Toggle sidebar

3-2-1 Why

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
two much smoke

two much smoke

Smoke Blower
Original poster
Sep 6, 2007
91
15
I have been doing some reading here and read about 3-2-1 and am curious as I have always just cooked my ribs for a straight 6- hours without any wrap.

What is the advantage of the 3-2-1 system?
icon_exclaim.gif
 
The 2 hrs in foil will help soften the ribs up, helps keep them moist.
I can tell a difference when they have been foiled.
Now remember the 3-2-1 is only a guide line, gotta check them.
 
3-2-1 has its advantages but really not critical to do. I'm betting most rib houses don't foil ribs as there are just too many and it's too expensive to do. I've done it both ways and notice very little difference.
 
Alot of people trying to do ribs before, my wife included, parboiled then grilled them.
PDT_Armataz_01_27.gif
PDT_Armataz_01_27.gif

The 3-2-1 method is pretty much "Ribs for Dummies" and a good starting point for those that want good Ribs but were afraid or just didn't know how to do them. It is a guideline as stated, but after doing them that way for the first time, my wife has made it MY job to do the ribs. She LOVES them this way. I am working on re-adjusting the time more to a 2.5-1.5-.5 or somewhere in that area for alittle more bite.
PDT_Armataz_01_28.gif
 
Along the same lines as Flash said. It gives the general population as somewhat fool proof way to make a decent rack of ribs in a step by step, no thinking, procedure.

Kind of like foiling a brisket..........it makes it harder to screw things up.
 
3-2-1 was developed by competition cooks, it was to get a more consistant product and it does that. One of the problems was many cooks had to have ribs and chicken on the cooker at the same time. Higher pit temps are needed to get the results in chicken you are looking for. The problem is at these temps the outer layer of the ribs would toughen up before they were done. 3-2-1 was born. You cook unwrapped till you get pull back on the bone and the color you want. Then in foil till you reach the texture you want then unwrapped long enough to set glaze. Competition cooks are working on a time schedule so methods like this, done correctly, gives you a repeatable process that does give you the results you are looking for.
 
Well Im fairly new to the smoking thing but ive done ribs on a gas grill and a smoke box for awhile and it took about 4 hours or so on there, I found in my BDS with a more direct heat then even in the grill I could do them in about 2-3 depending on how well the temp held. Usally I cook the rib whole and I know when I pick it up and it falls apart that its time, I baste the hell out of it with my fav bbq sauce (Bulls Eye Brown Sugar n Hickory) for about another 20-30 minutes. So even going from the gas grill to the BDS I never foiled and u always need a power wash tip to go on ur garden hose to clean ur hands off.


plate.jpg
 
Try it once and see for yourself. It is amazing how the foil keeps the moisture level at its best. Like the others said you can start messing with the times the more smokes you get under your belt. Good luck.
 
Right on Dude
PDT_Armataz_01_37.gif


Now a variation of a 3-2-1 might work, but as stated, judges want a bite to the ribs, not an over done fall off the bone. Of course, I can eat either.
PDT_Armataz_01_28.gif
 
Flash
In my post I did state if done correctly, 3-2-1 became the name given but if you were to look around the web one of things you find is that I have always talked about the technique in terms the stages rather than the time. The technique is used widely in the competition world and the cooks modify the stages based on the pit, pit temps and desired results.
 
Now I don't want a bunch of crap for bringing this up, but I personally am a little concerned of the toxins from the plastic heated up to any temp at all.

Am I being a little freak? I know the smoke and all, but am I adding insult to injury with the plastic toxins?

I will go with good old Aluminum Foil - Heavy Duty and add a little apple juice or bourbon sometime and leave the plastic wrap off.

here is what I found - again, don't kill me for bringing this up - let's just eat safe and a healthy as we can - who needs to add to the mix of junk we eat anyway.
PDT_Armataz_01_18.gif


While some of the claims made in these emails are questionable at best, food safety experts do agree that consumers should take the following precautions when using plastic wrap or plastic containers in a microwave oven:

Only plastic containers or packaging labeled "Microwave Safe" should be used in microwave ovens.
If plastic wrap is used when microwaving, it should not be allowed to come into direct contact with food.
According to the U.S. Food and Drug Administration, chemical components can indeed "migrate" from plastics into food at microwaving temperatures. However, there is scant evidence to date, says the agency, that such contaminants pose a serious threat to human health.

Dioxins in plastic wrap?

Dioxins and dioxin-related compounds are pollutants that mainly enter the environment (and food supply) as industrial by-products. Particular dioxin compounds are considered to be highly toxic, with known health hazards ranging from birth defects to cancer.

Studies have shown that dioxins may be released into the atmosphere when chlorinated plastics such as polyvinyl chloride (PVC) — which is a component of some plastic wraps and food packaging — are incinerated at high temperatures, but there is no research demonstrating that dioxins are produced when the same plastics are heated in a microwave oven.

(Saran Wrap, which is mentioned by name in the email, has been reformulated by its manufacturer, S.C. Johnson & Son, such that the product no longer contains PVC or any other chlorinated substance which could release dioxin.)

DEHA [Di(2-ethylhexyl)adipate]

DEHA is a "plasticizer" — a softening compound added to plastic products to make them more pliable. Studies — including the one initiated by high school student Claire Nelson (mentioned in one of the email texts above) — have shown that DEHA, when present, can migrate into food at high temperatures. Though it is not contained in Saran Wrap, it has been, and may still be, an ingredient in some other brands of plastic wrap.

At issue is whether or not — or to what degree — it is toxic to human beings. The current scientific consensus is that it is not, at least not in the minute amounts resulting from migration from plastics into foods.

Even though DEHA has long been regarded as a possible human carcinogen, the U.S. Environmental Protection Agency removed it from its list of toxic chemicals in the late 1990s after concluding, based on a review of the scientific evidence, that "it cannot reasonably be anticipated to cause cancer, teratogenic effects, immunotoxicity, neurotoxicity, gene mutations, liver, kidney, reproductive or developmental toxicity or other serious or irreversible chronic health effects."

Controversy

It must be noted that while the plastics industry and government health agencies in both the U.S. and Europe currently maintain that chemicals migrating into food from plastic wraps and containers pose no human health threat, consumer and environmental groups say otherwise. Both sides support their case by citing a lack of concrete evidence. The FDA argues that no studies have yet demonstrated toxic effects on humans; consumer advocates argue that not enough studies have been done.

Virtually all sources do agree on one important point: Consumers can and should protect themselves when using plastic products in the microwave by following the basic precautions stated above.
 
thus no longer 3-2-1 but modified. Don't worry, I get ya. I do it different too
wink.gif


I have seen some that won't even judge you if you use foil.

my point was if you were to use 3-2-1 by the book ribs, you would be judged lowly on the points scale.
 
Now I don't want a bunch of crap for bringing this up, but I personally am a little concerned of the toxins from the plastic heated up to any temp at all.

Am I being a little freak? I know the smoke and all, but am I adding insult to injury with the plastic toxins?

I will go with good old Aluminum Foil - Heavy Duty and add a little apple juice or bourbon sometime and leave the plastic wrap off.

here is what I found - again, don't kill me for bringing this up - let's just eat safe and as healthy as we can (so we can be around and bug each other and our families)
PDT_Armataz_01_28.gif
- who needs to add to the mix of junk we eat anyway.
PDT_Armataz_01_18.gif


While some of the claims made in these emails are questionable at best, food safety experts do agree that consumers should take the following precautions when using plastic wrap or plastic containers in a microwave oven:

Only plastic containers or packaging labeled "Microwave Safe" should be used in microwave ovens.
If plastic wrap is used when microwaving, it should not be allowed to come into direct contact with food.
According to the U.S. Food and Drug Administration, chemical components can indeed "migrate" from plastics into food at microwaving temperatures. However, there is scant evidence to date, says the agency, that such contaminants pose a serious threat to human health.

Dioxins in plastic wrap?

Dioxins and dioxin-related compounds are pollutants that mainly enter the environment (and food supply) as industrial by-products. Particular dioxin compounds are considered to be highly toxic, with known health hazards ranging from birth defects to cancer.

Studies have shown that dioxins may be released into the atmosphere when chlorinated plastics such as polyvinyl chloride (PVC) — which is a component of some plastic wraps and food packaging — are incinerated at high temperatures, but there is no research demonstrating that dioxins are produced when the same plastics are heated in a microwave oven.

(Saran Wrap, which is mentioned by name in the email, has been reformulated by its manufacturer, S.C. Johnson & Son, such that the product no longer contains PVC or any other chlorinated substance which could release dioxin.)

DEHA [Di(2-ethylhexyl)adipate]

DEHA is a "plasticizer" — a softening compound added to plastic products to make them more pliable. Studies — including the one initiated by high school student Claire Nelson (mentioned in one of the email texts above) — have shown that DEHA, when present, can migrate into food at high temperatures. Though it is not contained in Saran Wrap, it has been, and may still be, an ingredient in some other brands of plastic wrap.

At issue is whether or not — or to what degree — it is toxic to human beings. The current scientific consensus is that it is not, at least not in the minute amounts resulting from migration from plastics into foods.

Even though DEHA has long been regarded as a possible human carcinogen, the U.S. Environmental Protection Agency removed it from its list of toxic chemicals in the late 1990s after concluding, based on a review of the scientific evidence, that "it cannot reasonably be anticipated to cause cancer, teratogenic effects, immunotoxicity, neurotoxicity, gene mutations, liver, kidney, reproductive or developmental toxicity or other serious or irreversible chronic health effects."

Controversy

It must be noted that while the plastics industry and government health agencies in both the U.S. and Europe currently maintain that chemicals migrating into food from plastic wraps and containers pose no human health threat, consumer and environmental groups say otherwise. Both sides support their case by citing a lack of concrete evidence. The FDA argues that no studies have yet demonstrated toxic effects on humans; consumer advocates argue that not enough studies have been done.

Virtually all sources do agree on one important point: Consumers can and should protect themselves when using plastic products in the microwave by following the basic precautions stated above.
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

M
New to Traeger… help
Replies
6
Views
1K
General Discussion
civilsmoker
civilsmoker
Its_Raw
Old Country Brazos - Few Mods and Some Observations
Replies
0
Views
635
General Discussion
Its_Raw
Its_Raw
F
Please check out my timeline. My first overnight cook, and I'm not happy about it.
Replies
32
Views
2K
General Discussion
912smoker
912smoker
G
Pork Loin Skewers
Replies
6
Views
494
Pork
DRKsmoking
DRKsmoking
F
Dry and tough Brisket
Replies
12
Views
1K
General Discussion
okie sawbones
okie sawbones
BGKYSmoker
Flour Tortilla Recipe.
Replies
2
Views
791
General Discussion
02ebz06
02ebz06
Zeke2024
Slow-Cooked South Carolina Pulled Pork
Replies
4
Views
1K
Pork
racerjohnbf
racerjohnbf
Gonna Smoke
Pinto Beans and Ham
Replies
18
Views
1K
General Discussion
Gonna Smoke
Gonna Smoke

Latest posts

Hot Threads

Top Bottom
Back
Clicky