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Author Topic: Ribs three ways test  (Read 808 times)

crizpynutz

  • Smokey Joe
  • Posts: 38
Re: Ribs three ways test
« Reply #30 on: June 07, 2019, 11:14:04 AM »
So they were all good....low and slow won out...yummy dude!

WMT

  • WKC Brave
  • Posts: 196
Re: Ribs three ways test
« Reply #31 on: June 07, 2019, 05:14:50 PM »
Those look great and it's cool that you did the side x side x side comparisson. thanks. Ribs are by far the most of what I cook on the weber. I used to do the 3-2-1 method untill you guys on here schooled me on the hot and fast method. Now thats all I do. When I did the low and slow they would be fall off the bone tender but IMHO thats too tender. Now I cook indirect at 350-400 until I get the color I like (usually around 60-75 min +-) wrap in foil with some apple juice and continue to cook another hour. Remove from foil and sauce. cook till the sauce is carmelized and serve. They are tender and still hold together when bitten into. I don't think they have the same smoke taste as the low and slow but thats probably because of the shorter cook time being naked. The ribs that is, not me.

HoosierKettle

  • WKC Ambassador
  • Posts: 5634
Ribs three ways test
« Reply #32 on: June 07, 2019, 06:01:34 PM »
Those look great and it's cool that you did the side x side x side comparisson. thanks. Ribs are by far the most of what I cook on the weber. I used to do the 3-2-1 method untill you guys on here schooled me on the hot and fast method. Now thats all I do. When I did the low and slow they would be fall off the bone tender but IMHO thats too tender. Now I cook indirect at 350-400 until I get the color I like (usually around 60-75 min +-) wrap in foil with some apple juice and continue to cook another hour. Remove from foil and sauce. cook till the sauce is carmelized and serve. They are tender and still hold together when bitten into. I don't think they have the same smoke taste as the low and slow but thats probably because of the shorter cook time being naked. The ribs that is, not me.

That sounds exactly right. Hot and fast are incredible. I will still cook all variations for variety. These methods are all solid.


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