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

Been 4 months for a Smoke, So I had 2 ( 1 Single smoked ribs and beans, other 1 Smoked Chili Con Carne ) Hello every one. It has been a wild summer, finally found ( made ) time to stop and have a couple suppers this week. Still just quick and simple meals on the Q with smoking box, but nice...

Complaining about pellet smokers is the same as people who bitch about 3-2-1 ribs.

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...

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 haven't posted anything at all in years... but I also haven't forgotten all you wonderful smokers :emoji_blush: I did some reading to learn a long time member(s), and the ultimate Prime Rib mentor passed on... sad :emoji_disappointed: I've had my own season of grief, but times are better in...

When I started out I wrapped big cuts (tried foil, paper), did the 3, 2, 1 on ribs and all that. Now I just run it all till probe tender without messing around. I like it that way. Dinos are so marbled I dont see why a wrap would be warranted. I am running a pellet smoker as well.

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...

I CHANGE THE PAN AS NEEDED EVERY HOUR OR TWO AS NEEDED FOR MORE SMOKE, KEEPING THE VENTS 1/3 OPEN. WHEN I'VE HAD ENOUGH SLOW SMOKE I CLOSE BOTH VENTS AND FLIP THE SWITCH TO THE 1250 WATTS UNTIL I REACH THE DESIRED IT OF THE MEAT I'M SMOKING. WHEN SMOKING SAUSAGE I ALWAYS STARTED OUT WITH THE...

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...

Looks great! I am going t try my first 3-2-1 Ribs this weekend or next. I am usually a no wrap but excited to try Jeff's Asian Spare Ribs.

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...

New Pellet grills: I bought a Grill Chimp 1.0 that was reduced due to a closeout model. Very happy with it, its my 1st Pellet grill. Less then $500 with a cover. Free shipping also. Small? but for a family of 3 it works ! You can do 3 BBQ Ribs, or 4chops, with room to use the top shelf...

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...

American Way Smokehouse Independence, MO 12-26-2025 ⭐️ If I could leave a negative 5 star rating I would. This place is a joke and a half. Strike 1 - Can't put ribs on a 3 meat platter? Really? 😡 Strike 2 - The teenage male behind the counter (curly hair broccoli cut) says to get my beer...

I remember that Tuffy Stone mentioned 3-2-1 quite some time ago.

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...

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.

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.

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.

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...