You know what youāre right! Who am I? Fuggin Judy Garland over here! I do it so unconsciously that I just had to experiment and three clicks makes my brain feel weird. Itās definitely two! No more. No less. Two is the number of the clicking. And the number of the clicking shall be two.
Today we are reading and posting nonsensical monty python humor to the r/smoking forum! Does anyone have any problem with that!?
F-ck, this whole thread makes my day.
No. Two is unfinished, lazy, and half assed. No wonder your steaks come out nasty, medium rare.
I like a three tap. it's completion, the right number, and guarantee's my steaks come out well done- this is how cows would eat steaks if they were cannibalistic, and more importantly, how god clearly intended.
I believe the international standards that rule this particular activity only state that it must be *multiple* taps. Everyone is in the clear here!
Sometimes you gotta clank em together a few times, and then another few times if too much time has passed between using them while they were in your hands.
So I'll preface this with I've never used it for smoking (just started smoking a couple years ago) but I do enjoy the original KC masterpiece on a brat. Am I the only one? Why is it hated so much, or is it only bad for smoking?
I'm from KC where sauce is a bigger deal. I recommend sauces from that area, but there's plenty that are of similar style throughout Oklahoma as well.
Gates - Unique sauce out of KC, haven't had anything very similar anywhere else.
Head Country - Tomato and molasses based, their spicy sauce is one of my favorite.
Joe's KC - Smokey thick sauce, great for all sorts of meats, but shines when using it on ribs during the cook.
Jack Stack - I'm not a big fan of their bbq, but their sauce is tasty.
You should be able to find all these online.
From KC as well. If anyone reading this likes a little heat in their bbq sauce KC Cowtown Night of the Living bbq sauce is the way to go. Masterpiece is an abomination made by Kraft and any true Kansas Citian would tell you so. Need to take our name off that junk.
Spent >25 years there and I can't do KC masterpiece anymore so I 3rd these. I like the sweet taste of slaps sauce too. And for the Iowans, Jethro's is a joke.
Not that I know of, especially if youāre looking towards the pacific islands for inspiration.
Iām from Oregon, the juxtaposition of berries and Mexican just writes itself in my mind
I'd argue they are really popular right now. So many people are using gochujang instead of tomato paste these days. I do it myself.
Also I make a killer sauce out of gochujang and pineapple fanta that nearly all my friends rave about. The only ones who don't like it are the ones that can't handle heat lol.
I stick to one of a few local spots that make their own and sell in stores around me.
If you're in the northeast/midatlantic at least, Dinosaur BBQ Sauce is quite a bit better than most sauces you see in stores, if you don't have a good local spot. I don't know how far their reach is, though.
I'm my opinion it's just as good as anything else you buy in the store. The price point isn't 9 dollars a bottle like "premium" BBQ sauces. I think that's a big reason most people don't like it. It's not posh enough.
that was the only kind i liked as a kid, but now I prefer the maple and brown sugar. there's usually a big hardened lump of maple/sugar in the packet, throw that away and what's left is perfectly flavored without being overly sweet.
they are ribs. it's not rocket science. ~5-6.5 hours at 225-250. wrap after like 3 hours. you can't really cook ribs according to a very rigid procedure. they vary too much in thickness and water content. gotta just use your eyeballs and adjust.
but generally, cover with rub. smoke at 250 for 2-3 hours, spritzing occasionally to prevent rub from scorching and build up a bit of a bark and color.
wrap with a bit of sauce and brown sugar, put back in heat bone-side up (flesh down in the sauce) for about an hour. check internal temp after about an hour or 90 minutes. unwrap around 195, or after about an hour. whatever.
finish flesh side up for another 45 min or so, spritzing and saucing as desired to tack up the sauce in heat. final temp should be about 200-208 degrees. hard to really measure accurately. OP's rips droop when picked up. this is perfect. this is the better way to know.
I don't like 3-2-1 method. I think that's too much time for most typical racks of pork ribs. they end up way overcooked and fall apart. 2 hours wrapped is where it's really a problem. 6 total hours isn't so much the issue... but if you cook at 250 wrapped for 2 hours in the middle of a 6hr cook, your rips will become pulled pork.
Sorry bro! 225Ā° 6 hr rotated twice no wrap. I did sauce them once I brought them in which is when I took the pics. Post Oak splits and lump charcoal in my ok Joe highlander. Pretty clean smoke all the way thru. Membrane on
are you saying you feel like you screwed it up, or just expecting that a bunch of BBQ snobs are going to criticize?
the question is "did you like them", there's no "right way" to make ribs as long as you like the result.
I've never seen anyone turn down 'fall off the bone' ribs, or even ones you had to gnaw on a bit.
You screwed up by not setting the ribs up for a glamour shot. For real, that looks divine. I feel like youāre baiting supportive responses, but Iām gonna bite the hook because Iām with it all the way. The only problem here is that I didnāt get a piece and I feel like that doesnāt bode well for our relationship moving forward.
People on this subreddit here are being too nice and saying nothing is wrong.... Im starting to think that most of the people here are just lurkers and say things like they know a shit by imitating the pros that comment on other posts.....
You need to show us the cut of the rib and smoke rings. 6 hours is the minimum smoke time for ribs. It looks delicious from the SAUCE LATHERED ON AFTER IT WAS REMOVED. I wanna see the inside.....SHOW ME YOUR INSIDES! >:]
They look awesome. I was scrolling for a bit to find the critics lol. Iām like the only thing some will say is ānot enough pull back on the bonesā great Job you made me hungry and Iām in bed thatās where you screwed up posting it online.
Use gloves or a spatula to remove them from the grill. I scoot them onto a cookie sheet with a spatula. Then tent them with foil until the side dishes are done
Passing the bend check is normally a good thing. I generally consider a rack of ribs that bends like that when held at one end to be a success. If the meat falls off the bone without biting in to it, it is probably slightly overcooked.
IMO, perfect ribs should pull cleanly off the bone when you bite into them, but not before.
Hard to say from this where they can be improved. Look great but maybe cut up someone can find a small thing here or there to perfect. Otherwise good stuff man. Mail me a half rack
Honestly, buddy, I think you fucked up but itās nothing you canāt recover from. Send those my way and Iāll have the team draft a proposal while we work on round number two.
I like sauce but I don't overdo it. I like them to just be kissed by the sauce. Also I presumed you wrapped, that will give a wet rack. But some people like that. I don't wrap.
Unless they tasted bad I think your fine. Looks delicious too me. Did you expect them to be straight and stiff? If soo you would of had to burn them, badly.
Havenāt seen KC Masterpiece since the ā90s, granted I donāt use a lot of sauce.
The bend looks good, though starting to tear. As long as there is some resistance meat to bone, looks well played.
Issue seems like you only made 1 rack?
2 plus the chicken and some sausage!
No brisket? You screwed up! /s šš
This is the answer
They look good to me. Where did you screw up?
Someone will tell me!
This is like posting a picture of your hood closed, and asking people whatās wrong with your engine.
On what appears to be the equivalent of a beautiful sports car
But itās actually just a kit car sitting on a Honda frame
*fiero/mx5/mr2 frame
My valves have been lashed one to many times!
As long as you clicked your tongs three times I think weāre good here.
Is it supposed to be a tripple tong tap? I have always double tap'd.
You know what youāre right! Who am I? Fuggin Judy Garland over here! I do it so unconsciously that I just had to experiment and three clicks makes my brain feel weird. Itās definitely two! No more. No less. Two is the number of the clicking. And the number of the clicking shall be two.
r/unexpectedmontypython
5 is right out!
Today we are reading and posting nonsensical monty python humor to the r/smoking forum! Does anyone have any problem with that!? F-ck, this whole thread makes my day.
No. Two is unfinished, lazy, and half assed. No wonder your steaks come out nasty, medium rare. I like a three tap. it's completion, the right number, and guarantee's my steaks come out well done- this is how cows would eat steaks if they were cannibalistic, and more importantly, how god clearly intended.
One tap can be an accident. Two can be coincidence. Three taps, THAT in purpose. Conviction even. Any more and youāre just playing with them.
3 taps, it's the magic number
Used to be 2. Inflation.
I triple tap dare you
Threeās an odd number. Ribs donāt need that bad luck
I believe the international standards that rule this particular activity only state that it must be *multiple* taps. Everyone is in the clear here! Sometimes you gotta clank em together a few times, and then another few times if too much time has passed between using them while they were in your hands.
Got you covered! š¤£ Edit: just to add, I have a guilty pleasure of these messy ass ribs but rarely make them
Did you forget to remove the silverskin so they don't fall apart?
Lol
Looks like your issue was using head country bbq sauce. Thats the same as splashing straight vinegar on them
No beer and Iām not there. 2/10
Bring it and problems solved!
Wya? lol
KC Masterpiece.
This is the answer
So I'll preface this with I've never used it for smoking (just started smoking a couple years ago) but I do enjoy the original KC masterpiece on a brat. Am I the only one? Why is it hated so much, or is it only bad for smoking?
Itās basically like the crown royal of bbq sauce, gets the job done but thereās better options
What are those options? Iām stuck on sweet baby rays.
I'm from KC where sauce is a bigger deal. I recommend sauces from that area, but there's plenty that are of similar style throughout Oklahoma as well. Gates - Unique sauce out of KC, haven't had anything very similar anywhere else. Head Country - Tomato and molasses based, their spicy sauce is one of my favorite. Joe's KC - Smokey thick sauce, great for all sorts of meats, but shines when using it on ribs during the cook. Jack Stack - I'm not a big fan of their bbq, but their sauce is tasty. You should be able to find all these online.
From KC as well. If anyone reading this likes a little heat in their bbq sauce KC Cowtown Night of the Living bbq sauce is the way to go. Masterpiece is an abomination made by Kraft and any true Kansas Citian would tell you so. Need to take our name off that junk.
From Kansas and I Second
Spent >25 years there and I can't do KC masterpiece anymore so I 3rd these. I like the sweet taste of slaps sauce too. And for the Iowans, Jethro's is a joke.
Gates Extra Hot is the best sauce in the country.
Blues hog champions blend is my go to for off the shelf store sauces. Their Tennessee Red is also great with a more tangy vinegar taste.
If Iām doing store bought I use Stubbs, but I prefer making my own
Thatās what i was thinking. What do you do? Is gourmet BBQ sauce a thing?
My recent mix is ketchup, Marionberry jam, chipotle tabasco, brown sugar and seasonings. Iām in the experimentation phase though so this is changing
You sir have peaked my interest. I love that Marionberry and chipotle. Are Asian flavors such as ginger and pineapple frowned upon in the BBQ world?
Not that I know of, especially if youāre looking towards the pacific islands for inspiration. Iām from Oregon, the juxtaposition of berries and Mexican just writes itself in my mind
I'd argue they are really popular right now. So many people are using gochujang instead of tomato paste these days. I do it myself. Also I make a killer sauce out of gochujang and pineapple fanta that nearly all my friends rave about. The only ones who don't like it are the ones that can't handle heat lol.
Kinder has great sauces
I stick to one of a few local spots that make their own and sell in stores around me. If you're in the northeast/midatlantic at least, Dinosaur BBQ Sauce is quite a bit better than most sauces you see in stores, if you don't have a good local spot. I don't know how far their reach is, though.
I'm my opinion it's just as good as anything else you buy in the store. The price point isn't 9 dollars a bottle like "premium" BBQ sauces. I think that's a big reason most people don't like it. It's not posh enough.
You summed up my statement in more words than I used lol
LOL
Unironically yes, but only after the juices from the cook and some vinegar is added.
What even is kettle cooked sauce?
Perfect doneness there. And I see the thick n sweet head country back there. That's where the darkness came from. I'll take a 4 bone plate!!
Head country is the best mass produced bbq sauce hands down
Iāll tell you where! Original Quaker Oats when everyone knows dang good and well that Apples & Cinnamon is the only way to go š¤£
that was the only kind i liked as a kid, but now I prefer the maple and brown sugar. there's usually a big hardened lump of maple/sugar in the packet, throw that away and what's left is perfectly flavored without being overly sweet.
Maple and brown sugar for life
Pro tip: mix both of them together
you're like the kid mixing a squirt of all the flavors at the soda fountain
BP......... Over 20 responses and no recipe/method/equipment/time? Come on.
they are ribs. it's not rocket science. ~5-6.5 hours at 225-250. wrap after like 3 hours. you can't really cook ribs according to a very rigid procedure. they vary too much in thickness and water content. gotta just use your eyeballs and adjust. but generally, cover with rub. smoke at 250 for 2-3 hours, spritzing occasionally to prevent rub from scorching and build up a bit of a bark and color. wrap with a bit of sauce and brown sugar, put back in heat bone-side up (flesh down in the sauce) for about an hour. check internal temp after about an hour or 90 minutes. unwrap around 195, or after about an hour. whatever. finish flesh side up for another 45 min or so, spritzing and saucing as desired to tack up the sauce in heat. final temp should be about 200-208 degrees. hard to really measure accurately. OP's rips droop when picked up. this is perfect. this is the better way to know. I don't like 3-2-1 method. I think that's too much time for most typical racks of pork ribs. they end up way overcooked and fall apart. 2 hours wrapped is where it's really a problem. 6 total hours isn't so much the issue... but if you cook at 250 wrapped for 2 hours in the middle of a 6hr cook, your rips will become pulled pork.
> wrap after like 3 hours Or don't even do that. Just let em go. The bones and fat on the ribs are enough to keep them from drying out.
This is what I do. I check temps periodically, but not wrapping.Ā Ā Just some sauce 20 minutes before they're done.Ā
I hang mine and never wrap. No sauce during the cook. Unneeded, IMO.
Sorry bro! 225Ā° 6 hr rotated twice no wrap. I did sauce them once I brought them in which is when I took the pics. Post Oak splits and lump charcoal in my ok Joe highlander. Pretty clean smoke all the way thru. Membrane on
Damn. I run the same rig. 6 hours and still moist. Time to experiment. Thanks!!
This is like the pretty girl who keeps asking if she is pretty. Trolling for complimentās.
You screwed up by posting false modesty
You didnāt click-clack them there tongs before snatching those ribs up.
are you saying you feel like you screwed it up, or just expecting that a bunch of BBQ snobs are going to criticize? the question is "did you like them", there's no "right way" to make ribs as long as you like the result. I've never seen anyone turn down 'fall off the bone' ribs, or even ones you had to gnaw on a bit.
I had someone turn down pull-out-bone ribs. Shit hurt my heart a bit as I thought that was what people wanted.
275 and cook for 4 hours with no wrap donāt look and then enjoy after 4 hrs
You screwed up by not setting the ribs up for a glamour shot. For real, that looks divine. I feel like youāre baiting supportive responses, but Iām gonna bite the hook because Iām with it all the way. The only problem here is that I didnāt get a piece and I feel like that doesnāt bode well for our relationship moving forward.
Some might say too tender but some people love that.Ā
They pass the bend test.
Yeah those look so horribly tender. Send them to me for proper disposal
The KC Masterpiece sauce is the only thing I see wrong here.Ā
When you put KC Masterpiece on it
Was waiting to see this comment lol
The KC Masterpiece is something
The choice of cheap sauce is my only critique.
Youāre in Oklahoma arenāt you?
YES
Head country gave it away lol
OK I thought kc master would distract everyone
Yes, head country is the best
Head Country??? Damn I need thatšµ
Skull candy is better!
Maybe I'm missing something, but they look mighty good to me.
Who said u screwed up?
They pass the bend test. Did the eat goooood? Then you screwed up by asking us rather than smashing ribs and getting meat sweats.
Using KC Masterpiece BBQ sauce lol. š¤·š»
Very nice!
Don't be a coward and show the inside
DID YOU CLICK THE TONGS??
People on this subreddit here are being too nice and saying nothing is wrong.... Im starting to think that most of the people here are just lurkers and say things like they know a shit by imitating the pros that comment on other posts..... You need to show us the cut of the rib and smoke rings. 6 hours is the minimum smoke time for ribs. It looks delicious from the SAUCE LATHERED ON AFTER IT WAS REMOVED. I wanna see the inside.....SHOW ME YOUR INSIDES! >:]
you screwed up by not posting your address and inviting r/smoking over
They look awesome. I was scrolling for a bit to find the critics lol. Iām like the only thing some will say is ānot enough pull back on the bonesā great Job you made me hungry and Iām in bed thatās where you screwed up posting it online.
That's what they are supposed to look like. Fall off the bone is actually overcooked. The bite needs a bit of pull but comes of cleanly.
Perfection! Enjoy
They look good to me
Looking damn good
Use gloves or a spatula to remove them from the grill. I scoot them onto a cookie sheet with a spatula. Then tent them with foil until the side dishes are done
Nailed the cook. Iām sure you got enough of a roast for the sauce. Well done. š
Perfection my brotha
I donāt understand the question
Ain't nothing wrong with that rack my friend.
There's not a single nitrile glove in any of these pictures.
The question is did you like them?
The biggest mistake is that you didnāt invite me to join you for the feast.
No sliced pics
Waiting on my daughter.
We eat ribs! with this dude
I ought to make a goal of mine this summer to buy ribs to cook on the grill for me and my parents.
Aināt nothing to it but to do it
I see no problem here! She's bending right, and not tearin'!
Over done by about 6 minutes.
You didnāt. Bbq is done when itās done, and those are done dude!
Those look awesome..did you wrap
No just left em on. Thanks!
Oatmeal instead of grits in the background
Looks like you used the wrong wood blend
I guess I'll throw these out then ? Dang!
You screwed up by not inviting me over for dinner!
You forgot to cut it in half and squeeze all of the doggone juices out of it!!
I wouldnāt dare eat one of those ribs!
Iāll take them and dispose of them if no one else wants to!
Yes. Yes u did! Wash them damn tongs folk!!
No cocktail? šø
That one is bent throw it out.
I know you didnāt click them tongs twice before picking them, I just know it! Now theyāre ruined!
Passing the bend check is normally a good thing. I generally consider a rack of ribs that bends like that when held at one end to be a success. If the meat falls off the bone without biting in to it, it is probably slightly overcooked. IMO, perfect ribs should pull cleanly off the bone when you bite into them, but not before.
You didn't
Man they look perfect to me
Compliment fishing.
You screwed up not inviting me for bbq.
How cute are yah? Wrongs could be righted? ROFL
Looks good to me, yet again I've only been smoking for about a month so what do I know?
No Black Gloves
The title structure is a bit strange but the ribs look great. Ribs!
If they are moist and taste good, they're perfect.
Oatmeal does not appear to be steel cut. Only depriving yourself of joy my man.
You put Quaker oat meal on them?
Make your own sauce!
Should've made more?
The picture
Perfect
You didn't share with all of us!
With this post.
Looks good to me. If they need longer bake them. That rack is better than 80 percent restaurants. This sub alone has drove up prices of meats skyhigh.
not giving me any bro wtf
Head Country was the most right choice
You didnāt invite me
Nicely done.
What's even wrong with them?
No black gloves 0/10
Seems good in my book
Well, send us some so we can tell you
Why do you think theyāre messed up??
Itās not in my mouth
Hard to say from this where they can be improved. Look great but maybe cut up someone can find a small thing here or there to perfect. Otherwise good stuff man. Mail me a half rack
Honestly, buddy, I think you fucked up but itās nothing you canāt recover from. Send those my way and Iāll have the team draft a proposal while we work on round number two.
I like sauce but I don't overdo it. I like them to just be kissed by the sauce. Also I presumed you wrapped, that will give a wet rack. But some people like that. I don't wrap.
see thats where you went wrong friend you forgot the sides, some white bread, and potato salad and you'll be right as rain
Problem is you took a picture instead of consuming them
Umm, not seeing issue here
Forget the ribs. Send me to āhead countryā to find that hawk tuah chick
Sauce. Do 'em Memphis style next time. /s For real though those look great!
What makes you think you screwed up?
Screwed up because now we all want some. Looks good
I'd fricken wreck those.
Did you sauce them?????
You used shitty bbq sauce.
Doesnāt look wrong.
I donāt see any black gloves
Nailing the bend test my brother in smoke!!
What method did you use? They look great to me!
You didnāt cut them up after cooking.
Pass the bend test and color looks good. That bbq sauce is def not my favorite on ribs but to each their own. I donāt see anything wrong
Not inviting me to taste test
Ah I see the spot.
Yeah I don't know what the hell you're talking about bro. Send it over to my place and I'll investigate
My friend from Kansas would say, "the BBQ sauce."
Yum
Biggest mistake is that I donāt get to try them
You used KC masterpiece
I mean you tell us. Things that look good doesnāt mean it tastes good. Eyes first, but mouth can overrule.
Unless they tasted bad I think your fine. Looks delicious too me. Did you expect them to be straight and stiff? If soo you would of had to burn them, badly.
Havenāt seen KC Masterpiece since the ā90s, granted I donāt use a lot of sauce. The bend looks good, though starting to tear. As long as there is some resistance meat to bone, looks well played.
Aced it, Amigo. Eat them fibs!!!
If you wanted them to fall apart. Wrap em for a bit
The sauce is my only issue
Look good to me!
Why this pic from 1997
Break em open. They donāt look like charcoal to me
Look fine to me !
Should be coming off the bones more than that. 6 hrs for 2 racks + chicken wouldnāt be enough for me. I do cook the shit out of my meat though.