beerco
Senior Cook
This is what we ate last night...
Last rib cook ended with em a bit on the tough side, basically just a 4 or 5 hour smoke. This time I used the 3-1-1 method: three hours in the smoke, one in the foil and one direct to crust em up. This nailed em.
Dry rubbed with a Alton Brown's brown sugar based rub (slightly modded of course) and when the ribs were in the foil I used about a cub of AB's braizing liquid as well.
Braizing liquid was then reduced to a glaze and well, glazed on the ribs. Actually, I over reduced it a bit so I added a little SNPA (my favorite beer ever) and it did just the trick.
Once over direct heat, the ribs only spent about 15 to 20 min on the grill 'cuz I didn't want to over cook them. The glaze was nice and crusty so it was time to eat.
Oh yea, and this time I used hickory - gotta love that stuff. As usual, the BGE did a bang up job of holding temp.
Comments welcome
Last rib cook ended with em a bit on the tough side, basically just a 4 or 5 hour smoke. This time I used the 3-1-1 method: three hours in the smoke, one in the foil and one direct to crust em up. This nailed em.
Dry rubbed with a Alton Brown's brown sugar based rub (slightly modded of course) and when the ribs were in the foil I used about a cub of AB's braizing liquid as well.
Braizing liquid was then reduced to a glaze and well, glazed on the ribs. Actually, I over reduced it a bit so I added a little SNPA (my favorite beer ever) and it did just the trick.
Once over direct heat, the ribs only spent about 15 to 20 min on the grill 'cuz I didn't want to over cook them. The glaze was nice and crusty so it was time to eat.
Oh yea, and this time I used hickory - gotta love that stuff. As usual, the BGE did a bang up job of holding temp.
Comments welcome