T1B

I'm using the '3-2-1' method for my first try, although competition experts say the 3-1-1 method will keeps the ribs on the bone.

I'm cooking with mesquite at 220 degrees. Mesquite burns real hot, so I'm soaking the wood in water for about 15 minutes before throwing into the fire.

Dry Rub:
onion powder
garlic powder
brown sugar
white pepper
black pepper
cayenne pepper
paprika
cumin
chili powder

I let it sit in the rub over night. I'll add some salt to the ribs about 10 minutes before they are ready to go on the grill.

I'll keep you updated and post pics throughout the day.

The ribs are on. Heat holding around 210.

Phase 2:

Spray...


Foil...

Phase 3...

Italian Dressing and BBQ Sauce (Sweet Baby Ray's)


We're getting there...

Your pics are making me hungry.

Never done the 321 or 311. Just smoke 'em naked till they're done. The last baby back ribs I smoked took about 7 or 8 hours at between 190 to 200 deg most of the time. The temp control in my smoker isn't all that fine. I did some salmon and some chicken on empty parts of the grill while the ribs were cooking. I spray 'em every 20 minutes with a mixture of 1 part fresh lemon juice, 1 part red wine vinegar and 2 parts water.

Dr. Pepper was suggested by a friend of mine.

My temp rose to 235 for a about an hour during phase 2. I was working hard to lower it without losing too much smoke. Hope it doesn't mess anything up. This is my first set of ribs to do, so we'll see how it turns out.

You should probably be OK, as long as your ribs aren't too close to the actual fire so that they burn.

On mine you can usually lower the temp by closing down the vents. Less air ---> slower burn.

Go Coogs' wrote:Dr. Pepper was suggested by a friend of mine.

My temp rose to 235 for a about an hour during phase 2. I was working hard to lower it without losing too much smoke. Hope it doesn't mess anything up. This is my first set of ribs to do, so we'll see how it turns out.

So how did the fucking ribs turn out?

Goober McTuber wrote:

Go Coogs' wrote:Dr. Pepper was suggested by a friend of mine.

My temp rose to 235 for a about an hour during phase 2. I was working hard to lower it without losing too much smoke. Hope it doesn't mess anything up. This is my first set of ribs to do, so we'll see how it turns out.

So how did the fucking ribs turn out?

You may have to ask Rumplewife.

Go Coogs' wrote:Dry Rub:
white pepper
black pepper

The ribs look great no doubt. Just a quick question. Why use white pepper in the rub? White pepper is just a husked "black" pepper drupe. The flavor profile is virtually identical.

My turn for ribs today.

It's so friggin' hot here I can keep 225 degrees with about ten briquets.

Spraying the ribs about once an hour with a mix of apple cider vinegar and lemon juice; apple wood chips in between.

Marinading a Boston Butt for tomorrow.

Was doing a pork shoulder last night on the ECB.

Then, we came within 0.01" of tying the all-time 1 hour rainfall record (1.02" at the airport where the keep the official records, but it was considerably more than that where I was on the Peninsula). While it certainly rains frequently here (not so much this time of year, actually), it rarely ever rains hard. Crazy thunderstorms came through (tis the season).

I pretty much gave up and threw it in the oven when all the water running down the lid put the fire out.

mvscal wrote:

Go Coogs' wrote:Dry Rub:
white pepper
black pepper

The ribs look great no doubt. Just a quick question. Why use white pepper in the rub? White pepper is just a husked "black" pepper drupe. The flavor profile is virtually identical.

White pepper & Black pepper have a totally different flavour

missjo wrote:

mvscal wrote:

Go Coogs' wrote:Dry Rub:
white pepper
black pepper

The ribs look great no doubt. Just a quick question. Why use white pepper in the rub? White pepper is just a husked "black" pepper drupe. The flavor profile is virtually identical.

White pepper & Black pepper have a totally different flavour

2nd.

If this thred gets any more racist I may have to shut it down.

missjo wrote:White pepper & Black pepper have a totally different flavour

They're the same thing. White pepper is just a husked black peppercorn.

mvscal wrote:

missjo wrote:White pepper & Black pepper have a totally different flavour

They're the same thing. White pepper is just a husked black peppercorn.

Black and white peppers are literally the berries that are only cooked minimally in two ways (under the heat of the sun and also in water). For black pepper, it is removed from the plant when it is not so ripe before subjecting it for cooking. This process will turn the skin of the peppercorn black. For white pepper, you’ll have to wait for it to ripen a bit before it is skinned (strip its hull) then later dried. This process leaves the seed of the peppercorn exposed. Thus, white pepper is just the seed of the peppercorn compared to black pepper which is the entire peppercorn. With regard to the difference in taste, this subject is rather highly opinionated. But many would say that the true taste of the pepper will come from its skin. They say that the peppercorn’s skin or hull has spicy chemicals that give it a richer and stronger taste. It is said to be more intense compared to the flavor of the seed inside.


*******

A black peppercorn is picked when still green and dried in the sun until it turns black. A white peppercorn ripens fully on the vine before it is picked. Black pepper has a slightly hotter flavor and aroma.

*******

White pepper has a slightly different flavour from black pepper due to the lack of certain compounds which are present in the outer fruit layer of the drupe but are not found in the seed.

It's not a night and day difference, but there is a difference in flavor.

Goober McTuber wrote:It's not a night and day difference, but there is a difference in flavor.

According to some people anyway. I don't necessarily subscribe to that opinion. And even if it were the case, who would be able to pick out this extraordinarily subtle difference of flavor in a melange of, onion powder, garlic powder, brown sugar, white pepper, black pepper, cayenne pepper, paprika, cumin, chili powder and wood smoke?

mvscal wrote:

Goober McTuber wrote:It's not a night and day difference, but there is a difference in flavor.

According to some people anyway. I don't necessarily subscribe to that opinion.

Of course not. You're a thick-headed contrarion.

Goober McTuber wrote:

mvscal wrote:

Goober McTuber wrote:It's not a night and day difference, but there is a difference in flavor.

According to some people anyway. I don't necessarily subscribe to that opinion.

Of course not. You're a thick-headed contrarion.

You forgot to add with a non discerning palate of a true culinary philistine :P

Goober McTuber wrote:

mvscal wrote:

Goober McTuber wrote:It's not a night and day difference, but there is a difference in flavor.

According to some people anyway. I don't necessarily subscribe to that opinion.

Of course not. You're a thick-headed contrarion.

Of course, you duck the issue. Chickenshit bitches are like that.

mvscal wrote:Of course, you duck the issue.

You have a valid point regarding being able to differentiate between the two when mixed with a dozen other spices. But they are not the same and that is the point I was making.