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3-2-1- Method

post #1 of 7
Thread Starter 

I was reading a few postings regarding the 3-2-1 method. Everytime that I've done this method, the ribs comes out way to soggy and in my opinion, ruins the meat; thus, making a form of pulled pork.

 

If I want to soften the meat but not making it soggy, would I increase the 1 method to 2 hours. Generally when wrapping, I put about 1/4 cup of apple juice in the foil with the meat.

 

Thanks!

post #2 of 7

You could cut the middle 2 down to 1 or 1.5 and increase the last # by whatever you chop off the middle one - lots of guys do that. Make it your own 

post #3 of 7

I have cut mine down to about 80 mins. i sometimes add time the smoke so that i can see pull back. I also mop, it all depends on how the rib is cooking.

post #4 of 7

You can also reduce the amount of liquid you include when you foil. I usually just rub ribs down with some BBQ sauce before foiling and do not add any additional liquid. Just another way....

post #5 of 7

I have found that they rarely adhere to the 3-2-1 rules. They're ribs. They will cook at different rates like any other piece of meat. Sometimes you might get some nice thick meaty ones and sometimes they might be from an anorexic cow like the ones they serve at Chili's. So it will vary. I had one rack that wasn't done enough and another that fell apart. Both cooked the same way.

post #6 of 7

I always add to the first number, because I like to do the last 1/2 hour on a grill to get a good crust on the ribs. So I do 4-1.5-.5.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

I always add to the first number, because I like to do the last 1/2 hour on a grill to get a good crust on the ribs. So I do 4-1.5-.5.


SmokinAl, your advice hasn't failed me yet; therefore, I'll try this method over the weekend as I watch my beloved New York Giants demolish the SF 49er's,

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