Search results for query: 3-2-1

BLUF: Should I use my gas grill for the last step of making ribs or can I use my Vertical smoker all of the way through? I have a Pit Boss Pro Series II 4-Series Wood Pellet Vertical Smoker and am using a Pit Boss recipe with these 3 steps: 1) Dry-rub ribs then smoke them meat facing up @...

Hosting the family Christmas party tomorrow and I have no interest in starting this 20 lb brisket at 1am so it can be done in time. Smoking it today and will reheat via sous vide tomorrow afternoon. Black pepper, garlic, and jalapeno salt. Trimmed and seasoned it last night, wrapped it up...

We have relatives coming over this weekend and I know one of them are bringing a couple marinated racks of ribs (assuming St. Louis). I will probably only have 4 hours at the most to smoke them on the MB 800 gravity. What temp/time should I do this at? I will probably wrap in the middle...

3 loins = Bacon, 1 Maple, 2 Reg. ready for the smoker So Canadian Bacon , or up here Back Bacon, either way should be good. Picked up 3 nice loins , weighed them , figured the mix for each. Put mix right in the bag , then like shake and back , shock all over then rubbed it a lot into the pork...

Say this thread and just wanted to post a question and get thoughts and or anwsers on the 3-2-1 method. I have seen videos from pit masters who don’t seem to fond of this common rib cooking method. Was wondering any thoughts and what you think the benefits and negatives of doing this method. Thanks!

This is a mod not a build. I bought an Oklahoma Joe’s Longhorn 3-1 about a month ago for a very reasonable price. I felt and still feel it was a mixture of mediocre in two worlds. No really big enough smoker to do big smokes and the grill isn’t big enough to do more than a few burgers at a time...

I have 3 J&R manufacturing smokers up for sale. These are all wood smokers and are the best in the business for restaurants or putting on a trailer for catering or festivals. These are for the serious BBQ cooks. They consistently produce great BBQ every single time. We use J&R’s in our...

I'm going to try wrapping some Baby Backs tomorrow. Since there isn't as much meat on BB's as St. Louis ribs should I reduce the uncovered smoke time to 2 hours vs. 3 hours to prevent over doing it?

3 Breasts, 2 smoked ,1 no Thanks, with White Wine Sauce and Pasta I know I just did bacon wrapped Breasts couple weeks ago. and they were good. This time with a reminder from Jake @TNJAKE . I brined all 3 with pickle juice , injected a lot then in bag for 4 hours in the fridge. And I'm glad I...

Just you garden variety packaged ribs from the supermarket. Generously sprinkled with my "Dad's Pork Rub". Coated with "Dad's Pork Rub". I make all my own rubs and such. The temperature is perfect. If you can grill it, you can smoke it! Half way through. Under the rib is honey, brown...

Got the chance to try making ribs with the 3-2-1 method today on my WSM. Seasoned them up with some rib rub and a chunk of hickory and I was off. With the July-like weather in central PA, I was constantly checking to make sure I wasn’t running hot (as I’m typing this, today might have been...

Which part of the 3-2-1 gets altered to allow the ribs to have some pull on the bone. I love this method but want to be able to pick them up with the meat not falling off

Hi friend, New Product 2 in 1 & 3 in 1 Digital Meat Thermometer BG-HH2P released! For New unit promotion,we support UP TO 30% page coupon, just click the button besides pricing list,will get it! ONLY $17.5 (Original price:$25) can get the Dual Probe! ONLY $24 (Original price:$30) can get the 3...

And for the finali...St. Elmo's root beer glaze!

Smoked a 6.5 lbs rack of spare ribs this past weekend for the wife and I (that's about 2 servings, right?) Coated with mustard and Memphis Dust (I friggin love that stuff) and put on the MB Gravity 800 at 225. Water pan had 50/50 apple juice and water. Used B&B briquettes with a mix of...

I've been trying to read a lot but so many recipes are/or post are very vague, what does 3 2 1 or 2 2 1 mean? I'm interested in smoking ribs but am very to the smoking world. Can someone enlighten me please. Thinking of smoking ribs soon but need to learn about rubs and IT for the recipe. I know...

Saw a recipe for baklava posted by 3-2-1 a few weeks ago. Made it today per the recipe and I must say it is great! Easy to make and quite tasty. Thanks for the recipe 3-2-1. Johnny Ray

I've seen a few episodes of Restaurant Impossible with Robert Irvine and have enjoyed them to a large degree. One theme I believe I've picked up on is that when he creates the new menus for these places he tends to keep it simple but still makes some really good food. I took that concept last...

You’ll have to forgive me for getting started without you. I was on a roll and by the time I put them in I thought, “I should have been filming this”. Anyway, I started out with two racks of baby backs. I removed the membrane and applied a thin layer of mustard and a generous amount of homemade...

Wondering what would be the desired temp on baby back ribs after doing 3-2-1 method ??