Search results for query: 3,2,1, method

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You’re thinking about it the right way. If the ribs are going into stews or braises later, there’s no reason to do 3-2-1. You’re not trying to make tender ribs yet — you’re just adding smoke and flavor. I’d keep the seasoning simple (salt, maybe a little pepper or garlic) and skip sugar...

Hi Dan! I don’t go higher than 210 for the 3-2-1, but I am extremely tempted to smoke at a higher temp this time around to get out of the heat as fast as possible. Most likely starting late afternoon to early evening because I also suck at getting up early since I am clearly an insomniac (it’s...

I've just finished curing a pork belly. I loosely followed the system covered in this video. Which I think is basically the excess salt method. Change the salt-sugar cure daily for 5 days. Then hang. I cut the belly into four and cured it with: 1:1 sea salt (fine), sugar (+pepper) 2:1 sea...

Generally, any meat piece less than 3” thick can be cover brined. Any meat piece 3” and thicker you should inject all of the brine.

Hello all, have made a previous post regarding pastrami. Going to start a batch tomorrow out of venison. Interested in pops method. But couple questions. He states 1 cup of salt per gallon of water. But salt varies greatly between manufacturers and a cup of Morton’s kosher salt will be a lot...

So I made my first attempt at smoking ribs yesterday (Oklahoma Joe’s smoker). I wasn’t pleased with the results. The meat was dry and tough. I’m trying to figure out what went wrong. Theories: I didn’t put a pan of water in the smoking chamber I should have used the 3-2-1 method (I used...

Fairly confident I got all this, this time. I shall see if I timed things properly. Mentioned in the other thread, I let these hang 1 hr in the kitchen, and if I'd had any sense I would have hung them in the smoker with the door wide open so they were outside and dry faster... Then 1 hr with...

Perfect meal Goombah!!! I can vividly remember sitting at the kitchen table drinking a glass of Gramp's homemade Dego red wine. All the while eating fresh/ hot out of the oven semolina bread. While making mountains of fresh homemade Orecchiette. Working off of a big dough ball my Noni made the...

Did you post a thread on your method by any chance? I'm using a recipe that works well without all that folding and whatnot but have only made a few loaves. Just started last year and dont like to bake in the summer...or have too much bread sitting around begging me to eat it! I remember you...

Some of the things you mentioned there is no right or wrong way, just your preference. Remove or not remove membrane. Your choice... Binder or no binder. Your choice... I just use salt and pepper, no binder. Wrap or no wrap. Few would wrap the entire time for the reason you mentioned. Many...

Agreed. There is not one way for ribs. I would try a couple methods and find what you like best. I started with 3-2-1 Then tried smoking straight through at 250 for about 6 hours (for BB), no wrap, no fussin. that is my method. I use olive oil as a binder. For St Louis membranes seem to...

The 10% brine solution is an equilibrium cure so you can inject all, some, or none of it. I agree with @SmokinEdge that if your cuts are 3" or over, you should inject. I have made ham with the 10% brine method and I injected most of the brine then used any leftover as cover in the sealed bag...

3-2-1 ribs is something I did for a few years and it's a solid proven method. Especially true if you like fall of the bone ribs. That said I've decided when doing a lot of ribs the wrapping / unwrapping etc is a pain. I'm team no wrap with spritz now.

I used the 3-2-1 method for St Louis ribs a few weeks ago. Turned out great. Three hours at 200, two hours at 225, then one hour at 225. So simple I thought I must have missed something. Nope.

Try following the 3-2-1 (or 2-2-1) method for your ribs, assuming they are baby back. Smoker temp of 225 deg. They should turn out excellent.

Ditch the 3-2-1 method and cook at a higher temp. Smoke them until you get the color you want, then wrap and add a small amount of a liquid, to braize them to the tenderness you're looking for.

Hey Robert, I'm pretty new to the smoking game also. Have only done ribs twice. St Louis style. Both times I've used the 3-2-1 method and they have turned out great. As you have read here, many different ways to do them. That's what's great about this obsession, always something to learn...

Great looking Lox> I have made it a few times and used the recipe from the old Bradly forums. I also used a old microwave as my cold smoker chamber for my bradly smoker. I don't use the puck generator anymore but it is attached to the microwave if I ever decide to use it again. The Best...

Late to the party. Have to side with the undercooked crowd. Robert, I may have missed it but don't recalling seeing it mentioned or asked, so, what type of ribs are you cooking? I mean, there are (full) spares, KC style, St. Louis style, Loin Backs, and Baby Backs. They all cook a bit...