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3-2-1 For the first time.

post #1 of 48
Thread Starter 
Sure I have cooked and smoked ribs plenty of times, but not the 3-2-1 method. I got two big slabs of spare ribs from the packing plant today and going to smoke them up 3-2-1 tomorrow. So what I want from ya'll is prep ideas, I don't want to use a rub. I just want to season them and maybe juice them up with something. I also got some sweet baby rays that I will slather them with when I unfoil the last hour, first time for the SBR also.
post #2 of 48
RIP, how much do you trim those spares? I like to trim enough off so I have some to add to beans or chili or ....
post #3 of 48
Thread Starter 
[quote=Homebrew & BBQ;117096]RIP, how much do you trim those spares? I like to trim enough off so I have some to add to beans or chili or ....[/quote Same here, I'm going to trim meat for the beans right before I foil them.
post #4 of 48
apple juice :) thats my favorite :)

post #5 of 48
Thread Starter 
Yep, got some Lisa thought I would give it a try. Does the apple juice do anything other than flavor??? I have seen it talked about alot on here.
post #6 of 48
I mop with cider vinegar, bourbon, a SMALL bit of brown sugar, and toss in my spices of the moment, usually some sage, or red pepper, or..well whatever ya like.
post #7 of 48
Spraying apple juice helps keep your ribs moist while they are smoking unwrapped and when you do wrap them, make sure and pour a little into the foil before sealing up the foil. That will keep them moist also.

I am going to start mixing 50/50 apple juice and spiced rum, I think it will add a little to the taste.
post #8 of 48
I was just going to say ....you can't do ribs without the Capt. Morgan Spiced Rum. Good for the ribs and good for the cook with a splash of coke. This breaks down the connective tissue until they fall apart. JMHO
post #9 of 48
Good Luck RIP, you will have great results with the 3-2-1 method and which ever seasonings and mops you chose. Happy hunting.PDT_Armataz_01_36.gif
post #10 of 48
I alternate between the AJ/Rum mop or Spritz and an altogether different taste spectrum. That is the Butter, Garlic, Sage combo. One time it is AJ/Rum, the next time it is the Butter/garlic/sage. I melt it down and then use it in the same frequency and at the same times I normally would the other. That is applying it every 45 min to an hour during the 3, and then adding it to the foil when I wrap for the 2, then applying again during that last session.

I love them both and can't pick a favorite. I just do whatever I am in the mood for on any given day.

post #11 of 48
Rip, For me it is black pepper, granulated garlic, salt and paprika. First use mustard or worchestershire. IMHO all that spraying does nothing but loose heat first by opening the lid and second by quick evaporation when spraying on hot meat. Save the rum for yourself, it will do you the most good, add the apple juice when foiling. I like Sweet Baby Ray's also. I have also used grape jelly, and jalapeno jelly as a glaze. Oh h*ll, do what you want to. I have not eaten too many bad ribs.
post #12 of 48
Not too sure about my connective tissue, but I am already falling apart. Please pass me the captain!icon_wink.gif
post #13 of 48
soak them in a beer overnight & add the bolner's fiesta fajita spice & garlic pwdr.if ya wanna get exotic ( rum for the cook) come get some of my rum soaked pineapple wedges & lay across the top... hmm.. i may have to do some ribs before or w/ the t-day turkey ..
post #14 of 48
Tomorrow is my first smoke with the 321 method, I tried to not go there because for the most part I am a purist, but cmon, if it taste right why not....... I will post picks tomorrow under 321 RIP why not post some with me and we can make it a post!
post #15 of 48
Thread Starter 
Cool with me I was going to post some Q-Views anyway.
post #16 of 48
I like goats grape jelly, and jalapeno jelly as a glaze concept.

Then I like gypsyseagod's rum soaked pineapple wedges comcept.

I think we have some award winning ribs here boys !!!
post #17 of 48
Why not marinade in some mojo crillio? I use it all the time with my beef ribs. In fact, I have two large beef boned ribs and a London Broil marinading in my own Mojo recipe right now. PDT_Armataz_01_28.gif
It's suppose to go well with pork also.
post #18 of 48
Grape jellp and chili sauce makes an interest BBS sauce. Add a little heat and some hony and you got a good sauce!
post #19 of 48
Heck, they all sound good! Let us know what you come up with RIP.
Good luck with the smoke!PDT_Armataz_01_34.gif
post #20 of 48
I perfer Oj/apple juice 5:1 mix more orange than apple, when I do the 3-2-1 method on my gas grill...the citrus adds so much flavor you dont need a rub...I only put it in durring the 2 hour foil wrap portion, about 1 cup for each slab...
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