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Tim's Rib
Cook Off
2
racks of ribs on the Primo 2000 and 4 racks on the Primo Kamado |
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Add your favorite rub, let sit 1-2 hrs and add a lite coat of
yellow mustard to both sides. Let sit 4-12 hrs.
I wanted to see if the 3-1-1 method was as good as the 1-1-1
method I used on the Primo 2000 ceramic cooker last week. The results
from a 3 hr cook were amazing. I will have 5 judges tonight to decide
if there is a difference.
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Primo Kamado:
3-1-1 method
Cooked indirect with a plate setter and drip pan at 275-300
deg for 3 hrs.
Then 1 hr with 3-4
sections wrapped in foil. Indirect at 300 deg.
Then 1 hr direct over the
coals while brushing on sauce every 15-20 min and flipping. The meat
temp goal is 200 deg but anything over 180 will make them pull clean.
These were 188. |
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Primo 2000
1-1-1 method
The Primo 2000 has 2 racks cut in half and at 350-360
deg dome temp for 1 hr.
The meat temp was 165 after the 1st hour.
Then wrap in foil and let cook at 325 deg for 1
hr
Then finish them at 325 deg for 1
hr and add sauce and flip every 20
min. Meat temp was 185.
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Results:
The judges ate all the ribs so none were awful. Both pulled clean
from the bone and the 3-1-1 ribs were a little better here. Large
chunks came off both though. I am afraid the judges leaned towards
the 2000 because there was a little less smoke. If you want a heavier
smoke taste, the charcoal is the way to go. I still want to try the
1-1-1 method on the charcoal cooker someday soon.
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