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What does 2,2,1 mean with Ribs

post #1 of 8
Thread Starter 
What does 2,2,1 mean with Ribs?
post #2 of 8
2 hours on the heat, 2 hours wrapped in foil back on the heat, 1 hour taken out of foil and back on the heat
post #3 of 8
what he said, except usually you add some type of liquid in with the foil so that the meat can braise and become very tender. I have used everything from beer to cherry juice, most folks use apple juice.
post #4 of 8
What fireitup said...plus a link:

http://www.wyntk.us/food/3-2-1-rib-method.shtml
post #5 of 8
Whats the most popular temp for this method...
post #6 of 8
Depends on who you ask. icon_mrgreen.gif

Anywhere between 225° and 250° is what most folks go with.

I prefer something in the 240s but don't panic if it creeps up a little even into the 250s towards the end.

Dave
post #7 of 8
You mean of the cooker? Or temp of the meat? When I started cooking ribs, I would let them hit 180ish internal for 1/2 hour. But the mentors here convinced me to use the force, and cook ribs by sight. At 230ish in the cooker, the meat will pull back about 1/4 inch from the end of the bones. At that point, it's into the foil for a couple of hours.

Temp for the cooker, I like right around 225-230. But the world isn't perfect, and on days when my fine Spanish smoker (El Cheapo) is being a brat, I've had decent ribs even at much higher temps.
post #8 of 8

Ok I know this is an old post but the line about his Spanish Smoker (El Cheapo) made me laugh out loud here at work! LOL Nice one Big Steve!!! 

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