it'ss a bbq trick for fall off the bone bbqribs that'ss as easy as 1-2-3 hey it's bill with bbq tricks.com and actuallythis trick is as easy as three two one. the trick is to break down the low and slowcooking process into three easy to remember segments and add in some time spent wrappedin foil. works for gas grills, works for charcoal,even an electric smoker. you start with a stable low and slow temperatureon your grill and prep the ribs - and we're talking pork ribs here - with the rub of yourchoice. we like pulling the membrane off the back with a paper towel for good grip andtrimming them up square or st louis style here keep those scraps as a pitmaster snack.
at 225 for the long cook you start with threehours of indirect heat on the grill this is when you're going to get all the smoke flavorso use wood chips (we like hickory or pecan) during this time. after three hours you use what they call thetexas crutch you wrap the ribs in heavy duty aluminum foil. the smoke should have donemost of the flavoring and wont penetrate much more at this temperature so no more wood chipsare needed. also before wrapping most pit masters usually add a cup of a tasty liquid.apple juice is popular. some spray it out of a spray bottle or just pour some in . ifyou like sweet add sweet. this is basically braising the ribs and will result in the falloff the bone bbq ribs experience. try not
to go too long or too hot in this stage oryou can make the ribs too mushy. but most of your guests will want that fall off thebone texture. finally unwrap the ribs and cook on indirectheat for one more hour adding layers of sauce as you allow the more dry heat to tightenup the surface of the ribs and create a firm bite. shellac, glaze or char for your desiredfinish. more sugar in the sauce will burn faster. it's a fool proof trick for barbecue ribsyour guests will rave about. the three two one method is a barbecue trick that worksand it's even easier to remember. thank you for watching if you liked the informationat all please subscribe or better yet head
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