First time 3-2-1 method

copout27

Newbie

Original poster

Jul 9, 2014

8

10

• Aug 29, 2014

• #1

Been pretty good with pork butt. Took four times with brisket before it was good. My favorite, ribs took three times. The third time I tried the 3-2-1- method. Followed Jeff's instructions to the T. I have never, I said never had ribs so tender and so flavorful in my life. I may never order ribs out again! I don't usually take the time to comment on things I have tried from on-line but I will now. Thanks Jeff. Money well spent for the rub and sauce.

 

grillmonkey

Smoking Fanatic

Jun 15, 2014

850

80

Twin City, GA

• Aug 29, 2014

• #2

I'm still working on my ribs, but I'll get them there

.

 

dish

Smoke Blower

Feb 26, 2014

149

17

Madison, Wisconsin

• Aug 29, 2014

• #3

I'm still working on them also.  Fine line between tough to mush.  But like Grillmonkey I'll get them perfect eventually. 

20140308_184920.jpg

• dish
• Mar 9, 2014

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Aug 30, 2014

• #4

Hello and good morning, from East Texas and welcome to the forum. Lots of great information and real good people here.  

Gary S

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Aug 30, 2014

• #5

Hello and good morning, from East Texas and welcome to the forum. Lots of great information and real good people here.  

Gary S

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Aug 30, 2014

• #6

Sorry for the double post, not quite sure what happened ?  On the ribs, glad they turned out. What everyone has to realize, Smoking is a learning experience. Like anything you do,the more you do it the easier and better you get. Getting to know your smoker, weather condition, heat and smoke, all take time for you (everyone) to get figured out on how it effects your cook.  Good job  keep it up

Gary S

 

addertooth

Smoking Fanatic

Jul 1, 2014

541

72

Arizona, 15 miles from the Mexican border.

• Aug 30, 2014

• #7

The 3-2-1 method is a solid foundation for making ribs.  You will find everyone has a variation of it, depending on the kind of bite they want.  I had to learn the hard way about cook times vary by the cut.  With "extra meaty" cut of ribs, you may end up with what I call "competition ribs".  Many smokers like their ribs fall-off-the-bone.  For competition, many judges want a bit of tug, and clear teeth marks where it is chomped down on.  The extra meaty ribs require a bit more time (or temperature) to achieve a fall off the bone doneness.  Congratulations on your success.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Sep 1, 2014

• #8

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