Bizutch
Member
New user. Horrible cook.
I bought a Patio Legend upon advise from a friend because I am absent minded and burn or undercook everything on our gas grill. So far, it's been incredible. Wife and daughters are not big flesh eaters. They only eat chicken, fish and turkey. No "cute" animals - pork, beef, deer, elk, etc. But I've not failed a single meal yet. Chicken, thighs, breasts, salmon, chicken legs.
Followed all the recipes, temps, cook times, prep and settings from the Recteq guys & recipes. Even reverse seared a ribeye for the first time ever on the sear plates and aced it!!!
But my last assignment is 3-2-1 ribs & they overcooked or something. I did the basics of removing the membrane from the Smithfield St. Louis Ribs pre-cut ribs.
Then I did the mustard prep, followed Jody's direction on seasoning, cooked them meat side up exposed for 3 hours (Patio Legend), wrapped meat side down with butter, brown sugar & apple juice for 2 hours. Removed, back on the grates meat side up for 1 hr, saucing at 30 minutes.
Color and shrinkage all looked perfect. Taste of all the seasoning and bark amazing. But the ribs were two distinctly separate tissues...fat/gristle or overcooked meat on the bone.
I went back, watched his quick YouTube video and everything was cooked at 250 degrees. Most all the other 3-2-1 videos I looked into afterwards were cooking at 225. Some even did 180 for the first 3 hrs before going up to 225 for the last 3.
I've NEVER cooked ribs before. I've never slowed cooked much of anything honestly. Hell...I'm 51. I'm basic. The Patio Legend, the app, the probes, the controls, the temp recommendations have really idiot proofed meat for me.
But I've talked to my buddy about it and a few others and none of them think I did anything wrong. But the ribs sucked. Dry, overcooked meat and distinctly separate, gristly fat.
I bought a Patio Legend upon advise from a friend because I am absent minded and burn or undercook everything on our gas grill. So far, it's been incredible. Wife and daughters are not big flesh eaters. They only eat chicken, fish and turkey. No "cute" animals - pork, beef, deer, elk, etc. But I've not failed a single meal yet. Chicken, thighs, breasts, salmon, chicken legs.
Followed all the recipes, temps, cook times, prep and settings from the Recteq guys & recipes. Even reverse seared a ribeye for the first time ever on the sear plates and aced it!!!
But my last assignment is 3-2-1 ribs & they overcooked or something. I did the basics of removing the membrane from the Smithfield St. Louis Ribs pre-cut ribs.
Then I did the mustard prep, followed Jody's direction on seasoning, cooked them meat side up exposed for 3 hours (Patio Legend), wrapped meat side down with butter, brown sugar & apple juice for 2 hours. Removed, back on the grates meat side up for 1 hr, saucing at 30 minutes.
Color and shrinkage all looked perfect. Taste of all the seasoning and bark amazing. But the ribs were two distinctly separate tissues...fat/gristle or overcooked meat on the bone.
I went back, watched his quick YouTube video and everything was cooked at 250 degrees. Most all the other 3-2-1 videos I looked into afterwards were cooking at 225. Some even did 180 for the first 3 hrs before going up to 225 for the last 3.
I've NEVER cooked ribs before. I've never slowed cooked much of anything honestly. Hell...I'm 51. I'm basic. The Patio Legend, the app, the probes, the controls, the temp recommendations have really idiot proofed meat for me.
But I've talked to my buddy about it and a few others and none of them think I did anything wrong. But the ribs sucked. Dry, overcooked meat and distinctly separate, gristly fat.