: Fri Dec 26, 2014 1:02 am
by All_Grilla_No_Filla
Big Ed wrote:
All_Grilla_No_Filla wrote:Yeah, we try to time it to where they go straight out of the cooker and onto the cutting board, within a few minutes. Doesn't always work like that, but that's what we try to do...

Off the pit and in the turn in box within 10 minutes, then I take a rest til brisket turn in!! :laughing7:


Then that's what needs to be done, 'cuz with ribs lately U on FY-AHH!

Re: Competition Ribs Roundtable...

Posted: Thu Apr 09, 2015 2:34 pm
by MLS
Not to go in circles but I really did not get the true advantage or disadvantage to wrapping ribs meat side down vs. meat side up (no broth or liquids in foil for sake of the discussion). Anyone care to clarify?

Re: Competition Ribs Roundtable...

Posted: Mon Apr 13, 2015 8:15 am
by BigDave
Big Ed wrote:
All_Grilla_No_Filla wrote:Yeah, we try to time it to where they go straight out of the cooker and onto the cutting board, within a few minutes. Doesn't always work like that, but that's what we try to do...

Off the pit and in the turn in box within 10 minutes, then I take a rest til brisket turn in!! :laughing7:


Wise plan Mr. Ed! :cheers: :cheers:

Re: Competition Ribs Roundtable...

Posted: Mon Apr 13, 2015 8:39 am
by Rscollins
I use a UDS for my Ribs and usually run around 250 and like BiG Ed said 3-2-1.. turns out pretty tasty

Re: Competition Ribs Roundtable...

Posted: Tue Oct 13, 2015 3:45 pm
by MLS
Has anyone ever tried injecting a rack of ribs? If so what was the result?

Re: Competition Ribs Roundtable...

Posted: Tue Oct 13, 2015 8:11 pm
by TwoGuysBBQ
:scratch: :dont: :scratch: interested too