Many Thanks For 321

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Dec 8, 2012

• #1

I am a newbie and had tried smoking ribs with limited success. I read about the 3 2 1 method on this forum. My wife doesn't like heavy smoke so I smoked the ribs for 2 hours and then continued without smoke in my Bradley smoker for another hour, wrapped with foil and apple juice for 2 hours and the last hour with sauce brushed on witn 30 and 15 minutes left of the last hour. It was excellent.

I have no idea who came up with this method but would like to thank this forum for introducing me to it. Again, many thanks.

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

665

N. Central Idaho

• Dec 11, 2012

• #2

Disco, glad to hear they came out well, but you know what they say

LOL we like pics

 

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Thread starter

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Dec 11, 2012

• #3

I am humbly chastened. Pictures next time.

 

smokedreb

Smoke Blower

Aug 2, 2012

104

11

Great Falls, MT

• Dec 12, 2012

• #4

congrats on a method that works for you, and more importantly having the wife like your BBQ is a necessity to a successful pitmaster

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Dec 12, 2012

• #5

Now you may like to take the Ribs to the next level. Try this Recipe...JJ

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Thread starter

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Dec 12, 2012

• #6

Thanks, I will definitely give it a try but it might be with pulled pork for my next effort. I read a great guide on the forum, http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke  by Meowey. I can hardly wait to give it a try. Now I have a decision though. Your method for the foil liquid is great but the sauce from SoFlaQuers he recommend also sounds great. I guess I'll just have to try both.

I have to admit I feel like a kid in a candy shop with all the ideas from this forum. Being retired gives me more time but I can tell I will be experimenting for years.

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Dec 12, 2012

• #7

Guess I will give you something else to think about. The Foiling Juice is Sweet and works well if Pulled Pork if that is what you like. This is my Tangy Carolina Finishing Sauce and you might like this as well. It is a lot more flavorful than some out there that are just a lot of Vinegar...JJ

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

 

disco

Epic Pitmaster

Original poster

OTBS Member

SMF Premier Member

Thread starter

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Dec 12, 2012

• #8

Thanks. As I said, a kid in a candy shop. I'll give it a try.