Baby back 2-2-1

Discussion in 'Pork' started by propjob, May 31, 2016.

  1. Is 250F high enough to alter cook times for the 2-2-1 method? Seems that's the (indicated) temp to get decent smoke with the new iron skillet.
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    That will work fine on BBBs, especially if using a stronger wood like Hickory.  I see you are in GA.  If using a lighter wood like Peach, you can adjust the times to say 2.5-1.5-1 if you like a little stronger peach wood flavor.   
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Personally I like 3 hours of smoke, 1 hour in foil & a few minutes on a hot grill to finish them up.

    Al
     
  4. Hey SmokinAl I like the 3-1 idea, if you don't mind I would like to try it with my first cook this weekend. What wood should I use?
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I use hickory, oak & pecan. Only because they are all over the place down here.

    Any one of those or a combo of them will give you a great smoke flavor.

    If your looking for a light smoke then any of the fruit woods will work. 

    Apple, peach, any citrus wood, etc.

    Check out "Perfect ribs" in my signature line, maybe you can use some ideas from there.

    Good luck,

    Al
     
    Last edited: Jun 1, 2016
  6. Thank you Al for your help. I have plenty of oak and pecan.
     
  7. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    I just did bb ribs using the 321 method. In the foil I added apple juice. Best ribs I ever made. Tender as all heck. I did with just hickory .
     
  8. Thank you lovethemeats I'm doing 2 racks I'll try one one doing the 321 method and one 3-1 method. There is know doubt this forum is going to make me a good smoker cook.
     
  9. I did BBs this past weekend. I went with a modified 2.5-1-1 @225 degrees. I was surprised how tender they came out, still a little tug which I like but not too tough. First part on the smoke, second section in foil with parkay butter/brown sugar/honey/a splash of apple juice. All that goodness just steams and absorbs in and then the last hour I put a little sauce on to caramelize. Hickory/Pecan blend, every time I switch up the combo a bit but Hickory is always the base.

    I've learned a ton so far, SmokinAl is the godfather on here : )
     
  10. Yes Al does have great ideas. I'm going to try his method. I'll be doing my cook on Saturday.
     
  11. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Please share the pics with us fine folks. They are always greatly appreciated.
     
  12. Here they are my first ribs.
     
    mike5051 likes this.
  13. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Look really good to me. Make my mouth water.
    So how did it go for you?
    Flavor profile there? Good job on the ribs. Sure look good
     
  14. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Good looking ribs!  [​IMG]

    Mike
     
  15. Thank you Mike and Lovethemeats! Yes the flavor was there the smoke taste was on. The family loved them.
     
  16. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Looks like we be seeing more in the future. Glad they turned out for you.
     

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