I read about the 3-2-1 method and understood the concept just never felt the need to use. I have alway been happy with the way my products have turned out just smoking low and slow. I don't mop or spritz just a little basic rub and into the smoker. Well today I decided to try the 3-2-1 method for a rack of pork ribs. All in all I have to say I was pretty impressed. The big thing I noticed was how much more tender they were. I used a mixture of oak and hickory with the AMZN smoker had just under 3 hours of smoke. Wrapped for 2, meant to spritz with a little apple juice but didn't have any so I just dropped a a tablespoon of water in the bottom of the tin foil because the ribs looked dry, internal temp was already 170. Normally I pull them at that temp so I was a little worried that I was going to really over cook them. Pulled them out of the foil at 2 hours and was amazed at how moist and tender they had become. Put them on the open for about 45 mins and man was that some good eats.
I have a basic rub recipe that is great on my pork butts and I used today on the ribs but there was too much heat from the cayenne. Will have to take that into account on the next batch. From now on I think I will use the 3-2-1 more often. Sorry for the no Q-view. Didn't think about it till it was too late.
I have a basic rub recipe that is great on my pork butts and I used today on the ribs but there was too much heat from the cayenne. Will have to take that into account on the next batch. From now on I think I will use the 3-2-1 more often. Sorry for the no Q-view. Didn't think about it till it was too late.
