or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First ribs today..doing research have a 3-2-1 question. Q-VIEW ADDED!
New Posts  All Forums:Forum Nav:

First ribs today..doing research have a 3-2-1 question. Q-VIEW ADDED! - Page 2

post #21 of 29

The 3 - 2 - 1 method is very easy to do.  What I do is marinate my ribs, I do a 24 to 36 marinade,  then rinse them off, dry them off, apply my glue for the Rub, which is Honey, then my Rub, which varies from time to time.  I then wrap the rubbed ribs in Plastic wrap and into the fridge they go overnight.  The next day I remove the plastic wrap, apply more Rub, then let rest while I get my smoker setup and warmed up, this process takes me about 30 to 40 minutes.

 

When I foil them, I add some of my Spritz I have in my spray bottle, in that is 70 to 80% Apple Juice, 15% Rum and 5% Apple Cider Vinegar and a couple shakes of Tabasco sauce.  The last hour, I put them in the 225 degree smoker, no smoke, about 20 minutes before the are done I add sauce, if I want to.

These ribs I make, are better than anything you find at competition rib cooks even.

 

 

Notice I gave you no marinades or tastes, that is because you have find your own, what I like may and probably you will not like.  Thousands of marinade recipes out there, find one you like.

 

battery-062.gif                    th_wsmsmile0ly.gif                canadian-flag-15.gif

post #22 of 29
Quote:
Originally Posted by NewbSmoke View Post
 

 

So you cook for 5 hours on the smoker then only 10 or so on the grill?  I was under the impression if you are using 3-2-1 in order to satisfy the last hour you would want to do the whole last hour on the grill.  When I move it to the grill I was thinking to basically do like Chef Jimmy said and use indirect heat rather then direct to keep them from charring.  Any thoughts on this?

 

 Not if the smoker was at 225 and the hot grill was 400 to 600º. Unless you want them burnt.  I would not have room on my grill to do as Jimmy states, but charring them up some, is basically adding bark. Many perceive 3-2-1 as being over done, mine get more of a 3- 2- .5 or even less if going on a hot grill.

post #23 of 29
Thread Starter 

Going for round 2 tomorrow.  Made my own sauce and rub from a recipe another member sent me.  Ill be sure to add pictures when Im done.  Thanks all.

post #24 of 29
Quote:
Originally Posted by NewbSmoke View Post
 

Going for round 2 tomorrow.  Made my own sauce and rub from a recipe another member sent me.  Ill be sure to add pictures when Im done.  Thanks all.

I would not mention the other members name till you're sure he knows what he is doing. The guy might be a...a29.gif ...JJ

post #25 of 29
Quote:
Originally Posted by Flash View Post
 

 

 Not if the smoker was at 225 and the hot grill was 400 to 600º. Unless you want them burnt.  I would not have room on my grill to do as Jimmy states, but charring them up some, is basically adding bark. Many perceive 3-2-1 as being over done, mine get more of a 3- 2- .5 or even less if going on a hot grill.

 

I find that the last hour is optional depending on the heat of the smoker and the thickness of the ribs. Like Flash the last hour is often reduced to 30 minutes - sometimes even less.

post #26 of 29
Thread Starter 

Ok so my ribs today came out way better then last time; which is saying alot cause I loved them last time as well.  I bought a wireless thermometer and was having low temp issues for the first 45 minutes or so.  I realized this was due to poor probe placement and temperature was actually high.  Due to this I ended up doing a 3.25-1.5-1.  I applied sauce every 20 minutes the last hour.  The ribs ended up having a wonderful bark to them and a great bite.  The only thing I can attribute this to was shortening the foil time.  I think from now on I will keep 1.5 or less foil time.  Next time I am going to change wood as so for Ive only use hickory.  I have a bag of apple and mesquite Im dying to try.  Thanks Chef Jimmy for the recipes they were fantastic and me and my wife both loved it!!!!  Sorry for the nasty looking grease in the photo LOL its from the butter in my wifes green beans.

post #27 of 29

They look GREAT! In fact I am going to give that timing a shot. Nice Bark and Color. Did the Jalapeno come through the way you wanted? If there are any other tweaks needed, hit me up...JJ

post #28 of 29
Thread Starter 
Chef Jimmy. Both the rub and sauce were excellent. The only thing I wanna change is kicking up the heat next time. I only tried the jalepeno rub recipe. I'm guessing the other one with the cayenne and ancho chile powder will probably be much more spicy. As I said me and my wife thought they were excellent. Also as you suggested doing the sauce every 20 minutes at the end got it nice and Carmelized like. Let me know how your ribs come out doing that timing.
post #29 of 29

I will. The Ancho has very little heat but that amount of rub with 1TBS each Chipotle, Cayenne and fresh ground Black Pepper, should be plenty hot. Of course you can always add more of any of them...JJ

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First ribs today..doing research have a 3-2-1 question. Q-VIEW ADDED!