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3-2-1 ? - Page 2

post #21 of 32

Re: 3-2-1 ?

mdgoos, looks good - keep the pics coming. Remember to use the 3-2-1 as a guide line, watch your meat for pulling from the bone a 1/4" or so then wrap in foil.. You're gonna be a hit at your house tonight!

Keep smokin
post #22 of 32

Re: 3-2-1 ?

Here are pics after "3"
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post #23 of 32

Re: 3-2-1 ?

Here are pics after "2"
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post #24 of 32

Re: 3-2-1 ?

Here they are done
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post #25 of 32

Re: 3-2-1 ?

They tasted good but let me know if you think they look right or if you have any helpful ideas.
post #26 of 32
A pitmaster who I respect recommends leaving the membrane on the ribs, he says the membrane helps lock in the moisture.

I've done them both ways, and honestly I couldn't tell a difference in rib moisture with or without the membrane. But it is chewy and the ribs are easier to eat without it there.

3-2-1 is idiot-proof, its hard to make BAD ribs using this method.
post #27 of 32

What method would keep up with the big boys?

post #28 of 32

Many people think ribs should fall of the bone.  If you are cooking for those people the 3-2-1 method will work fine.  If you want to make a better rib, you will need to experiment and modify the 3-2-1 method. Lots of folks here do not foil at all.  I am not a believer in rules, other than food safety, so I would experiment and find out what you and your family enjoy and go with that.

 

Good luck and good smoking.

post #29 of 32


exactly all i cook are backs and 6 hours is a long time for me to cook them, i cook 2 hours on then  wrap for 2 hours
 

Quote:
Originally Posted by Dionysus View Post

JohnSWA,
One thing to keep in mind ... the 3-2-1 is a guideline at best, a good one, but never the less a guideline. Especially if you are doing baby backs. Backs are typically a little less meaty than the spares, so tend to be "done" a little sooner. Personally, I usually cut the 3-2-1 down to about 2.5-1.5-1 when I do backs.

Sounds like you made out OK though .... good job
post #30 of 32

Remember that 3-2-1 is a guide and not a rule.  Depending on your temp and cooking environment, you may end up being done in more or less time.  BBQ is done when it's done, right?

 

post #31 of 32

My own experience has been that unless your in a BBQ contest the majority of people like fall off the bone ribs. My wife is one of them, and so are all of our friends. I have done spares 6 hours with no foil and they are delicious, and yes they have some pull when you bite into them, but everybody here likes them falling off the bone better, so that's how I do them. I adjust the 3-2-1 a little sometimes & a happy medium for us seems to be 3.5-1.5-1. As everybody has said here the 3-2-1 is just an estimate. I think we all tweek it somewhat.

post #32 of 32
Sounds awesome and i will try and give feedback as soon as I do
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