Who likes to smoke their meat?

While this pic looks terrible, I'm finally nailing my flanken ribs down. A lot of folks do these with a Korean influence, but I grew up eating them off the grill at my Argentinian friends house with chimmi. Still a work in progress and I usually only buy the 2-3 pak, but this batch was damn near butter. Put the center grate over the vortex after I took the wings and ribs off, spiced with Meat Church Blanco, about 2-3 minutes a side and they were heaven
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qclabrat said:
Nice setup. I'd like to build a smoke house someday
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I’d like to take credit, but the former owners were hot tub people.
We aren’t.
I cut the tub into quarters, put it in a dumpster and filled the place with grills.
And speakers. And a fan.
It’s my happy place.
 
jShort said:
So, clearly I misspoke about 321. I thought I knew what that meant, but I was wrong.

My rib method is the ol’ dry rub it, wrap it in tin foil, oven for 3 hours at 250 and then lather with some bbq sauce and finally a quick sear on the grill.

I’m not buying a smoker. I thought about it but I already have a Weber gas, blackstone, and my Ooni. I really don’t need another utensil that I’ll use once in a while. So I wanted to see if I could do something on my grill.

I do like the charcoal grill. The best ribs I ever had were done on a charcoal grill with no wrap, just slow and low and they were perfect.
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Picking one bike to keep would be tough for me. One outdoor cooker would be easy, Weber kettle 100%. Can do everything pretty well.
 
On the moisture thing -
I dry rub the night before and leave them open (wire rack over cookie sheet) in the fridge overnight.
The garage fridge, cause wow, what a smell in the morning!
Improves the bark too.
 
Jumping in on the 321 convo…. I’ve done it a few times recently, one was amazing, the next was @jmanic experience. I think a lot of it comes down to the meat itself. No cut of meat is gonna cook the same. You kinda have to wing it to some degree.
 
Soundguy said:
Jumping in on the 321 convo…. I’ve done it a few times recently, one was amazing, the next was @jmanic experience. I think a lot of it comes down to the meat itself. No cut of meat is gonna cook the same. You kinda have to wing it to some degree.
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True, no such thing as set it and forget it, if you want close to perfection. That's why I always rely on shrinkage from the bone.
 
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