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post #1 of 4
Thread Starter 
Hi all, this is my first subscription to a forum of any kind. I've been smoking for about three years, and I have a horizontal and a vertical charcoal smoker (chargriller and Brinkman) and an brand new electric (masterbuilt).
I mostly smoke pork (ribs and an occasional shoulder), but have experimented with beef and chicken.
I live in AZ (scottsdale), and am a chemist by trade.
Although I've been smoking a whike, I still consider myself a self taught novice. Therefore, if you've got any advice, I'm all ears!
I guess one question I have right off is what is this numeric code I see mentioned in the posts: 2-2-1, 3-1-1, etc? I gather it has something to do with covering the meat?
Thanks in advance!
post #2 of 4

Welcome!

2-2-1 and 3-2-1 are a method for cooking ribs.  

Example

Baby backs are smoked 2 hours on the grate.  Then covered in foil and back on the grate for 2 more hours. Lastly, removed from the foil and back on the grate for 1 more hour.  2-2-1

 

 

The 3-2-1 method is used for larger St Louis and spare ribs.

 

Did I say welcome?

 

b  

post #3 of 4
Thread Starter 
Hey thanks for the info!
Just finished the maiden smoke on the MES...
Half rack baby back, apple chips, 250F set with two verifying thermos and a meat thermometer.
Got meat to 150, climbed to 180 over 4.5h with a couple of additions of chips. Mopped and lowered temp to 225F for final 0.5h... no tenting at all - I'm used to charcoal still :)
Family approves and so simple!
Didn't have perfect fall off bone, and no smoke ring (which I understand is common to electrics), but good all around effort.
Anyone suggest any improvements to my protocol to get better fall off bone? Or otherwise improvements?
post #4 of 4

texas.gif  Good morning and welcome to the forum, from a nice but chilly day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

Gary

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