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by **lemonD** » Tue Jun 17, 2008 7:48 pm

So did you cook on an offset or water smoker and finish on the grill?
I nearly agree with your use of sugar, I put a very small amount in the rub to help the bark.
I only foil after their finished and sauced, when I've tried 2-2-1 they tend to be a bit mushy. Do you spray them before foiling?

LD

by **Dr. Sweetsmoke** » Tue Jun 17, 2008 7:56 pm

See it all depends on the day. The best way to do them is to your taste on the other hand if you compete you need to do what the judges expect to see.

I don't look for bark on ribs weather cooking at home or away. Apple juice is your friend.

Our ribs were done on the ProQ 20

by **Dr. Sweetsmoke** » Tue Jun 17, 2008 8:02 pm

by **wheels** » Tue Jun 17, 2008 8:13 pm

Sorry - can someone explain what 2-2-1- is

by **saucisson** » Tue Jun 17, 2008 9:11 pm

Don't worry, I'm lost too

by **saucisson** » Tue Jun 17, 2008 9:14 pm

I worked it out:

http://www.barbecuebible.com/board/view ... light=ribs

by **lemonD** » Tue Jun 17, 2008 9:19 pm

Phil,
As Dave has linked it's about foiling ribs during the cooking. There's also a 3 - 2 1/2 - 1/2

LD

by **saucisson** » Tue Jun 17, 2008 9:25 pm

Dr. Sweetsmoke wrote:I don't look for bark on ribs

I think you are leaving a lot of us behind with this terminology Dr S.

I for one would welcome a full description of some of these ProBBQ terms

LD can you translate for us :lol:

Dave

by **Dr. Sweetsmoke** » Tue Jun 17, 2008 9:31 pm

2 hours in the smoke
2 hours in the smoke wrapped in foil
1 hout resting for things like brisket and shoulders or 1 hour back in the smoke for ribs.

Bark is the coating of rub on the meat.

Again it all depends on the cut. Ribs with very little meat require les time. 2-1-1 is great for a first timer.

by **saucisson** » Tue Jun 17, 2008 9:42 pm

Thanks Dr S

by **Dr. Sweetsmoke** » Tue Jun 17, 2008 10:01 pm

No problem

by **wheels** » Tue Jun 17, 2008 11:27 pm

Many thanks. I follow this topic with interest. I have never been an 'Engish Barbeque' fan (cheap burgers and lousy sausage) but love this style of cooking.

I can see a lot of pennies being spent soon.

Phil

by **lemonD** » Wed Jun 18, 2008 9:47 am

Dave,
As Dr S mentions the Bark is a slightly crunchy exterior to the meat which is very much favoured on pulled pork.

by **Dr. Sweetsmoke** » Sat Jun 21, 2008 2:18 pm

Setting up for a little BBQ at the pub tiday if the weather holds out..

by **saucisson** » Sat Jun 21, 2008 3:09 pm

I hope you have some cover to hide under if necessary, very dark and gloomy over here.

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