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Newb 3-2-1 Question

post #1 of 16
Thread Starter 
First let me say this site is awesome. I bought a Brinkman electric last weekend at Lowes and smoked some Salmon which came out awesome.

Well this weekend I am going to try out some BBs using the 2-2-1 method. My question relates to the foiling portion and the amount of liquid (apple juice, etc.) to add to the foil during this step. 1/4 cup or more? Or is it really not that important?

Thanks for the help. I'm also thinking of doing some thighs marinated in Yoshidas while I'm at it.
post #2 of 16
Huh, guess I've never measured. About a 1/4 cup sounds about right. I just pour some over the meat and what runs off pools up in the bottom of the foil to start braising the meat.

Oh and stop into Roll Call and give a proper intoduction
post #3 of 16
I spray mine several time til there is a little bit of liquid in there. I would guess its only about 2 oz or so.
post #4 of 16
I just spray mine ribs down with the spirtzing liquid really good and then just wrap it on up. Then let her rip. I have never measured it or anything.
post #5 of 16
As bmudd14474 & mballi3011 said they spray, so do I.
post #6 of 16
There really is not a specific amount. But I have found its better to spray a lot on then pour it directly on the ribs. I use to pour it on and found my rub was washing off where I was pouring the AJ.
post #7 of 16
I like to spray as well but some guys don't put any kind of liquid on their ribs when they foil them. When watching BBQ Pitmasters the kid that was learning from Johnny Trigg said that Johnny doesn't put any liquid on his foiled ribs he just puts a mixture of, honey, brown sugar and parkay butter (We think that is what it is.)(and probably some others that they didn't show) and he lets all of those ingredients make moisture. At least that is what they said but I wouldn't be surprised if they left some secret ingredients out.
post #8 of 16
I'd say I use maybe closer to 1/2 cup.
post #9 of 16
Like the others, I don't measure I just spray to cover the entire rib and foil.
post #10 of 16
I never really measured either, but I do know that one bottle of beer is plenty for 3 or 4 slabs.
post #11 of 16
A lot of it depends on how you like your ribs. If you like to have a little tug on the meat and some bark on the outside, just wrap them in foil with no spray, now liquid. They will be very tender still and will have a nice bark on them as well. If you prefer a softer exterior or a complete fall off of the bone texture then add more liquid - any where from a couple of good sprays up to 1/2 cup. Be aware that if you have a lot of liquid and leave them on to long in the foil they will fall apart when you go to take them out of the foil for that last hour.

I would suggest doing on rack without any liquid, and one with about 1/4 or less. Then you can see which one you like best. biggrin.gif
post #12 of 16
I use 1/3 cup of a mix; equal parts grape, apple and pinneaple juice then finish them on a hot grill basting with KC and Honey. Damn, now im hungry for some BB. PDT_Armataz_01_12.gif
post #13 of 16
Thread Starter 
Well I am all set for my first Baby Back smoke tomorrow. I have two racks rubbed up and marinating in the fridge.

I have a bonus question to my original post. The last hour of the 2-2-1 method is just for crispy right? If that is the case how many of you guys just throw them on a hot gasser to achieve this, or is there still some cooking to do in that last hour?
post #14 of 16
In all my cases, there has been a little bit of cooking left to be done, but it has also added to the bark. When I used the 2-2-1 method, I would just throw it back into the smoker to finish off, but I've known some people who have thrown them onto the grill to finish off.
post #15 of 16
Always takes me 2 beers, one for me and one for the ribs
post #16 of 16
I don't like to share, so none for the ribs icon_mrgreen.gif
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