Comments on: 3-2-1 RIBS! http://www.sizzleonthegrill.com/blog/2009/06/22/3-2-1-ribs/ Grilling, smoking, barbecue, BBQ, Bar-B-Que, food, tailgating, outdoor cooking, recipes, tips, helpful suggestions, sizzle on the grill, charbroil, char-broil, infrared, turkey fryer, lowe\'s, home depot, sears, CB, family, blog, comments, guest chef, marvin woods, kris koetke Wed, 08 Sep 2010 10:01:03 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: CB http://www.sizzleonthegrill.com/blog/2009/06/22/3-2-1-ribs/comment-page-1/#comment-563267 CB Sat, 27 Jun 2009 16:53:18 +0000 http://www.sizzleonthegrill.com/blog/?p=6696#comment-563267 Yes - you have my permission! But seriously - check out the Users Forums first and read some of the different conversations about this topic. Baby Backs can cook pretty darn fast - and by cooking them at high temperatures you'll find in The Big Easy you may want to practice a bit. Yes – you have my permission! But seriously – check out the Users Forums first and read some of the different conversations about this topic. Baby Backs can cook pretty darn fast – and by cooking them at high temperatures you’ll find in The Big Easy you may want to practice a bit.

]]> By: lance http://www.sizzleonthegrill.com/blog/2009/06/22/3-2-1-ribs/comment-page-1/#comment-563199 lance Sat, 27 Jun 2009 13:32:06 +0000 http://www.sizzleonthegrill.com/blog/?p=6696#comment-563199 can i cook baby back ribs in the Big Easy can i cook baby back ribs in the Big Easy

]]> By: CB http://www.sizzleonthegrill.com/blog/2009/06/22/3-2-1-ribs/comment-page-1/#comment-563098 CB Fri, 26 Jun 2009 17:02:22 +0000 http://www.sizzleonthegrill.com/blog/?p=6696#comment-563098 What did I tell you? Everybody has a method! Course, 'Da Judge" is somebody I listen to... What did I tell you? Everybody has a method! Course, ‘Da Judge” is somebody I listen to…

]]> By: Judge Steve http://www.sizzleonthegrill.com/blog/2009/06/22/3-2-1-ribs/comment-page-1/#comment-563082 Judge Steve Fri, 26 Jun 2009 14:27:01 +0000 http://www.sizzleonthegrill.com/blog/?p=6696#comment-563082 Barry - Thanks so much for writing this article... I've tried to describe it to folks and you have captured it very well! Oh - one other thing: The first step in preparation is to remove the skin or membrane from the back side of the ribs. I find using a paper towel as a 'grip' works pretty well most of the time. I'll reveal one of my personal secrets to having these ready for company, w/o having to worry lots about timing, or having the smoker busy doing other things: 1. Go to the end of step 2, then just put them in the frig. 2. The next night, when you want to eat: Put them (in foil) on the gasser (low or indirect heat) and let 'em go for about half an hour. 3. Then, for a final 15-30 minutes take out of foil and put over med. direct heat and rotate them every 5-10 minutes, saucing them as follows: -Take your favorite BBQ sauce - mix 2-to-1 with honey - cook this mix down a little so its nice and thick - glaze your ribs.... caramelize but don't let burn. - This is best when you have started with a pretty spicy rub!!!!!!!!!! Yum-YUM!!! Steve "Da Judge" Barry – Thanks so much for writing this article… I’ve tried to describe it to folks and you have captured it very well! Oh – one other thing: The first step in preparation is to remove the skin or membrane from the back side of the ribs. I find using a paper towel as a ‘grip’ works pretty well most of the time.

I’ll reveal one of my personal secrets to having these ready for company, w/o having to worry lots about timing, or having the smoker busy doing other things:
1. Go to the end of step 2, then just put them in the frig.
2. The next night, when you want to eat: Put them (in foil) on the gasser (low or indirect heat) and let ‘em go for about half an hour.
3. Then, for a final 15-30 minutes take out of foil and put over med. direct heat and rotate them every 5-10 minutes, saucing them as follows:
-Take your favorite BBQ sauce
- mix 2-to-1 with honey
- cook this mix down a little so its nice and thick
- glaze your ribs…. caramelize but don’t let burn.
- This is best when you have started with a pretty spicy rub!!!!!!!!!! Yum-YUM!!!

Steve “Da Judge”

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