3-2-1 RIBS! When do I add the smoke?

Discussion in 'Pork' started by mnmulisha, Apr 20, 2012.

  1. mnmulisha

    mnmulisha Fire Starter

    Hi everyone.  I have a million dollar question.  I have some ribs rubbed and in the fridge for a smoke tomorrow.  It's the first time for me and I've been looking quite a bit at the 3-2-1 method.  The question is, I am using an electric smoker, and thus put a pan of wood chips on the element to create the smoke.  Do I add smoke at a certain internal temp, or should I add it at a stage of the 3-2-1?  Any help would be mucho appreciated!  Thanks!
     
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    For the first three hours, TBS. Good luck and have fun!
     
  3. mnmulisha

    mnmulisha Fire Starter

    Thanks JP61!  Should I smoke the whole three hours?  That seems like a lot, but I'm a newb. 
     
  4. s2k9k

    s2k9k AMNPS Test Group

    Get your smoker up to temp 225* and the TBS flowing before you put the ribs on and keep it going for the first stage, after that smoke won't be necessary. Just in case, if you don't like them real smokey you could cut back on the chips after the first 2 hours, or not.
     
  5. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    That's what I always do and never thought the ribs were too smoky. But make sure you have thin blue smoke coming out Not white. Try it at three hours and if it's too much for you and yours then you'll know and will adjust for next time. Good luck and make sure you know what the temp of your smoker is at all times and adjust if needed. 225°F is what you want.
     
  6. mnmulisha

    mnmulisha Fire Starter

    Sorry guys, what's TBS?  And thanks for the help!
     
  7. mnmulisha

    mnmulisha Fire Starter

    Thin Blue Smoke?
     
  8. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    I was trying to find a pic for you to see but not having any luck. Just seen it the other day on here somewhere. Anyways, you want the smoke coming out of your smoker thin and blue-ish looking, not thick and white.
     
  9. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Here you go...

    [​IMG]
     
  10. s2k9k

    s2k9k AMNPS Test Group

    Yea I saw it too but not sure where. Maybe this will help:

    [​IMG]
     
  11. s2k9k

    s2k9k AMNPS Test Group

    Oh you found it, yea that's the one I was thinking of.
     
  12. mnmulisha

    mnmulisha Fire Starter

    Thanks guys! I have the smoke flowing now. I tried to take a PC but the smoke is thin and in Nebraska, it's always windy so you can't even see it.
    Do I need to be taking the internal temp during this first three or so hours? It's at 176.
     
  13. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Whenever I do spare ribs or BB ribs I try to maintain the smoker temp between 225° and say 250° the highest the entire smoke. Don't need to worry about the IT of the ribs. You should look into getting a decent digital remote thermometer because the factory sensors on MES' are off on almost all of them.
     
    Last edited: Apr 21, 2012
  14. mnmulisha

    mnmulisha Fire Starter

    Thanks JP61. I havea Redi Chek Remote thermometer, I just peaked and it was barely in the ribs do i'm sure it was way off. I pulled it out of the meat and just let it hang in the smoker so I can keep an eye on the smoker temp instead.
     
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    If you are doing 3-2-1 you do not need to check the IT of the ribs . The timing has been tested to give you great ribs cooked at 225-250
     
  16. mnmulisha

    mnmulisha Fire Starter

    Thanks Scarbelly!  There's 27 minutes left on stage 2.  I am going to finish the ribs   I plan on finishing them on the charcoal grill.  I have some ABTs that need to go in the smoker.  I'll post pics of them too, later.  Thanks for the help!

    [​IMG]
     
  17. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Some good looking ribs pass me a plate.
     
  18. cdldriver

    cdldriver Meat Mopper

    [​IMG]
     
  19. mnmulisha

    mnmulisha Fire Starter

    Sorry bud, they are now extinct.
     

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