2-2-1 first try

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I use hickory chunks all the time with great results. The key to avoiding black meat is TBS
This ^

I also use Hickory and I really enjoy mixing it with Cherry.  Either way is good.  Keep the smoke thin, blue and consistent and the meat wont turn black.  Especially if you're only putting 2 hours of smoke on it with a 2-2-1.  
 
Those ribs look great. I used Hickory for years, I like it but the family thought it too strong. For the last year I have been using Todd's Pitmaster's Choice, a 1/3 each blend of Hickory, Maple and Cherry. Totally love it. If you wish to try it, here is the Foiling Juice, gives ribs a great flavor and pretty shine...JJ

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For Pulled Pork:

Add the above to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

De-fat the remaining Juice from the foil pack or pan and set aside.

Pull the Pork and place it back in the pan and add the Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crockpot and add Apple Cider or Juice as needed to make up the Juice that was absorbed while refridgerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

Note: the addition of Apple Cider should make the PP moist but not Swimming.

I was AMAZED...No additional sauce needed. Thanks for the inquiries, ENJOY...JJ
Foiling Juice sounds great!!  Will try this weekend.  Do you foil with meat facing down or ribs down? What temp do you use for the 3-2-1 rib cook?  What internal temp are you looking for with the ribs?
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky