Calgarypuck Forums - The Unofficial Calgary Flames Fan Community
Old 06-25-2019, 09:51 PM   #1001
Wormius
Franchise Player
 
Wormius's Avatar
 
Join Date: Feb 2011
Location: Somewhere down the crazy river.
Exp:
Default

Is it sacrilegious to say pressure cooker and then finish off on the grill?
Wormius is offline   Reply With Quote
Old 06-25-2019, 09:57 PM   #1002
Fuzz
Franchise Player
 
Fuzz's Avatar
 
Join Date: Mar 2015
Exp:
Default

Throw them in a dutch oven or slow cooker with a beer and BBQ sauce. I use about 500ml and a beer for 1 rack. Give it 6 or so hours. Pull the ribs out(they will be near falling off the bone), reduce the sauce, then finish them over medium heat, basting often with the sauce. Takes about 30 min.
Fuzz is online now   Reply With Quote
The Following 2 Users Say Thank You to Fuzz For This Useful Post:
Old 06-25-2019, 11:33 PM   #1003
Aleks
Powerplay Quarterback
 
Aleks's Avatar
 
Join Date: Jan 2010
Exp:
Default

Quote:
Originally Posted by PaperBagger'14 View Post
What's everyone's best method for cooking fall off the bone ribs? I've tried a bunch of different ways and I can never get that fall off the bone, perfectly juicy cook to them.

I'm not picky on pork vs beef, I have a sauce that I love to put on towards the very end of the cook and I have a good bbq setup (a 4 burner propane bbq and a traegar smoker).

Teach me your ways!
3-2-1 straight up is the best for what you're looking for.

3hrs straight 225-230 degree smoke
Wrap in butcher paper or foil (preference) for 2 hours in same heat
Unwrap, sauce to preference and on flame to crisp up or caramelize for up to 1 hr (I find this is more like a 20 minute stage)

That's for side ribs, some people say back ribs are a bit different and will do 2-2-1


There's always the debate for wrapped vs unwrapped and it's not even close for me, wrap gets you that juicy tender rib. I've done both in the same batch, same ribs, and its the best

I haven't done beef ribs so you'll have to look some of that up
__________________
In case of hurt feelings, please visit You are Not Alone forums
Aleks is offline   Reply With Quote
The Following 6 Users Say Thank You to Aleks For This Useful Post:
Old 06-26-2019, 08:10 AM   #1004
Royle9
First Line Centre
 
Join Date: Feb 2010
Exp:
Default

Quote:
Originally Posted by Aleks View Post
3-2-1 straight up is the best for what you're looking for.

3hrs straight 225-230 degree smoke
Wrap in butcher paper or foil (preference) for 2 hours in same heat
Unwrap, sauce to preference and on flame to crisp up or caramelize for up to 1 hr (I find this is more like a 20 minute stage)

That's for side ribs, some people say back ribs are a bit different and will do 2-2-1


There's always the debate for wrapped vs unwrapped and it's not even close for me, wrap gets you that juicy tender rib. I've done both in the same batch, same ribs, and its the best

I haven't done beef ribs so you'll have to look some of that up
3-2-1 all day every day.
I've done 2 batches now this way, both competition style and had family tell me they were the best they've ever had.

The 2nd time I ended up doing 2-2-30/mins and they turned out a lot juicier and tender but both times were solid. (back ribs)
Royle9 is offline   Reply With Quote
The Following 2 Users Say Thank You to Royle9 For This Useful Post:
Old 06-26-2019, 09:48 AM   #1005
Canadianman
Scoring Winger
 
Join Date: Jan 2019
Exp:
Default

Yup, 3-2-1 is what I use.
Canadianman is offline   Reply With Quote
Old 06-26-2019, 11:17 AM   #1006
Boblobla
Franchise Player
 
Boblobla's Avatar
 
Join Date: Apr 2008
Location: Calgary
Exp:
Default

Quote:
Originally Posted by Canadianman View Post
Yup, 3-2-1 is what I use.
I used 3-2-1 on the weekend for the first time on the weekend. I found the ribs tasty but they were not fall off the bone. Could it have been that they were not wrapped properly in the foil? They were back ribs.

I have a Bradley smoker.
Boblobla is offline   Reply With Quote
Old 06-26-2019, 11:22 AM   #1007
Fuzz
Franchise Player
 
Fuzz's Avatar
 
Join Date: Mar 2015
Exp:
Default

I'm not sure I've ever had smoked ribs that fall off the bone like a dutch oven or slow cooker can do. Bonus is all the fat also comes off, so you end up with almost all meat, which is great for fussy eaters. I forgot to mention, but before reducing the sauce you skim all the fat off the top.
Fuzz is online now   Reply With Quote
Old 06-26-2019, 11:33 AM   #1008
Garbs
Backup Goalie
 
Join Date: Mar 2008
Exp:
Default

Quote:
Originally Posted by Boblobla View Post
I used 3-2-1 on the weekend for the first time on the weekend. I found the ribs tasty but they were not fall off the bone. Could it have been that they were not wrapped properly in the foil? They were back ribs.

I have a Bradley smoker.
When i used my bradley for 3-2-1 ribs i found opening and closing the door to foil let out too much heat and it was a lot of foiling w/ getting the ribs to fit on the racks so it took longer

Moving to a pellet smoker made making ribs much more enjoyable
Garbs is offline   Reply With Quote
Old 06-26-2019, 11:42 AM   #1009
woob
#1 Goaltender
 
woob's Avatar
 
Join Date: Jan 2006
Exp:
Default

Quote:
Originally Posted by Fuzz View Post
I'm not sure I've ever had smoked ribs that fall off the bone like a dutch oven or slow cooker can do. Bonus is all the fat also comes off, so you end up with almost all meat, which is great for fussy eaters. I forgot to mention, but before reducing the sauce you skim all the fat off the top.
I had some made in an Instant Pot the other day which were pretty amazing. I felt like I was eating cheater ribs the whole time and they were lacking that bbq feel, but they were fall of the bone and delicious.
woob is offline   Reply With Quote
Old 06-26-2019, 11:48 AM   #1010
you&me
Powerplay Quarterback
 
Join Date: Nov 2017
Exp:
Default

Quote:
Originally Posted by woob View Post
I had some made in an Instant Pot the other day which were pretty amazing. I felt like I was eating cheater ribs the whole time and they were lacking that bbq feel, but they were fall of the bone and delicious.
My wife is an Instant Pot guru and insists on using it for ribs.

In the winter, we'll pressure cook the ribs, sauce and finish in the over / broiler to caramelize the sauce.

Now that it's summer, same thing except finished on the grill.

It may not be the "purest" method, but I'd say the flavour and texture are at least a solid 90% as good as anything I've had and it doesn't take 6+ hours... Delicious ribs as a quick weeknight dinner = win!
you&me is offline   Reply With Quote
The Following 2 Users Say Thank You to you&me For This Useful Post:
Old 06-26-2019, 03:22 PM   #1011
Royle9
First Line Centre
 
Join Date: Feb 2010
Exp:
Default

Quote:
Originally Posted by you&me View Post
My wife is an Instant Pot guru and insists on using it for ribs.

In the winter, we'll pressure cook the ribs, sauce and finish in the over / broiler to caramelize the sauce.

Now that it's summer, same thing except finished on the grill.

It may not be the "purest" method, but I'd say the flavour and texture are at least a solid 90% as good as anything I've had and it doesn't take 6+ hours... Delicious ribs as a quick weeknight dinner = win!
Now get a smoker, try the 3-2-1 method and compare the two!
You honestly can’t beat smoker ribs, my wife too was a instapot guru and prefers the smoker after just 1 cook.

I was skeptical myself, best choice I made!

Mind you not as fast obviously, but worth the wait I promise.
Royle9 is offline   Reply With Quote
Old 06-26-2019, 03:43 PM   #1012
woob
#1 Goaltender
 
woob's Avatar
 
Join Date: Jan 2006
Exp:
Default

Quote:
Originally Posted by you&me View Post
My wife is an Instant Pot guru and insists on using it for ribs.

In the winter, we'll pressure cook the ribs, sauce and finish in the over / broiler to caramelize the sauce.

Now that it's summer, same thing except finished on the grill.

It may not be the "purest" method, but I'd say the flavour and texture are at least a solid 90% as good as anything I've had and it doesn't take 6+ hours... Delicious ribs as a quick weeknight dinner = win!
Yeah I definitely like the appeal of weeknight ribs.
woob is offline   Reply With Quote
Old 06-26-2019, 03:55 PM   #1013
you&me
Powerplay Quarterback
 
Join Date: Nov 2017
Exp:
Default

Quote:
Originally Posted by Royle9 View Post
Now get a smoker, try the 3-2-1 method and compare the two!
You honestly can’t beat smoker ribs, my wife too was a instapot guru and prefers the smoker after just 1 cook.

I was skeptical myself, best choice I made!

Mind you not as fast obviously, but worth the wait I promise.
I never said the Instant Pot method was better than 3-2-1 on a smoker, or any other "low and slow" method... But I do feel that, with a little bit of effort beyond just the pressure cooker, the IP ribs can get to be within about 90% of the best ribs I've had that took 6+ hours...

Now I love a good slow braise, sous vide, smoke or other low and slow method as much as the next guy - to me there's no better way to enjoy a relaxing Sunday than putting time and effort all day into an epic meal.

My point, however, is that in the case of ribs, IMO there are short cut ways to produce results nearly as good as the ultimate method, and for me, the ~10% increase in deliciousness of slow cooked ribs isn't necessarily worth the 600% increase in time. And it's not always about being "worth" the time - as a family, we just plain don't have time to spend 6 hours prepping a meal more than 1 or 2 times a month and especially not on a week night...
you&me is offline   Reply With Quote
Old 06-26-2019, 04:34 PM   #1014
you&me
Powerplay Quarterback
 
Join Date: Nov 2017
Exp:
Default

HA!

Just got the call: "I was thinking ribs for dinner, is that OK?"... "OK, good, I'll be home around 5. We need to eat by 6 to make it to soccer"...

Win. Win. Win.

you&me is offline   Reply With Quote
Old 06-26-2019, 04:42 PM   #1015
GoinAllTheWay
Franchise Player
 
GoinAllTheWay's Avatar
 
Join Date: Apr 2003
Location: Not sure
Exp:
Default

Quote:
Originally Posted by Wormius View Post
Is it sacrilegious to say pressure cooker and then finish off on the grill?
That's the way my mom used to do them and they were fantastic.

When I worked at earls, I thought they had the best ribs by far. If memory serves, they'd place ribs in a deep/long pan, add watered down Kraft BBQ sauce (just regular ol Kraft BBQ sauce), simmer them in that mixture for a few hours and stick in the fridge overnight. Put them in the oven for 10-15 mins when ordered. I still think they are some of the best I've ever had.

Last edited by GoinAllTheWay; 06-26-2019 at 04:44 PM.
GoinAllTheWay is offline   Reply With Quote
Old 06-27-2019, 11:35 AM   #1016
Raekwon
First Line Centre
 
Raekwon's Avatar
 
Join Date: Nov 2007
Location: Airdrie, Alberta
Exp:
Default

I picked up a Weber Spirit E-210 and tried it out last night, I found that it was definitely not heating evenly as burgers on the top left barely started cooking and bottom right were cooking fast. How do I figure this out and make adjustments? I just bought a nice strip for a bbq this weekend and don't want to have this issue.

Edit: Its Natural Gas
Raekwon is online now   Reply With Quote
Old 06-28-2019, 11:29 AM   #1017
stang
CP's Fraser Crane
 
stang's Avatar
 
Join Date: Jan 2007
Exp:
Default

Ok thinking I may want to dip my toes into the smoker thing. Very faithful bbqer. What should I be looking for in a smoker. I don’t have a huge budget (sub $300 would be nice... maybe used?) but I do have a family of 4. Room isn’t an issue, and I did find a giant barrel style one for $275 on fb marketplace. But no clue on where to start.
stang is online now   Reply With Quote
Old 06-28-2019, 12:00 PM   #1018
I-Hate-Hulse
Franchise Player
 
I-Hate-Hulse's Avatar
 
Join Date: Jul 2003
Location: Sector 7-G
Exp:
Default

Quote:
Originally Posted by stang View Post
Ok thinking I may want to dip my toes into the smoker thing. Very faithful bbqer. What should I be looking for in a smoker. I don’t have a huge budget (sub $300 would be nice... maybe used?) but I do have a family of 4. Room isn’t an issue, and I did find a giant barrel style one for $275 on fb marketplace. But no clue on where to start.
How important is convenience for you? Pellet is definitely the way to go if so, potentially even a Bradley electric.

If you're willing to go the charcoal route I found the Weber Smokey Mountains a good way to dabble in in smoking. Lots of top end potential so you won't be limited that way. Get it on a sale or used and you'll definitely hit the $300 budget.

Quote:
Originally Posted by Raekwon View Post
I picked up a Weber Spirit E-210 and tried it out last night, I found that it was definitely not heating evenly as burgers on the top left barely started cooking and bottom right were cooking fast. How do I figure this out and make adjustments? I just bought a nice strip for a bbq this weekend and don't want to have this issue.

Edit: Its Natural Gas
Blocked burner? Who assembled it? Maybe pull out the manual and see if there was an installation error. Webers are known for nice even heat so clearly something is wrong.
I-Hate-Hulse is offline   Reply With Quote
The Following User Says Thank You to I-Hate-Hulse For This Useful Post:
Old 06-28-2019, 12:06 PM   #1019
Canadianman
Scoring Winger
 
Join Date: Jan 2019
Exp:
Default

I'm waiting for the Lousiana Grill LG900 to go on clearance at Costco.

if I get that, I'll have a 4 drawer digital bradley smoker that I'd be willing to sell
Canadianman is offline   Reply With Quote
Old 06-28-2019, 12:31 PM   #1020
stang
CP's Fraser Crane
 
stang's Avatar
 
Join Date: Jan 2007
Exp:
Default

[IMG][/IMG]
Quote:
Originally Posted by I-Hate-Hulse View Post
How important is convenience for you? Pellet is definitely the way to go if so, potentially even a Bradley electric.

If you're willing to go the charcoal route I found the Weber Smokey Mountains a good way to dabble in in smoking. Lots of top end potential so you won't be limited that way. Get it on a sale or used and you'll definitely hit the
No clue. Lol

There’s a used Bradley close to me though.

Looks like this



$225

Edit 2

Or this monster for a little more


Last edited by stang; 06-28-2019 at 12:38 PM.
stang is online now   Reply With Quote
Reply

Tags
bbq , beer , grilling , meat , napoleon , steak , weber

Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -6. The time now is 08:40 AM.

Calgary Flames
2023-24




Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright Calgarypuck 2021