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2-2-1 w/foil pan?

post #1 of 20
Thread Starter 
Tried this last weekend on the "Memorial rib smoke" and it worked pretty good. Some of the best Ive done in fact.

I had an enormous foin pan that I had bought for brisket but realized it was way too big for my cooler so it never got used. Well when I was smokin my ribs I decided to try. Oh yeah all three slabs of BBs fit in nicely so I added about a qaurter cup or so of the Captain apple to the pan and foiled the top. It fit nicely into the Chargriller and the rest is history. Actually the ribs are history.

Has any one else done this? If not then try it and lets here if it works for you as well as it did for me.
post #2 of 20
In the o'l days we used to say "no Q-view, never happened"....hahaha lol lol . good goin smoke. stick with it.
post #3 of 20
Thread Starter 
Let me guess. Youre Bubbas second cousin from New Joisey.
post #4 of 20
lol lol lmfao!!! not really. but i can be a little sarcastic sometimes
post #5 of 20
I have used that method for spares, and I had no complaints. It works using the 2-3 method also. Smoke on bro.
post #6 of 20
I planned on foil steam pans for my ribs and butts for my upcoming mid-May burn.

I mostly use a ceramic coated covered roaster, but these are oval shaped, and I will need all the rack space I can squeeze out of my 2 rigs for May. So, in comes the foil pan. Think I'll stay with them from now on, they're pretty inexpensive, easier than foiling the whole piece of meat, and no clean-up.

I'll use them for Dutch's Beans as well.

Good smokes to ya!

post #7 of 20
Do you just lay them in the pan and foil the pan instead of foiling each one? That sounds so much easier.
post #8 of 20
SMOKE FREAK, started a good thread here.

Yep, no need to fuss with the foil on the meat itself. Put a touch of liquid in the pan for steam, toss meat in, cover, back to the smoker. Easy and simple, plus, you now have a serving container, if you like.

post #9 of 20

great idea

I will try this as I have a BIG smoke coming up in a few weeks. Thanks SF! PDT_Armataz_01_36.gif
post #10 of 20
A buddy has been doing this a little while now. Says it's the best thing since sliced bread. You have to be careful imo cause they'll come out to fall off the bone. For me I like a little tug but still coming off the bone. All about preference wink.gif I perfer mine w/out 3-2-1 or the pan method. Happy smokes.
post #11 of 20

rib pan

my dad use to use a pan in the 60's he'd cook em on the grill then throw them in the oven covered in sause no lid for awhile. it would drive you nuts with how good they smelled. and always easy off not fall off the bone. not swimming in sause just covered. oh yea the good ole day's also back then oak was king of the pit's
post #12 of 20
I've done a version of this many times....

I'd wrap the ribs in hd foil with 4 ice cubes and seal tight. After about 3 hours on the grill (indirect heat) I'd take em out, apply sauce and finish directly over heat for 10 -15 minutes.

I guess it was my own version of the 3-2-1 before I knew what the 3-2-1 was!
post #13 of 20
I just did this over the weekend, but with an 8 1/2 lb. pork butt.

I saw this on a video online, so I thought I'd give it a try.

I used a filet knife to CAREFULLY cut out the bone, then I cut the butt into 6 equal chunks. Each piece was about the size of a large fist - not quite as big as a softball...

I rubbed them real good and smoked for 3 hours @ 230 until the internal temp was 160. Then I put them in a large foil roaster w/ 1/2 cup of apple juice and covered tightly.

Note: I used the meat probe on my ET-73 inside one of the big chunks, and left it in there when I foiled it.

Once in the foil, I cranked her to 240 - 245 for 1 1/2 more hours and I was up to 180 internal, and then it was out of the roaster w/ some more rub and back on the grates, in order to firm up the bark. (one mroe hour) The coals started to die down when my internal hit 192 (my goal was 195...close enough! I didn't want to add more fuel)

I let them rest 30 min. and then pulled. Turned out better than I had ever imagined!

The beauty behind this, is it cuts a good 2 - 3 hours off the total time, and you end up w/ a lot more surface area and therefore a lot more bark!

I used SoFlaQuer's finishing sauce on one half, and the Carolina mustard sauce on the other...amazing eats!! My four year old ate until he had to be carried away from the table.

Recap: 3 hours smoke @ 230, 90 min. foil-panned at 240 - 245, then 1 more hour out of the foil and on the grate to firm. Add in a 30 min. rest and 20 minutes to pull, and it was fridge to plate in about 6 - 6 1/2 hours.

Last time I did a butt that large it was almost 9 hours to completion, and this way - a lot more bark.

I don't think this came out BETTER than when I leave the roast whole, but it didn't hurt it any either, and after a rough weekend and doing a Sunday smoke, I was happy to cut a few hours off the smoke time. I don't think I could tell any difference except for more bark...which is what I was going for.
post #14 of 20
Thread Starter 
Hey Im back... I didnt think this thread would still be alive.

My problem is Im too cheap and lazy to double wrap each individual slab of ribs. I've tried two slabs per wrap and wasnt satisfied with the results. Single wrap didnt seem to matter. Still too much trouble for me... I've used the foil pans for butts and chuckies and had good luck so why not ribs eh... Worked great!

Good luck on finding a foil pan large enough though. I found this at Super Bowl time at Walmart. Havent seen one that big since. So I washed this one to use again...
post #15 of 20
I just get a big package of foil pans from Sams Club to keep on hand and use this method whenever I "foil". I've had bones poke out of even double foiled heavy duty foil. No problem with this method, and as has been said a whole lot easier.
post #16 of 20
Dollar store is my best friend for my Tins and some of my spices (including ketchup).
post #17 of 20

my take

I got 3 racks of baby backs going in on Sunday. Gonna try the 3-2-1 with the pan, A full size hotel pan (catering tray) hold two racks side by side without them touching. I'm gonna try that instead of the foil. The ribs are all rubbed up, waiting in the fridge. Pics below

post #18 of 20
I picked up a couple regular roaster pans @ KMart on clearance for $5 each, with racks, and they're the same size as those big foil pans. I lined with foil and used them on some spares and beef. My question is, put the ribs on the racks over the liquid, or let the ribs lay straight in the liquid?
post #19 of 20
Over the liquid for steaming.

I put a bit of apple juice in the pan for the second 2 hours.
post #20 of 20
Not trying to sound arrogant here, but...

You guys are just trying foil pans? I use them all the time. Always thought I was cheating or something.

I've never wrapped a single slab of ribs in foil. Waste of time and just gets me frustrated trying to wrap them so that no juice will leak out.

I use pans for chuckies, ribs, butts... even briskets. I usually smoke for a couple/few hours directly on the grate, then pan when whatever cut I'm smoking starts to put off some juice (Usually after about 4 hours for a brisket.) This also eliminates having to place a pan under the grate.

Then easy transfer to the... GASP!... OVEN!!!... NOOOOOOOO !!!
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