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

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...

Do you wrap??

I tried a method yesterday for St. Louis spares that I saw on YouTube. Instead of 3-2-1 at 225°, this guy recommended 4.5-.5-.5. Did not work for me. They were edible, but far from my best effort. No pull back on the ribs, and they were pretty chewy.

I usually just run and throw on the smoker at around 230-240 for 4 or 5 hours. I am not a fall off the bone guy, I like a little bite in my ribs. I am going to do my first Spare Ribs soon and I am going to try a 3-2-1 method on those.

Want to do smoked ribs to add to stews, roasts, etc. Many European recipes use them to add a depth of flavour to dishes, such as stuffed sourcraut rolls. So, not to eat after finishing, but recook in something else. Seems to me, no need for 3-2-1 method, just a simple smoke process. Any ideas...

Sorry I didn't mention it, Joe. Full spares, not St Louis style. The bend test sounds good too. I remember thinking they felt too stiff.

Smoked some St Louis ribs Saturday. Did the 3-2-1 method. Rubbed with Hey Grill Hey's rib rub recipe. Three hours at 200, two hours wrapped at 225, one hour unwrapped and basted at 225. I used Pit Boss Hickory blend pellets and a smoke tube. They came out fantastic. Probably the best smoke...

I partially smoke ribs and sausage, then add them to a bed of sauerkraut and potato slices, then cover and finish in the oven. The smokiness gives a whole different layer of flavor. Pork hocks or split shanks are another option, smoke for a couple of hours and add to stews, beans etc., and...

If I recall, the earliest mentions of a 3-2-1 timeline was probably on The BBQ Forum, and the original BGE member forum at least 20 years ago. And this timeline is for the full slab, which weigh-in at 5# to 6#. It does not work on smaller racks of ribs. The 3 hours is usually a good...

Inda has you covered. I’ll just reinforce some of what he already stated. Meat internal temp will always lag the actual smoker temp by 20-25* so with a pit temp of 170, 145-150 IT is about all you get. 11 hours on sticks is unusually long time. Running a therm in sticks can be very deceiving...

StickyStarMark unreadLeaveUnwatch daveomak RIP - Gone but not forgotten. OTBS Member ★ Lifetime Premier ★ Nov 13, 201027,1184,994Omak,Washington,U.S.A. Feb 21, 2021 I don't chat... I do private messages.... What's up ?? O.T.B.S. 239.. When I got here I was a dummy...I learned quite a bit...I...

Looking for some help. I have bee smoking for a few years now and everytime I smoke Ribs, they do not turn out how I would like them to. I usually go with the 3-2-1 method at 225, but for some reason I can never get get them to come out right. They don't fall off the bone as they should...

Absolutely correct!

Ok I’m still a newb on this site, maybe it’s a setting but I don’t see your sig and I do want a look at that dipping sauce. Is it a setting or because I’m on my phone or just me? ( it’s ok, I know sometimes… it’s me)

I smoked a ton of butts. Never brined one. Does it make a huge difference? Worth it?

I've learned a few things since I wrote this write up. 1.) Ditch the beef broth injection method. 2.) When you trim the fat off your brisket, take the fat trimmings and put them in a large pot on the stove and cover. Set the stove to setting 2 or 3. Let it render liquid beef tallow. 3.) Filter...

From Grok: My querry- So tell me how they dry cure Culatello naturally in the open air start to finish in Italy. from the salting, to the casing, to the cold room hold for 3 weeks for salt equalization, the first mold fermentation with temps. 53-59*F, then the winter phase, and the second mold...

Super coffee nerd here. I'm not a coffee-maker user, so not much help in this discussion. I do pour-over (V60 - $10), AeroPress ($35), or Italian moka pots (cost varies based on size), which technically is a coffee maker. The moka pot will give the strongest flavors of my three brew methods...

Fall Off The Bone gets a bad rap from the "Purists". Sterling Ball comes to mind. He once said that he'd "like to kill the man who invented the 3-2-1 method". Yeah, Sterling. Real intelligent comment. You fix what you like. More accurately, fix what your wife likes.