15 minutes ago, LeanMeanGM said:

a 1 yard pass at the end of the quarter

Backup running back flips ball to backup tight-end who throws 1 yard pass to backup quarterback. 

Just now, BDawk_ASamuel said:

Backup running back flips ball to backup tight-end who throws 1 yard pass to backup quarterback. 

sorry his is more boring than yours

12 minutes ago, 4for4EaglesNest said:

Sign the waiver sport.  

😄

So back to the ribs?

What do you suggest. My wife and i have gotten really good results from 3 2 1 method the alternative would be to smoke them for like 12 hours at a much lower temp which would make them even smokier no?

9 minutes ago, greend said:

sorry his is more boring than yours

Dad holds ear muffed baby as garbage falls on him.

Here’s a hot take: Smoking meat ruins it. 

Brandin Cooks goes to sleep. 

24 minutes ago, 4for4EaglesNest said:

I'm going golfing this evening....again....so suck it....again.

 

 

Always get the smoke in the beginning.  I usually smoke for 2 hours at 250 (hickory) and that's usually enough smoke flavor.  I use Baby Backs.  Never turn them.  Always leave them fat side up.  Then I put some brown sugar and a little liquid butter on the top and wrap them in foil and slow cook them in the oven or back on the grill (off the flame) for another 2-2 1/2 hours around 250.  Depending on the size you can open them up and see if one of the bones move when you carefully pull one.  (you should be used to that) If it does then they are done.  If they don't feel done.  Then guess what.....They're aren't done.  Wrap em up and try it again in 30 mins.  

 

Once they are done, I throw them back on the grill for a few minutes with a tiny bit of sauce.    

Lol😄 well get all your aggression out now dont need to break your clubs...

I basically do the exact described above except 3 hours first instead of 2 but i guess i could try 2 2 2 which would be same amount of hours less smoke same amount covered no?

1 minute ago, ManuManu said:

Here’s a hot take: Smoking meat ruins it. 

Ive always wondered how much smoking meat contributes to cancer.

Being a cancer survivor my self its a legit concern.

1 minute ago, 4for4EaglesNest said:

Wow. No. God no.  If 3,2,1 is working.  And you’re getting a smoke ring, then stick with that.   Ribs aren’t meant to go that long. Brisket and Butt yes.  Ribs. No.  Too much smoke is much worse than not enough. 

Gotcha.

5 minutes ago, DEagle7 said:

Brandin Cooks goes to sleep. 

Need to be more specific on that

Man in striped shirt watches TV monitor, counts steps, then raises his arms. 

"Genocide of Palestinians?" If the Israelis played by Assad's rule book!

Funny note, genetically, the Palestinians are the closest relations to the Jews.

Probably because many Palestinians were Hebrews left after the Roman decimation of the population in 70 AD (a large proportion were killed or taken to Rome as slaves), and who then converted to Islam after the Arab conquests.

https://www.sciencedaily.com/releases/2000/05/000509003653.htm

https://pubmed.ncbi.nlm.nih.gov/11543891/

https://jewishnews.timesofisrael.com/study-finds-jews-and-arabs-share-genetic-heritage-of-bronze-age-canaanites/

https://www.sciencemag.org/news/2019/11/many-imperial-romans-had-roots-middle-east-genetic-history-shows

1 hour ago, justrelax said:

Can't deny any of this. Well, one of the 20th century's most renowned thinkers as well, 

There is much I disagree with in Chomsky's writings, but he is never stupid, as opposed to those other three.

Chomsky is an example of "stick with what you know," in his case, linguistics.

Once he gets off topic, he's just another fool.

Smoked salmon (wild of course) and Whitefish are great stuff.

 

6 minutes ago, 4for4EaglesNest said:

I don’t like smoked turkey or chicken or ham.  Prefer beef to be unsmoked but brisket is ok   So I tend to agree with hot take guy.  Ribs require stage cooking regardless of how you do it.  I like a little bit of smoke.  And I like a little in a pork butt too.  Someone tells me they are smoking a turkey. My first thought is, they just ruined the turkey.  

Agreed on brisket. The only meat that is better smoked. 

42 minutes ago, Utebird said:

on well maintained lawns😄

So what would you suggest rather than 3 hours of smoke?.

What if i slow cook em for 3 hours no smoke then wrap them for the 2 hours then the last hour smoke them?

Roughly... 2,2-2.5,15-30.   Smoke for ~2 hours... Should be based on the color of the ribs.  Then wrap for 2-2.5 hours, until the temp reaches 195-200.  Then unwrap and cool, glaze and reheat to set the glaze.  

 

5 minutes ago, 4for4EaglesNest said:

Smoked fish of any kind of flat out disgusting.  

We tried to smoke salmon once, was going for that dry candied taste, it either didnt go as planned or did and was just not good.😞

So we no longer smoke fish.

We do smoke big turkey legs done a whole chicken before but it seems your issue isnt so much the method of smoking meat but the taste of smoked meat no?

3 minutes ago, Iggles_Phan said:

Roughly... 2,2-2.5,15-30.   Smoke for ~2 hours... Should be based on the color of the ribs.  Then wrap for 2-2.5 hours, until the temp reaches 195-200.  Then unwrap and cool, glaze and reheat to set the glaze.  

What do you mean by color? What color should they be?

 

1 minute ago, Utebird said:

What do you mean by color? What color should they be?

 

Darker than they were to start, but not blackish.  Depends on the rub.  "Mahogany" maybe.

Just now, 4for4EaglesNest said:

Pretty much said that brah.  And you said glaze 

You did.  But, I didn't get caught up until now.  And I did say glaze.   Thinned sauce (with vinegar) to keep the layer thin.   

 

My only mistake with the ribs I just made was the saltiness of the pre-made rub.  I won't make that mistake again.  

Just now, 4for4EaglesNest said:

Nah. I love making a fire and burning things.  Just think turkey and other delicate meats are ruined with smoking.  But smoked turkey legs are big down here for collard greens.  Which I love.  

Yuk only time ive had collard greens was when i was in the clink so maybe not the best judge of collard greens.😉

 

12 minutes ago, 4for4EaglesNest said:

Smoked fish of any kind of flat out disgusting.  

Disagree, but it does require an oily fish. Smoked blue fish is fantastic. 

2 minutes ago, Iggles_Phan said:

Darker than they were to start, but not blackish.  Depends on the rub.  "Mahogany" maybe.

Gotcha. Speaking of glaze, you ever make your own from the drippings?

My brother in law made an awesome peach glaze from drippings and i have no idea how but it was magical.

16 minutes ago, austinfan said:

"Genocide of Palestinians?" If the Israelis played by Assad's rule book!

Funny note, genetically, the Palestinians are the closest relations to the Jews.

Probably because many Palestinians were Hebrews left after the Roman decimation of the population in 70 AD (a large proportion were killed or taken to Rome as slaves), and who then converted to Islam after the Arab conquests.

https://www.sciencedaily.com/releases/2000/05/000509003653.htm

https://pubmed.ncbi.nlm.nih.gov/11543891/

https://jewishnews.timesofisrael.com/study-finds-jews-and-arabs-share-genetic-heritage-of-bronze-age-canaanites/

https://www.sciencemag.org/news/2019/11/many-imperial-romans-had-roots-middle-east-genetic-history-shows

Critical Race Theory at its finest.