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Everything posted by Ruben

  1. Yes. Several folks have commented on that. Thanks.
  2. Have not thought of that. Thanks.
  3. Sounds good. Thank you for the comments. I will try another batch this weekend without adding sugar to the rub and I will also leave the sugar out once I foil the ribs. Thanks again!
  4. Should I just stick to butter and some apple juice, or butter and some honey maybe?
  5. The foil packs still had juice in them. The juice was a golden color and yes, if you pulled some clean meat away from the chard areas, the ribs were very good.
  6. I wanted to see if I could get some help with cooking pork ribs with the 3-2-1 method. Although I have done this in the past with great results, this past weekend I tried cooking two racks and when I got them out of the foil the ribs were shinny black and chard. I seasoned my ribs overnight with my usual dry rub and raw sugar. After the first 3 hours on the Joe @ 225 deg. I placed them in double foil with butter, brown sugar, honey, and a little grape juice. After leaving them on the Joe for 2 hours completely sealed @ 225 deg., when I got them out they were black. Any ideas or suggestions on how to prevent this? As I said, I have tried this same method before and the ribs have come out perfectly. Not sure what caused them to get black this time since the temp never got above 225-230 deg. during the entire process. Any suggestions would be greatly appreciated. Thanks, Ruben.
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