Thanks for the insight guys! I'll smoke them doing the 3-2-1 method but take the
AMNPS out after the first 3 hours.
As a Long Time AMNPS user, I can tell you that with the tray and loader out 1-2", one row of Pellets from the front through the first turn will give about 3 hours of smoke. The pic below is my 6-7 hour set up. Does the same rules apply to Boston Butts?
NO. Boston Butts have all the Spices and all the Smoke flavor on the outside of the meat, the Bark. When pulled the bark is mixed in to flavor the rest of the meat so you want much more smoke on Butts that is needed on Ribs I know they take 10-12 hours to cook and some people wrap them as well but I'm not sure exactly how long they need to cook for until they get wrapped and if I should take the
AMNPS out halfway through or continue to let it smoke the entire time.
Butts are very forgiving but should be cooked to Temp with Time as a guideline only. Smoking at 225-250°F, you can pretty much count on 2 hours per Pound of meat to get to a pulling Internal Temp (IT) of 205°F, this includes the Stall. I always add 2 hours additional time in case I get a stubborn Butt, something unforseen happens or just to cover my butt, time wise. You can expect a Stall, temp stops rising for an hour or 2, at an IT around 150-160°F. Foiling will help reduce this time a bit, but you will sacrifice some some flavor and soften the Bark. I Foil Ribs but let Butts go start to finish with Smoke. I also read that butts should rest for about an hour in a cooler wrapped in towels after you smoke them before you pull them.
If you smoke to an IT of 205°F and a Therm Probe slides in with no resistance and/or the Bone pulls with ease...20-30 minutes on the counter too cool enough to handle is plenty of rest. However, if you are done early and the rest of the meal or guests are not, then you can Rest, wrapped in Foil and Towels in a cooler as needed or for several hours. Sometimes a Butt will get to 205 but still not Probe well or release the Bone. An hour or two in a cooler will fix this. Some guys always rest an hour or so but if done to the point desribed above, it is not necessary.Does the same concept apply to ribs before you cut them or is it better to cut the ribs shortly after they are done in the smoker?
Ribs smoked following the 3-2-1 method are almost always very tender if not falling off the bone. As soon as you can handle them, Cut and Serve. Finally, what should the temperature of the ribs and pork be when you take them off the smoker?
Smoking Ribs to Temp really only matters if Smoked straight through No Foiling. The IT of the Ribs will depend in what you like from Steak like Bite Through, around 195° to Falling Off the Bone at around 205°F Thanks again for all the help- it's greatly appreciated!
Below the pic is some info and Recipes that may help, Good Luck...JJ
If you have not already, Read This...
http://www.smokingmeatforums.com/t/...ur-mes-40-bt-amps-cast-your-vote#post_1450097
Smoked Ribs as easy as 3-2-1
A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ
Foiling Juice / Sweet Pulled Pork Finishing Sauce
Foiling Juice
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
1T Molasses
Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.
If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.
If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
I was AMAZED...No additional sauce needed. ENJOY...JJ
Tangy Pulled Pork Finishing Sauce
This is more of an Eastern North Carolina style Finishing Sauce...
2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.
For a
Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ
Mild Bubba Q Rub (All Purpose)
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup
Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...
Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...