or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 3-2-1 question
New Posts  All Forums:Forum Nav:

3-2-1 question

post #1 of 7
Thread Starter 
So I've always done something similar to the the 3-2-1 but never exactly so Ive been wanting to try it. My wife finishes her masters this week and our friends down the street want to get together next weekend. It's our turn so I was going to smoke some ribs. Now I usually don't do more than a rack or two which is fine for me and the ladies but I'll need to cook more than that for company. Since I have the 18.5" WSM I'll need to cut the slabs in half to fit them on. Will this affect the cooking time? I don't think it would since it doesn't change thickness but just wanted to check. Thanks y'all!
Lance
post #2 of 7

Even cut in half, the racks take the same amount of time on my WSM(18.5).

 

With more racks of ribs, I use a vertical stand to make more room. I can do between 4-6 racks at once this way.

 

 

 

 

Congratz on her masters!!!

post #3 of 7
Thread Starter 
Hey thanks man, yeah it's been a hectic two years for sure. I've never used a rib rack, I may have to try one out. Thanks for clearing that up though.
Lance
post #4 of 7

Anytime!!! 

post #5 of 7

You can also cut the racks of ribs in half and stack them up to 4 high. This allows for a lot more ribs to be cooked in a small space. They teach this method at the Weber Academy.

 

Prepare your ribs as normal then cut the rack in half. place in stacks in the smoker up to 4 high. Every 20 minutes take the bottom one in the stacks and place it on the top. After they have all had a turn on the top, middle and bottom then coat in your sauce, wrap in foil and continue to cook until they have been in for 3 hours. Remove the foil and repeat the stack rotation one more time or until they are all tender.

 

I was not convinced when they first explained what we were going to do but the end results were very good.

post #6 of 7

That's very interesting Wade!

 

Thanks for sharing.

 

Al

post #7 of 7
As a. Matter of fact, I saw a similar version of what Wade offered in Southern Living magazine about 10 years ago. It was for full racks at 3 high. I was using a gasser then and it worked great. I think I rotated about every 1/2 hour until done and did not wrap.

Good luck with them. The rack is also good. I used it several times when I had a WSM.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 3-2-1 question