or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Pellet Smokers  › A-Maze-N Smokers › 3-2-1 method with AMNPS
New Posts  All Forums:Forum Nav:

3-2-1 method with AMNPS

post #1 of 19
Thread Starter 
I've read on here with the 3-2-1 method that you're only supposed to use smoke for the first 3 hours. Does this apply with the AMNPS? I'm brand new to smoking and just ordered an AMNPS. I plan on trying to smoke some ribs this weekend. I have a Bluetooth MES 40 smoker if that matters. I just don't know how many pellets I should use or when to put the AMNPS in the smoker or if it runs the entire time I'm smoking. I'm still waiting for the AMNPS to get here so I don't know if there is an instruction book that would answer that but thanks for any help/insight you guys can give me!
post #2 of 19

There is no need to use smoke while in foil. Thats usually the 2 in 3-2-1. 

post #3 of 19
I'm no expert but I've read from several sources (none of which I can cite off the top of my head) that meat absorbs smoke and flavor for a limited period of time. Something like the first 3 hours of lo-n-slo (200 to 230 degrees). After that the meat has been transformed so that it does not absorb more smoke.

If that's true, then you only need your AMAZN pellets for about 3 hours. How many pellets is that? I don't know. I always load the tray and let it smoke as long as it will with the chip replacement gizmo pulled out a couple of inches. As you can see in my signature, I also have an MES and the AMAZN tray. I recently purchased the smoking tube but have not yet tried it.

One other thing since you said you are new to this thing of ours, do not expect to get a smoke ring with the MES. For reasons I don't remember, electric smokers don't give you a ring; so don't be disappointed if you don't get one. It doesn't affect the taste one bit IMO.

Hope this helps you. If you have more questions keep posting and I'm sure you will get great advice from others here (mine might sound a bit flaky, but that's what this old man can remember) beercheer.gif
post #4 of 19

You don't need to smoke while in foil.

 

Meat will keep taking on smoke flavor throughout the cooking time it just gets less as the surface of the meat cooks.

 

As for the quantity of pellets, I would fill two rows then when you are done you can use a spoon to pull the embers away from the unburnt pellets and save those pellets. 

post #5 of 19

Or you could just cook them without foil for 5-6 hours at 225 along with your AMPS and let it run out.  Should get good smoke flavor that way.  I stopped foiling long ago - climb wasn't worth the view for me.  Still plenty juicy and no worries about overcooking in the foil any more.  Your call. . . . . I like the KISS method.

post #6 of 19
Thread Starter 
Thanks for the insight guys! I'll smoke them doing the 3-2-1 method but take the AMNPS out after the first 3 hours. Does the same rules apply to Boston Butts? I know they take 10-12 hours to cook and some people wrap them as well but I'm not sure exactly how long they need to cook for until they get wrapped and if I should take the AMNPS out halfway through or continue to let it smoke the entire time. I also read that butts should rest for about an hour in a cooler wrapped in towels after you smoke them before you pull them. Does the same concept apply to ribs before you cut them or is it better to cut the ribs shortly after they are done in the smoker? Finally, what should the temperature of the ribs and pork be when you take them off the smoker? Thanks again for all the help- it's greatly appreciated!
post #7 of 19
Quote:
Originally Posted by VFL57 View Post

Thanks for the insight guys! I'll smoke them doing the 3-2-1 method but take the AMNPS out after the first 3 hours. As a Long Time AMNPS user, I can tell you that with the tray and loader out 1-2", one row of Pellets from the front through the first turn will give about 3 hours of smoke. The pic below is my 6-7 hour set up. Does the same rules apply to Boston Butts? NO. Boston Butts have all the Spices and all the Smoke flavor on the outside of the meat, the Bark. When pulled the bark is mixed in to flavor the rest of the meat so you want much more smoke on Butts that is needed on Ribs I know they take 10-12 hours to cook and some people wrap them as well but I'm not sure exactly how long they need to cook for until they get wrapped and if I should take the AMNPS out halfway through or continue to let it smoke the entire time. Butts are very forgiving but should be cooked to Temp with Time as a guideline only. Smoking at 225-250°F, you can pretty much count on 2 hours per Pound of meat to get to a pulling Internal Temp (IT) of 205°F, this includes the Stall. I always add 2 hours additional time in case I get a stubborn Butt, something unforseen happens or just to cover my butt, time wise. You can expect a Stall, temp stops rising for an hour or 2, at an IT around 150-160°F. Foiling will help reduce this time a bit, but you will sacrifice some some flavor and soften the Bark. I Foil Ribs but let Butts go start to finish with Smoke. I also read that butts should rest for about an hour in a cooler wrapped in towels after you smoke them before you pull them. If you smoke to an IT of 205°F and a Therm Probe slides in with no resistance and/or the Bone pulls with ease...20-30 minutes on the counter too cool enough to handle is plenty of rest. However, if you are done early and the rest of the meal or guests are not, then you can Rest, wrapped in Foil and Towels in a cooler as needed or for several hours. Sometimes a Butt will get to 205 but still not Probe well or release the Bone. An hour or two in a cooler will fix this. Some guys always rest an hour or so but if done to the point desribed above, it is not necessary.Does the same concept apply to ribs before you cut them or is it better to cut the ribs shortly after they are done in the smoker? Ribs smoked following the 3-2-1 method are almost always very tender if not falling off the bone. As soon as you can handle them, Cut and Serve. Finally, what should the temperature of the ribs and pork be when you take them off the smoker? Smoking Ribs to Temp really only matters if Smoked straight through No Foiling. The IT of the Ribs will depend in what you like from Steak like Bite Through, around 195° to Falling Off the Bone at around 205°F Thanks again for all the help- it's greatly appreciated! Below the pic is some info and Recipes that may help, Good Luck...JJ

DSCN0069.JPG

 

If you have not already, Read This... http://www.smokingmeatforums.com/t/232596/any-issues-with-your-mes-40-bt-amps-cast-your-vote#post_1450097

 

Smoked Ribs as easy as 3-2-1

 

A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

 

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

Tangy Pulled Pork Finishing Sauce

 

This is more of an Eastern North Carolina style Finishing Sauce...

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

 

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

 

Mild Bubba Q Rub (All Purpose)

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

 
post #8 of 19

Wow @Chef JimmyJ I hope you were able to copy and paste all that info. It would have taken me forever to type that. That is some great info. 

post #9 of 19

I budget 3 hours / row.  Todd claims 12 but I've never got it to burn that long. 

 

For 3-2-1, you only need smoke for 3 hours, so I just use one high stacked row (and budget about 1 inch for the initial lighting/burning).

 

For butts, some people foil at 165F, about 6 hours in, so you can use two heaped/stacked rows.  I dont foil, but I dont believe the meat takes on much more smoke after the stall, so I fill my AMPS just like the pic above for pork butts.

 

You'll get the hang of it.  The AMPS is genius. 

post #10 of 19
Quote:
I budget 3 hours / row. Todd claims 12 but I've never got it to burn that long.

My figures agree with Mummel's
post #11 of 19
Thread Starter 
Thank you so much for the insight!!!!!
post #12 of 19
Thread Starter 
I finally got a chance to use my smokers. It was a really long day because I had to preseason them first and then decided to try them out. I did spare ribs in one and chicken legs/wings in the other. They both took a lot longer than I had anticipated. I had read that the chicken should only take about an hour and it took over 2 hours and I did the 3-2-1 method with the ribs but after the last hour was done the ribs still weren't to temperature or tender. I actually cooked them an extra 2 hours and they barely were up to temperature at that point but I took them off anyway because it was already past 9:00pm and I was exhausted and still had a lot to do. The Mavericks 733 are great but definately have a small learning curve. The AMNPS was amazing. The only problem I ran into was in both smokers once the pellets reached the first bend they stopped smoking and I had to relight them. The chicken came out absolutely amazing. The ribs tasted good but I really needed them to cook longer because they were nowhere near fall off the bone tender. In fact one of them was really chewy still. I can't for the life of me figure out why though because I did everything I should have and I even cooked them an extra 2 hours longer than I was supposed to because they weren't at temperature. As far as cleaning the MES goes does anyone have suggestions for how to quickly clean the window? I got it clean but it took forever. Also, do you guys foil the top of your heat element? I had a lot drip onto it and I couldn't really get it cleaned. The AMNPS also says not to let anything drip onto it. How do you guys do that since you can't foil the racks and the AMNPS sits under the bottom rack? Thanks for all of your help and suggestions!
post #13 of 19
First, congratsulations on your first smoke!

The time it takes to cook is directly proportional to the cooking temp. 21/2 hours sounds about right if you were smoking in the 225-235 range. Bump that up 100* and it may only take an hour. Low and slow as well as hot and fast both have their followers, and you see instructions for both types on this forum, so just keep that in mind. Same for ribs.

The 3-2-1 rib plan has always worked great for me at 225-240*. What temp were you running? And that brings us to another point, what you set your MES at, and that the temp actually is at the grate. This is the mes's weak point, imo. Most of us find the second great to be the sweat stop fot even temps. ALWAYS PLACE YOUR MAVERICS BBQ PROBE ON THE RACK YOU ARE COOKING ON. Also be aware that the far left side will be cooler than the far right side. I usually hang mine from the bottom of the first great in the center, unless what I'm cooking is real tall and that location puts the probe to close to the cold meat. Always go by your maverick's reading and adjust the MES setting accordingly. If you are set at 225* and the mav only says 215*, turn the cooking temp up to 235*. This will take some watching at first, but once you learn your smoker, you know where to set it.

And yes, I foil the top if the heating element shield. I also foil the water pan. It catches most of the drippings and protects the AMNPS.

post #14 of 19
Simple Green does a great job cleaning the grates and the window on my MES. When the door gets to the stage of sticky that I can't tolerate, I'll spray it down with SG and use a soaked towel to wipe it down. I don't bother to try to clean the insides otherwise.

I take it that this is your first outing with the MES, right? If so, you should search for threads on MES mods. I think DaveOmak has done a few as have others.

One of the most effective and cheapest mods I made was to buy a 3" flue pipe elbow for the exhaust vent. Not sure why it helped so much but I think it has to do with air movement over the flat exhaust vs 'bending' the air flow. The improvement was more stable temps. Another mod I made was to pick up a piece of sheet aluminum at Lowe's and make a tent for the AMNPS. This protects it from drippings and might even affect air flow, but I have no proof of the latter.

Patience and persistence will get you there - along with help from the super smart guys (not me) on this forum.
post #15 of 19
Thread Starter 
Thanks everyone. To answer some questions I set my MES to 225 but my maverick was saying it was actually around 230. Below is the set up I used. I didn't take any pics but the guy who I took the idea from did and these are his pics.
[IMG]
post #16 of 19

I am not sure what happened with the ribs but I put no faith in Rib Temps. Ribs have A LOT of connective tissue and large racks from older pigs have more than small racks. At the same IT the small rack will be done and the larger on will be tough. The longer you are in the foil, " with moisture ", the more rapid and complete the connective tissue breakdown will be, giving Fall of the Bone ribs.  A Simple Foil tent over the AMNPS will keep stuff off it...JJ

post #17 of 19
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

I am not sure what happened with the ribs but I put no faith in Rib Temps. Ribs have A LOT of connective tissue and large racks from older pigs have more than small racks. At the same IT the small rack will be done and the larger on will be tough. The longer you are in the foil, " with moisture ", the more rapid and complete the connective tissue breakdown will be, giving Fall of the Bone ribs.  A Simple Foil tent over the AMNPS will keep stuff off it...JJ
Thanks for all your help! These might be stupid questions, but if keeping the ribs in the foil get them to that "fall off the bone" state, then wouldn't I be better off leaving them in the foil longer? Like maybe direct on the rack for an hour then foil for 4 hours and then on the rack again for the last hour? What is the point of having them unwrapped at all? The only thing I can think of would be to get a good bark on the outside but couldn't you do that in the oven under a broiler? Or even just unfoil them for a half hour or hour or so and put them directly on the rack after they are already fall off the bone tender? Sorry if those are stupid questions I'm just curious. Thanks!
post #18 of 19

Not a stupid question and the answer is...YES. My family likes really tender so I often go 3 hours in smoke for flavor and 3 hours in Foil with my Foiling Juice for tenderness. I then reduce the foiling juices, glaze the ribs and reheat and set the Bark, in the Broiler. For a firmer Bark, the Broiler or Grill is a great choice...JJ

post #19 of 19

Where did you locate your Maverick grill probe?  If you did 3/2/1 at 230, they should have been more than done.  I'm guessing your grate temp really wasn't where you thought it was.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: A-Maze-N Smokers
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Pellet Smokers  › A-Maze-N Smokers › 3-2-1 method with AMNPS