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

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.

Hold the phone. Are you telling me I can roast beans on my Blackstone?

Well I have been winging it on the process since no response to the original post. I took 10-12 lbs of pretty fatty pork butt and ran half thru on a 3/8 grind and the remainder thru on 1/4" grind. I scoured the net for information and came up with a decent recipe from several sources. So many...

Walt Disney World Swan and Dolphin Resort Sweet and Spicy Ribs Serves: 4 1/2 Cup Olive Oil 3 Each Sweet Onion (finely chopped) 6 Tbsp. Garlic (approximately 10 cloves, chopped) 5 Tsp. Oregano (chopped) 5 Tsp. Black Pepper 3 Tsp. Paprika 3 Tsp. Cayenne 3 Tsp. Crushed Red Pepper 3 Cups Ketchup 3...

For beginners wanting a dry cure method I couldn't recommend mortons tender quick stronger. Others will disagree, usually because you have no control over the salt content but it's premixed and no matter what you are doing it's 1 tbs per pound of meat period. Simple and fool proof, just rub it...

Have not posted in a long time so figured I would share from last week. Local store had a 4lb bone in “half shoulder” which I had never seen before. Was worried about it drying out so I threw some ribs on just in case. Made some Chef snacks out of the rib trimmings as well. 225 using lump and...

Hi all, First time on the forum and I'm looking for a little advice. I've done spare and baby back ribs mostly using 3-2-1 and 2-2-1 methods, but for new years I've bought monster ribs 2.8kg per rack. I was wondering if 3-2-1 will still work or is there another method better suited for this size...

Hi there and welcome! I take all the guess work out these days and I follow SmokinAl's foolproof method. Put a bbq thermometer probe between the rib meat and when it hits 195-198F Internal Temp (IT) of the meat, take a toothpic and stab the meat all over and if it goes in without resistance...