Posted 21 July 2019 - 04:31 PM
Posted 21 July 2019 - 04:38 PM
2001 Tacoma with 2011 Eagle
2016 Duramax 2.8 Diesel long bed Colorado 4WD with 2011 Eagle
Posted 21 July 2019 - 04:42 PM
I usually cook them at home pull them off the grill early them wrap them in foil. While camping coat them in BBQ sauce then toss them on the fire for 10-15 min.
We parboil, only throwing them on the grill when ready to dig in. Lots of Sweet Baby Ray BBQ sauce.
Tu Ne Cede Malis
Posted 25 July 2019 - 07:34 PM
Not sacrilege but it sounds like you are making pulled pork out of your ribs. If you don't need a handle or are willing to use a fork why not cook a pork shoulder and then tear that down and bag it? Pork shoulders have less silver skin and they are nice and fatty. Mmmmmm I have two racks thawing in the fridge as I type this and a 6lb roaster to fill space in the smoker. I may have to post some pics if I can figure out how to do it here.
Edited by roverjohn, 25 July 2019 - 07:36 PM.
Posted 20 August 2019 - 11:55 PM
I've always done the 3-2-1 method on my pellet smoker. A couple weeks ago i tried something a little different. I call it 3-2-BBQ. I removed the skin, covered in my own homemade rubs (one rack in a bbq and the other in a Mediterranean style rub) then wrapped and stuck them in the firdge overnight. Smoked them the next afternoon at 220* for 3 hours. Then removed, put them in foil (I added butter to both, and brown sugar and BBQ sauce on the bbq ones, and a homemade Greek marinade on the others) wrapped tme and back on the smoker for 2 more hours. Then I pulled them out of the foil and put them on the bbq to crisp them up, basting with the sauces. Turned out amazingly well, better than the 3-2-1 method I'd done before solely on the smoker.
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