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

I quit wrapping. before I fell into this band of enablers I just did what the internet suggested with a 3-2-1 method. It always yielded FOTB (fall off the bone)ribs, and I'm not a FOTB fan. Now I go unwrapped on my WSM at 250-275. typically 4-5 hours.

US, Your ribs look good. A fail proof method (usually :) ) is 3 hrs unwrapped-2 hrs wrapped-1hr unwrapped for St. Louis cut ribs or 2-2-1 for baby backs. IMHO I wouldn't brine them but you can add things when you wrap them.

Basically yeah. Some people put salt on coffee filters. I just use my smoking mesh mats (square holes in them) with parchment paper on them. I put about a 1/4-1/2 inch layer of kosher or sea salt on it and smoke away. At some point I go and I mix it all around so the buried salt gets smoke...

Welcome! I made a video showing exactly what you want, down below. The sodium nitrite is the curing agent. In the US It needs to be 120ppm exactly for bacon, not more, which is 1.9g of cure#1 per kg of meat+water. The sodium erythorbate is the cure accelerator that is required to be used for...

I might! The only reason I wrapped them is because my last rib cook turned out a little dry, and I thought that the vinegar might help.

I do something similar, but since I'm using a WSM I set my alarm for 2 1/2 or 3 hours...I get through the night only having to wake up twice. And for overnight cooks, I sleep on the couch in the sunroom, about 8' away from the smoker on the deck, so I don't have far to go. I do have temp probe...

I'm pretty new to BBQ'ing with a smoker, and I've had a few hiccups trying to get it right on my new Weber Smokey Mountain. Yesterday, I followed the "Minion Method" and tried the 3-2-1 method. After 3 hours, I wrapped the ribs in some foil with vinegar, butter, and brown sugar. 90 minutes...

A side X side comparison. I like that. Curious your final thoughts. I generally do not recommend doing bacon naked longer than 2 weeks. So if pushing for another week I would suggest you bag it in a zip bag at the end of 2 weeks or you could start the whole process with collagen sheets. Either...

A much better method to measure airflow.....and much simpler and cheaper.... is to us a piece of butcher's twine. Hang a piece next to your sticks about 2-3' long. the bottom end should move no more than within about a 1/8" circle; i.e. 1/16" in any direction. Any more than that and you have too...

Dave, Those look awesome!

Above the recipe is says for 1kg / 2.2 lbs but looks to be written out for 4.4 lbs batch. Correct?

My wife and I did a pretty good job of finishing off a whole rack of Baby Backs. They had a good finish on them a great smoke flavor (I used apple wood only with too much charcoal. I used a modified Minion method but WAY too much charcoal in the chimney. The temp never got above 320 before I got...

The beef ribs came out just slightly better than the pork ribs 😆. I found an easy beef ribs recipe on this site and basically followed that. 225 for three hours, wrap for two, then sauce and back in for 10, sauce again and back in for 10. I really like the flavor and everything but there's...

Exactly. That's where I got the 2hr figure from. Alternative curing, method 3: Mix meat with salt, Cure #1 and other ingredients. Stuff sausages and hang at room temperature for 2 hours. Transfer to a smokehouse. Apply smoke when sausages feel dry. Several of his "quick" recipes with a low...

So this is probably me not being used to pork (most of my processing so far has been beef), but I've been dabbling into pork more and more. Based on Marianski's claims that pork fat is superior to beef fat, I expected the move into pork to be awesome.... but I am finding the flavor a bit strong...

Glad you found the other thread! I couldn't tell you exactly what the equivalent is. I do 2.5 cups of dry beans at a time and with the veggies and such I add (tomato, onion, 1pound bacon) I get just under 3/4 of 6 quart instant pot. So I would guess 2.5 cups should give at least 3 cans or so...

This was my first attempt at ribs for 2024. I must say that they turned out great. I used the 3-2-1 method, hickory smoke, with Heath Riles' Peach rub, and sauced them with some Hampton Acres sauce I received from @JIMSMOKES in the Xmas gift exchange. I was really impressed by how nicely...

Rather than start a new thread I thought I'd just update this with my 2nd attempt at "Smokies" Same recipe as above except for a few minor changes. Using feedback from family and friends I decided to cut down a bit on garlic & salt & change the salt/msg ratio, increase the black pepper, and cut...

I'm glad the info helped! Wow $418 is a lot for seasonings, so best to just get a little coriander hahaha :D I did my first jalapeno and cheese a few months ago (can't believe it took me forever to get to one) and I went through the trouble of cubing up a block of cheese and letting it dry for...

Either will work fine. Cubing and curing the meat before grinding is the preferred method in Poland. I personally grind, mix and stuff then hold for 48 hours covered so the casings don’t dry out. It’s all personal preference. Beef has the ability to hold more water than pork which potentially...