First time 3-2-1 method

Discussion in 'Roll Call' started by copout27, Aug 29, 2014.

  1. copout27

    copout27 Newbie

    Been pretty good with pork butt. Took four times with brisket before it was good. My favorite, ribs took three times. The third time I tried the 3-2-1- method. Followed Jeff's instructions to the T. I have never, I said never had ribs so tender and so flavorful in my life. I may never order ribs out again! I don't usually take the time to comment on things I have tried from on-line but I will now. Thanks Jeff. Money well spent for the rub and sauce.
  2. grillmonkey

    grillmonkey Smoking Fanatic

    I'm still working on my ribs, but I'll get them there[​IMG].
  3. dish

    dish Meat Mopper Group Lead

    I'm still working on them also.  Fine line between tough to mush.  But like Grillmonkey I'll get them perfect eventually. 
  4. Hello and good morning, from East Texas and welcome to the forum. Lots of great information and real good people here.  

    Gary S
  5. Hello and good morning, from East Texas and welcome to the forum. Lots of great information and real good people here.  

    Gary S
  6. Sorry for the double post, not quite sure what happened ?  On the ribs, glad they turned out. What everyone has to realize, Smoking is a learning experience. Like anything you do,the more you do it the easier and better you get. Getting to know your smoker, weather condition, heat and smoke, all take time for you (everyone) to get figured out on how it effects your cook.  Good job  keep it up

    Gary S
  7. The 3-2-1 method is a solid foundation for making ribs.  You will find everyone has a variation of it, depending on the kind of bite they want.  I had to learn the hard way about cook times vary by the cut.  With "extra meaty" cut of ribs, you may end up with what I call "competition ribs".  Many smokers like their ribs fall-off-the-bone.  For competition, many judges want a bit of tug, and clear teeth marks where it is chomped down on.  The extra meaty ribs require a bit more time (or temperature) to achieve a fall off the bone doneness.  Congratulations on your success.
  8. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.

Share This Page