or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First batch of ribs with the 3-2-1
New Posts  All Forums:Forum Nav:

First batch of ribs with the 3-2-1

post #1 of 8
Thread Starter 
I decided to try this 3-2-1 method today, looking forward to how the ribs turn out. I am 36 minutes from step 2....my mouth is watering just from the smell of the smoke. I'm going to put WV Apple cider in as my liquid, the anticipation is killing me. The hardest part of smoking is the anticipation...sausage.gif
post #2 of 8

I do not have access to WV apple cider, but always use apple or orange as my foiling juice.

post #3 of 8
Thread Starter 
I forgot to take a pic, grrrr. Anyway, the cooker crept up in temp and the ribs were a little to done. The bones were falling out, and I need some firmness but in the ribs but I think the ribs while wrapped over cooked a little....oh well, that's how you perfect the process. There were no complaints from the eaters, but I knew better....
post #4 of 8

Well, it was a first try.

 

The 3-2-1 is just a guide.

 

Many of us tinker and modify it until we get the perfect rib.

 

Difficult, because you might like it one way.  Your family might like it another?

 

Just a starting point.  Now you get the fun and satisfaction of perfecting it to your taste!

 

Good luck and good smoking.

post #5 of 8

3-2-1 is made for a low 225ish temp.   I don't even fuss with foiling anymore myself     Good tasty ribs is what matters though!

post #6 of 8

worthless.gif

post #7 of 8

                                                                                          worthless.gif 

 

 

 

 

.

 

   This is what we want . . .  have fun and . . .

post #8 of 8

Same thing happened to me - the bones fell out. The flavor was awesome so I'm not complaining. On a side note I used my WSM and it was still holding 210 18 hours later.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First batch of ribs with the 3-2-1