I cooked good ribs one time now i cant get that perfection anymore
>>22276066Maybe it was exceptional meat that time. Unfortunately I can’t get into ribs but I admire those with the skill to cook it
What is your version of "perfection"
>>22276066why is it always BBQ? I don’t see why it couldn’t just as easily be mayonnaise ribs or something
>>22276066never cook anything more than once anon everybody knows that
You'll make it happen again some day
>>22276066You cut those slits on the bone ?? Thats probably why the heat penetrated the meat very well and sucked in the condiments
>>22276676In this case its not your typical burnt charred rack of bbq, its crisp juicy and the meat was pink inside with no curing salt added at all or dye. All from a 2 hour session.>pic is my failed attempt.
Its with ribs also here is a bloody churrasco tht went well
A pichania that was outstanding
>>22276667I cook other kinds of meat like to tomohawk steaks.
>>22276838Looks good king
>>22276832Oh hello
Making ribs today. Let them sit in the fridge all night with mustard as a binder and put honey garlic bbq seasoning. Do you guys use the 3/2/1 method?-place on indirect heat for 3 hours. Spray with apple juice every 20 min-wrap in aluminum foil after coating with honey and syrup, place for 2 hours-uncover, put on grill with bbq sauce for 1 hour Always comes out pretty good
>>22278614No i do not do that 3/2/1 method but i do leave it marinating overnight
>>22278614How much apple juice spray do you do? I’ve never tried that method before
>>22279756nobody really does it because it's fucking retardedit's basically cooling down the meat every 20 min by losing all the ambient heat from opening the grill and spraying a liquid thats probably room temp on the meatmaybe doing that can save your ribs if your grill is too hot OR you just just adjust your grill temp properly like everyone else and quit fucking with it all the time
