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what is the 3-2-1 method

post #1 of 13
Thread Starter 

can anyone tell me what is  3-2-1 method

post #2 of 13

3 hrs unfoiled 2hrs foiled and then 1hr unfoiled. Havent used this method, someone correct me if I'm wrong

post #3 of 13

I put your header in the handy dandy search took up top and found enough reading to keep you busy for a day or two.

 

http://www.smokingmeatforums.com/search.php?search=what+is+the+3-2-1+method+ 

 

 

  Have a great day!!

 

  Craig

post #4 of 13

3-2-1 for spare ribs & 2-2-1 for bb ribs means. You smoke the ribs for 3 hours, wrap them in foil with some kind of juice ( most guys use either apple juice or beer ) put them back on the smoker for 2 hours, unwrap them & smoke unwrapped for 1 hour. Some guys put BBQ sauce on them the last half hour or so.

post #5 of 13
Quote:
Originally Posted by SmokinAl View Post

3-2-1 for spare ribs & 2-2-1 for bb ribs means. You smoke the ribs for 3 hours, wrap them in foil with some kind of juice ( most guys use either apple juice or beer ) put them back on the smoker for 2 hours, unwrap them & smoke unwrapped for 1 hour. Some guys put BBQ sauce on them the last half hour or so.

  

 

On the Apple Juice or beer, do you just use like a spray bottle for it?

 


 

 

post #6 of 13

Put 1/4 cup of whatever liquid you want to use in the foil w/ the ribs for the 2 hr part.

 

post #7 of 13

at what Temp should you try this at

post #8 of 13

  For ribs, 225-250 is a good place to start.

 

  Mike

post #9 of 13
It's a secret code for the illuminati.

Dangit, use the search button. lol
post #10 of 13
Quote:
Originally Posted by kryinggame View Post

It's a secret code for the illuminati.

Dangit, use the search button. lol

 

The search was done 2 1/2 years ago, see post #3.

post #11 of 13
I've done that before 311 3 hours unwrapped one hour wrapped and the last hour you put barbecue sauce on every 30 minutes apply a 30 minutes apply again 30 minutes done! They're amazing I usually just stay with the dry rub ... Usually!!,,, Merry Christmas and happy holidays everyone!!!!

Rolf
post #12 of 13
post #13 of 13
I have done plenty of baby backs using a modified 2-2-1 method. I put them on my Big Joe at 260 for 2 hours, then wrap them in foil with a 1/3 cup of Merlotor Pinot Noir for 1 hour, then unfoiled and back on the grill for sourcing and a 1/2 hour more and they are perfect!
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