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Ryezza

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  • An Epic Day of Ribs

    RyezzaRyezza
    On Superbowl Sunday I cooked ribs three ways: BBQ ribs on the Big Green Egg, honey mustard sous vide ribs using my Anova, and blackberry ribs in the Crock-Pot. It was one of the better meals that I’v…
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  • Re: Baby-Back Rib Temps with 2-2-1 (or really, 2-1-1)

    RyezzaRyezza
    Made a couple racks of ribs the other day (2-2-1, sauce made from the drippings) and thought about this post from a year ago on the first day that I took a crack at ribs. Figured I would share some p…
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  • Re: Bubbles over Vents?

    RyezzaRyezza
    @Toxarch sorry, didn't see your question until now. We replace most of the applesauce with the drippings/apple juice mixture in the drip pan.
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  • Re: Early Bird

    RyezzaRyezza
    Thanks for the suggestion! I ended up bringing the temp down under 200, pulling the bird at ~163, wrapping in aluminum foil + a towel + a beer cooler bag and let it rest for just over an hour, and th…
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  • Re: Bubbles over Vents?

    RyezzaRyezza
    Bubbles aside (I still have no clue how that's happening, and I'm interested in input if anyone else has experienced this!), I was pretty pleased with how this cook turned out...
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