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3-2-1 RIBS! When do I add the smoke?

post #1 of 19
Thread Starter 

Hi everyone.  I have a million dollar question.  I have some ribs rubbed and in the fridge for a smoke tomorrow.  It's the first time for me and I've been looking quite a bit at the 3-2-1 method.  The question is, I am using an electric smoker, and thus put a pan of wood chips on the element to create the smoke.  Do I add smoke at a certain internal temp, or should I add it at a stage of the 3-2-1?  Any help would be mucho appreciated!  Thanks!

post #2 of 19

For the first three hours, TBS. Good luck and have fun!

post #3 of 19
Thread Starter 

Thanks JP61!  Should I smoke the whole three hours?  That seems like a lot, but I'm a newb. 

post #4 of 19

Get your smoker up to temp 225* and the TBS flowing before you put the ribs on and keep it going for the first stage, after that smoke won't be necessary. Just in case, if you don't like them real smokey you could cut back on the chips after the first 2 hours, or not.

post #5 of 19

 

Quote:
Originally Posted by MNmulisha View Post

Thanks JP61!  Should I smoke the whole three hours?  That seems like a lot, but I'm a newb. 

 

That's what I always do and never thought the ribs were too smoky. But make sure you have thin blue smoke coming out Not white. Try it at three hours and if it's too much for you and yours then you'll know and will adjust for next time. Good luck and make sure you know what the temp of your smoker is at all times and adjust if needed. 225°F is what you want.

post #6 of 19
Thread Starter 

Sorry guys, what's TBS?  And thanks for the help!

post #7 of 19
Thread Starter 

Thin Blue Smoke?

post #8 of 19

 

Quote:
Originally Posted by MNmulisha View Post

Sorry guys, what's TBS?  And thanks for the help!

 

I was trying to find a pic for you to see but not having any luck. Just seen it the other day on here somewhere. Anyways, you want the smoke coming out of your smoker thin and blue-ish looking, not thick and white.

post #9 of 19

Here you go...

 

 

TBS.jpg

post #10 of 19

Yea I saw it too but not sure where. Maybe this will help:

102_0472.JPG

post #11 of 19

Oh you found it, yea that's the one I was thinking of.

post #12 of 19
Thread Starter 
Thanks guys! I have the smoke flowing now. I tried to take a PC but the smoke is thin and in Nebraska, it's always windy so you can't even see it.
Do I need to be taking the internal temp during this first three or so hours? It's at 176.
post #13 of 19

 

Quote:
Originally Posted by MNmulisha View Post

Thanks guys! I have the smoke flowing now. I tried to take a PC but the smoke is thin and in Nebraska, it's always windy so you can't even see it.
Do I need to be taking the internal temp during this first three or so hours? It's at 176.

 

Whenever I do spare ribs or BB ribs I try to maintain the smoker temp between 225° and say 250° the highest the entire smoke. Don't need to worry about the IT of the ribs. You should look into getting a decent digital remote thermometer because the factory sensors on MES' are off on almost all of them.

post #14 of 19
Thread Starter 
Thanks JP61. I havea Redi Chek Remote thermometer, I just peaked and it was barely in the ribs do i'm sure it was way off. I pulled it out of the meat and just let it hang in the smoker so I can keep an eye on the smoker temp instead.
post #15 of 19

If you are doing 3-2-1 you do not need to check the IT of the ribs . The timing has been tested to give you great ribs cooked at 225-250

 

post #16 of 19
Thread Starter 

Thanks Scarbelly!  There's 27 minutes left on stage 2.  I am going to finish the ribs   I plan on finishing them on the charcoal grill.  I have some ABTs that need to go in the smoker.  I'll post pics of them too, later.  Thanks for the help!

 

Ribs on Foil.jpg

post #17 of 19
Some good looking ribs pass me a plate.
post #18 of 19

Looks-Great.gif

post #19 of 19
Thread Starter 
Sorry bud, they are now extinct.
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