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Another 3-2-1 success story with q

post #1 of 16
Thread Starter 
Actually my first time trying this method. Ive been doing 190 degrees overnight but wanted to try this shorter method. Mustard rub and 3 hours of apple. I hovered around 220 so I really let it go a little longer. Not a big project but Im trying to get in the habit of posting pictures.

post #2 of 16
Nice job,the Q-view are making me hungry!PDT_Armataz_01_37.gif
post #3 of 16
Thats gorgeous. Mucho props!
post #4 of 16
Looks like you have the Q-view down pretty good, now we just gotta work on fillin that rib rack up a lil more!wink.gif

Nice job on the 3-2-1. I think you'll like that better than an overnight smoke for ribs!
post #5 of 16
Thread Starter 
Yea , they didnt need the extra time inthe beginning but i waited till i saw meat shrink back like the directions said. They just really werent terribly meaty to begin with. And after I trimmed them up(like I saw in a video link posted on this site). The meat though was terribly tasty though.

Oh , you mean the "rib rack" haha , I thought you were referring to the shrinkage, funny. Yea, this was a side project today. I dropped some cash on an other project im working on. Curing these suckers. One peice loin, one peice of sirloin and the st louis scraps. The ribs were an after thought like I NEED to smoke something right NOW!!!

post #6 of 16
looks good, cant wait to try rack ribs!!!
post #7 of 16
wow good job great qview ribs n beans mouth waterenPDT_Armataz_01_37.gif
post #8 of 16
Nice 3-2-1 works everytime and I love the black beans and rice.
post #9 of 16
Looks great Zinger...nice job!!!PDT_Armataz_01_37.gif

post #10 of 16
Well you've done real good with the posting...Sure has made me hungry...

Thanks.........Looks Great!!!!

post #11 of 16
Looking good from here. Keep it up....
post #12 of 16
WELL NOW THIS SUCKS!!!! them look so good you got me wanting some!! lol great job looking realll tasty. keep it upPDT_Armataz_01_34.gif
post #13 of 16
I think I'll have to do ribs tomorrow thanks to you. Really thanks.
How did the rib rack work? Does side twards the heat get done first or even cooked. Gotta get one of those things I guess. Can't do but 4 or 6 at a time now.

Good q-view.

post #14 of 16
Thread Starter 
No, the rack cooked pretty evenly, at least with only one rack in there. Might of been a different story if they were filled.

Heres the sirloin from the picture , all cured and smoked. Tasted great. I even took a chunk and boiled it in some water to see if it would cook up tender like the porkettes you buy in the store(grew up on them) worked great just needed some potatoes carrots and cabbage. Maybe next time.

post #15 of 16
WOW.....now THAT looks very tasty!! If I didn't know better, I'd swear that sirloin was made commercially!

What cure did you use ??

post #16 of 16
Thread Starter 
I used this cure (for the most part, my spices varied from theres). Im sure I got the link somewhere on these boards?

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