Question about 3-2-1 method for ribs.

illinoishokie

Fire Starter

Original poster

Nov 2, 2012

42

11

Galesburg, IL

• Dec 18, 2012

• #1

Specifically about the "2."

I can't seem to find hoe much apple juice I'm supposed to use before wrapping in foil.

Are we talking a spritz like applying a mop or a healthy pour of an ounce or two?

Thanks in advance!

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Dec 18, 2012

• #2

A few ounces will work and you can use any liquid that sounds good to you!

 

va_connoisseur

Smoking Fanatic

Dec 13, 2007

338

13

DC Metro - Northern Virginia

• Dec 20, 2012

• #3

A few ounces of hydration should do the trick. I have used apple, orange, pineapple juice. As well as brandy. Even used water with some of my rub folded in. The main idea is to impart moisture into the meat.

 

smokeman561

Newbie

Dec 12, 2012

17

10

Palm Beach County, FL

• Dec 20, 2012

• #4

I'm not an expert but I really think its just a preference. I mean obviously you wouldn't want to submerge your meat in juice. You're just looking for enough to add a little flavor and create the steaming effect when its wrapped in the foil. I put roughly about 2/3-3/4 of a cup of juice along with a little brown sugar and honey. Place ribs in the foil meat side down in the juice, wrap em up, and then on you go. Good luck and post some pics when you are threw! Happy Smoking!

 

Last edited: Dec 20, 2012

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Dec 20, 2012

• #5

i used a 16oz bottle of apple juice for 3 racks of ribs last week...just for reference but as everyone else said you dont need to much and it's a personal preference.  Also try experimenting with other liquids...apple juice, bourbon, beer, soda, etc....

 

harleysmoker

Smoking Fanatic

Dec 8, 2011

378

12

Naples, FL

• Dec 20, 2012

• #6

When I add Apple juice I put in a 1/4 cup. I also have used White Grape juice.  Here lately I don't add any juice at all, just squirt some honey, add some brown sugar and some butter. The last 2 times I have done it this way and think they are great. Here is a link.

http://www.smokingmeatforums.com/t/132572/more-baby-backs#post_902304
 

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Dec 20, 2012

• #7

I add parkay, agave nectar, brown sugar, and tiger sauce (Smokin Triger ribs).