Basic question of the 3-2-1 rib smoke method

[PAS]

When do you start counting the first 3 hours? Preheat to 225, add ribs and wait for the temp to come back up to225 then start timing the 3 hours?

Using an MES 30 "

 

[gmc2003]

Once the ribs are on the grill, the countdown begins at my house.

Chris

 

[kruizer]

Yeah, what he said.

 

[phatbac]

I'm with Chris too.

Happy Smoking,
phatbac (Aaron)

 

[Geebs]

Agree with Chris

 

[schlotz]

We hold on to the simple premiss that cooking begins when heat is applied. Of course that also is the signal for beer time! ;)

 

[SonnyE]

I agree with Chris.

When the meat meets the heat, the drums start to beat.
Oh wait, that was in the cannibal village.... :oops:

I always begin my timing when I shut the door. And I like having my external dual probe to monitor the smoke temperature, and the internal temperature of the item being smoked/cooked. (Not really easy with ribs)

Two exceptions to that: Eggs and Oatmeal. I start timing those when the boils comes back...