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3-2-1 Question

post #1 of 17
Thread Starter 

I'm getting ready to smoke some spare ribs in an hour or so on my MES 40. After the first 3 hours of smoking, can the ribs be put in aluminum pans and covered for the next two hours in the smoker instead of wrapping each rack individually?

post #2 of 17

Some do use this method.  I have never tried it, I like to individually wrap, but I don't see any reason it won't work.  The only downside would be if your cooking several racks, some might not be sitting in the juices and flavor enhancers, other than that go for it.

post #3 of 17

Yes ... its how I do it..

post #4 of 17

Yes, it will work, but as Bruno pointed out you may be sacrificing contact with the liquids that help with tenderization.

 

Works great though!  Here is an idea...do 2 racks that way and one wrapping individually and see which ones you like best!

 

I always double wrap in foil and the ribs normally turn out perfect.  I shorten the time that they are in the foil because I like a little pull to my ribs, I don't want the meat falling off the bone.

 

Bill

post #5 of 17

Put enough liquid in the pan and you will be just fine..

 

It's called braising...http://reluctantgourmet.com/cooking-techniques/braising/item/39-how-to-braise

 

  Craig

post #6 of 17
Thread Starter 

Thanks for this info. I tried to reply sooner but my computer was acting up. I'm going to read up on what to put in the aluminum pan now for the 2 hours.
 

post #7 of 17
Thread Starter 
Quote:
Originally Posted by fpnmf View Post

Put enough liquid in the pan and you will be just fine..

 

It's called braising...http://reluctantgourmet.com/cooking-techniques/braising/item/39-how-to-braise

 

  Craig


In the aluminum tray, should I fill it up with apple juice/liquids as much as half way? Seems like a lot, but I've never tried this.

post #8 of 17

I usually put some onion, spices and old bay etc in there with a cup or two of apple juice..not a lot..

 

           Craig

post #9 of 17
Thread Starter 
Quote:
Originally Posted by fpnmf View Post

I usually put some onion, spices and old bay etc in there with a cup or two of apple juice..not a lot..

 

           Craig


What is Old Bay?

post #10 of 17
Quote:
Originally Posted by fpnmf View Post

Yes ... its how I do it..

 

Same-Same Me!!!

 

The pan won't get a hole tore in it & leak juices all over your smoker, like the foil will !!!

 

Also I wouldn't worry about the foiling juice being full enough to cover the meats. I sometimes even put a wire rack in the pan, under the meat, to keep it out of the juice.

 

Bear

post #11 of 17

images?q=tbn:ANd9GcQBtqtBlq590nMkc5mlTelHfm8xcUv7-USX45dtYmYIAvGJhYDv

 

images?q=tbn:ANd9GcQ5gaoxr2M9N15jEb9gHq_Md5myLm4J3TwCEiclx0LVsfFlyP0FzA

images?q=tbn:ANd9GcQr9IkmBFhNH4z_9kKCic7tUYzdmxeM3ScDPY-J73ktfQCJ8_udNg

post #12 of 17
Thread Starter 

Old Bay is a new one for me!
 

post #13 of 17
Quote:
Originally Posted by johnnie2130 View Post

Old Bay is a new one for me!
 

Yikes!!!!!!

 

Its kinda like...

 

images?q=tbn:ANd9GcSqHB0zOpbUcQNOQaum8C-XV1Ej6r293hNBb1-aXC4bmLeO7u1dCg

 

 

images?q=tbn:ANd9GcTYLouHYEE_xfFW3UYJaPtuHi8J-pzkITKKBQA7Og9MwHCLLIvDRA

post #14 of 17
Thread Starter 

I've heard of the Slap Ya Mama products! The ribs turned out really good. We ended up cooking them longer than I'm used to, but I didn't think they were ready after 6 hours of 230 degrees. Not much pullback and the outer "texture" didn't look finished. After about 45 more minutes they looked ready. They turned out really good. Tender with a little pull. These had more meat than most we've done. I'm wondering if that could have caused them to need cooking longer. Thanks for all the tips. The aluminum pans worked out really well!
 

post #15 of 17
Quote:
Originally Posted by johnnie2130 View Post

I've heard of the Slap Ya Mama products! The ribs turned out really good. We ended up cooking them longer than I'm used to, but I didn't think they were ready after 6 hours of 230 degrees. Not much pullback and the outer "texture" didn't look finished. After about 45 more minutes they looked ready. They turned out really good. Tender with a little pull. These had more meat than most we've done. I'm wondering if that could have caused them to need cooking longer. Thanks for all the tips. The aluminum pans worked out really well!
 

 

 

Absolutely----Just like a rack of Pork Spares untrimmed takes longer than a St Louis trimmed rack.

 

 

Bear

post #16 of 17
Quote:

What is Old Bay?

I Can't believe you live down there and never heard of it? I use it in most my crab boils and crab and fish cakes. Try it you'll like it. I guess different parts of the country have their own thing.

post #17 of 17
I tried the 3-2-1 with spares and when I took them out of the foil after 2 hours they were so mushy and falling off the bone I couldn't even put them back on the smoker for the last hour to firm up. Next time I'll check them after an hour in foil. I smoked 4 racks of St. Louis cut on the top 2 racks of a MES 40, is it possible there was too much steam which caused them to get mushy before they went into the foil? I always had the vent half or wide open the whole time. I'm going to try the middle racks and wide open vent next time. I like my ribs with a little tug.
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