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 Post subject: 3-2-1 Pork Ribs
PostPosted: Sun May 05, 2013 7:27 pm 
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Location: Sanctuary Lakes, Melbourne
Today I did my first ribs on the Yoder, I have only done them before on my Weber gasser. I spent plenty of time researching ways to grill ribs, the 3-2-1 method is very easy to follow for beginners like myself. It needs 3 hours of cooking the ribs indirectly on the grill, then 2 hours to cook the ribs in foil and 1 hour to set the BBQ sauce.

This method can slightly change, 3-2-1 is for St Louis cut ribs, which are long ribs. 2-2-1 is for Baby Back Ribs, these are shorter, more curved and need less cooking time.

I had 2 different rubs, so wanted to try a rack of each and also did 1/2 of each rack with just the rub and the other half was wet with a BBQ sauce

First off I prepped the ribs by cutting them where I could feel the joint of the rib, I also trimmed off the ends and cooked these extras for the dog, boy was he happy :-)

Onto each rib I applied some Frenchys American Mustard, rubbed it in, then sprinkled on the rub. I used a different rub on each rack, the bottom rack had Mad Hunkys GP rub and the top rack had BPS Money rub. The ribs were wrapped in cling film and put into the fridge for a couple of hours.

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I set up the Yoder and water pan at 160F for the first hour before cranking up to 225F for the rest of the cook. The ribs then cooked with hickory and pecan smoke for 3 hours. Every hour I spritzed the ribs with a mixture of cider, cider vinegar and water. The ribs should cook for 3 hours or when the bark has set and cannot be picked off with a finger nail. At 2 hours I did sprinkle of some BPS Happy Endings Finishing Rub to the Money Ribs.

Once the ribs had cooked for 3 hours, I took them off of the grill and put them into double foil with a little butter applied, sprinkled with brown sugar, added some Agave Nectar and finally adding a 1/3 cup of Cheeky Rascal Apple and Raspberry Cider. The foil was then tightly wrapped around the ribs into air tight parcels.

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After the ribs had been foiled for 2 hours at 225F, I took them off and applied some BBQ sauce onto both sides. I used a 50/50 mixture of Blues Hog BBQ Sauce and Red Tennessee Sauce. The ribs were then cooked for a further 1 hour to set the sauce.

Just for my trial I did half of each rack wet and left half of the rack dry, just to see what the difference in taste was.

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The bottom rack is Mad Hunky and the top rack is BPS Money.

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Here are the finished ribs.

Anyway here is the taste test. The BPS ribs were quite spicy, in fact pretty hot. The MH ribs were delicious, a little sweeter but incredibly tasty. I did enjoy the dry ribs, they were great. I could definitely eat a full rack of dry ribs but the Blues Hog really lifted the flavors to a much higher level.

Out of the 4 different make ups, we all preferred the ribs with Mad Hunky GP with the 50/50 Blues Hog sauce. However, saying that, I could very happily eat any of the flavor combinations we tried. All of them were fantastic :-)



Hector

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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Sun May 05, 2013 7:31 pm 
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nice work!

im with you on trimming the ribs
i tend to throw the trimmings on the bbq for a midway snack as it cooks faster.

i ran out of apple juice for making my pulle dpork so threw in a whole bottle of cider into the foil with the pork shoulder.
works a treat!

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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Sun May 05, 2013 7:34 pm 
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Very nice work. Bet they tasted as good as they look. We only had some grilled chicken wings on the KJ!


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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Sun May 05, 2013 7:40 pm 
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Location: Sanctuary Lakes, Melbourne
Beaver wrote:
nice work!

im with you on trimming the ribs
i tend to throw the trimmings on the bbq for a midway snack as it cooks faster.

i ran out of apple juice for making my pulle dpork so threw in a whole bottle of cider into the foil with the pork shoulder.
works a treat!


The dog loved the midway snack and even had enough left for the morning. At the moment he is loving the BBQing, he is getting so many leftovers :-) Tomorrow is chicken with Yardbird rub, he loves chicken night :-)

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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Sun May 05, 2013 8:27 pm 
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They look really good. Makes me want to try this mad hunky stuff.


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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Sun May 05, 2013 8:55 pm 
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Jester wrote:
They look really good. Makes me want to try this mad hunky stuff.

its over rated

*hoards the entire shipment when it arrives*

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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Fri Apr 18, 2014 5:00 pm 
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Location: sunbury victoria
As soon as I finish my toy I have a rack of ribs from berties do you remove the [skin rind crackle ] before cooking

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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Fri Apr 18, 2014 9:28 pm 
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Beaver wrote:
Jester wrote:
They look really good. Makes me want to try this mad hunky stuff.

its over rated

*hoards the entire shipment when it arrives*


:D

Hmm..somehow I missed this...

Nice cook Hector! Alot of folks add some sugar... and even some salt to the MH GP. I preferred to let folks do that if they like rather than force them to use higher levels of that stuff.

Both racks look great! Bravo on the experiment!

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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Sun May 18, 2014 8:35 am 
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Location: Macedon Foothills (Sunbury), Victoria
fishfood wrote:
As soon as I finish my toy I have a rack of ribs from berties do you remove the [skin rind crackle ] before cooking

I haven't done pork ribs before, but I know keen-as-mustard tried cooking them with the skin and rind on, and it failed.. Too much fat to render compared to meat..

Does anyone else have input on this with more experience?

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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Mon May 19, 2014 9:39 pm 
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Chromis wrote:
fishfood wrote:
As soon as I finish my toy I have a rack of ribs from berties do you remove the [skin rind crackle ] before cooking

I haven't done pork ribs before, but I know keen-as-mustard tried cooking them with the skin and rind on, and it failed.. Too much fat to render compared to meat..

Does anyone else have input on this with more experience?

Sent from my Galaxy Nexus using Tapatalk



No, rinds and membrane off...

The rind will just go rubbery, it needs high heat to crackle. Best remove it and do a crackle separately.

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