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My Second Smoke...

Discussion in 'Roll Call' started by sbukicker38, Aug 20, 2010.

  1. i live on long island, so smoking is not very popular over here...but i love it...it was my second time doing it. the first time i did ribs i smoked it for about 7 hours on 225 and then put it on the gril for about 10 minutes sloppin my own barbecue sauce all over it...came out pretty good...im learning, im a 23 year old new yorker learning how to cook and smoke...

    the second time around i tried something completely different.......

    decided to smoke my ribs for 3 hours and about 225 degrees, they sure were looking nice...

    then i took the ribs out and put them in a big pan and covered/smothered them in my barbecue sauce, i covered it with tin foil and then put it in the oven for 3 more hours at 230 degrees...it turned out great, i think i lost a  little smokey flavor, i dont know if i covered the ribs good enough, should i use plastic wrap and then tin foil??? but, by the time they were done i was taking them, the bones were literally coming off the meat...to test how well i did, i went to pick the ribs up by the bone...i couldnt as it just came right off...great sign so far !!

    so i sit down to try them out, they were great...could of been greater though...lost a little of the smokey flavor...if it had more of that, i think for the second time, i did pretty damn good.

    couple of questions though everyone, when putting in the oven, how can i not lose the smokey flavor?? and second....i have been wanting to marinate my ribs for 2 or 3 hours with something before putting them in...any suggestions on what kind of marinade i can do??? thanks everyone !!

    Smokes Up,

    SBU Kicker

    P.S. next time i will have pictures
  2. lucky13

    lucky13 Smoke Blower

    SBU, if you don't want to lose the flavor then don't put them in the oven covered in a sauce.  Try smoking them for 3 hours, foil them and leave on the smoker for another 2 hours and then uncovered again on the smoker for another hour (the 3-2-1 method).    As far as a marinade for ribs, I don't use one.  Dry rub is the way to go in my opinion. 

    Try another rack or two using 3-2-1 and dry rub and then see how it tastes.  Leave the BBQ sauce on the side, many of us here don't use it at all, just my personal preference.
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Ditto on the no sauce,

     3-2-1- is the best way i have found to get consistant ribs. If you like em fall off the bone then you may want to cut the last 1 hour down to 1/2 hour as this stage is to firm the ribs back up .

     I allways serve sauce on the side for those that want it.

      If you must sauce do it in the last 30 min after you take them out of the foil.
  4. when you say foil them...wrap them up in the foil ??
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    yes wrap them in heavy duty foil
  6. and if you guys dont mind me asking, because i have gotten numerous people tell me about he 3-2-1 method...what does tin foiling it do and overall what does the 3-2-1 method do...i am going to try it too
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    you run your ribs on the smoker for 3 hours  then wrap in foil and back on the smoker for 2 hrs. then unwrap and back on the smoker for one hour.

     The first 3 hrs is cooking and smoking , The second 2 hrs is actually braising in the foil which tenderizes the ribs.

    The last 1 is to firm up the ribs after braising.

     The only time i apply smoke is during the 1st 3 hrs.

     Usually smoke at 225 - 235.
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    3-2-1 is a guidine, and the thing to remember is that you can adjust how fall of the bone thay are by adjusting the amount of time in the foil. Most people find two hours is to much and drop it to 1 or 1 1/2 hours. I personally have gone to cooking my ribs at a lower temp (200-225°), and cooking them competely uncovered, then saucing them 30 minutes before I take them off the smoker.
  9. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
  10. yea man...im going to post picture when i get them...i will be smoking a rack of ribs this week, along with doing hamburgers, im going to give some burgers a try
  11. walle

    walle Smoking Fanatic OTBS Member

    Welcome aboard, SB!

    Sounds like you've got the one thing that will make you a great smoker - NO FEAR!

    Like the others, the 3-2-1 method works like a charm, then you just mess with the 2's and 1's until you figure out how you like them.  Personally, I use the 3-1-1 on spares as I like to bite off the meat.

    Ya found the right place, so hang in there and figure out the picture thing.  Good to have ya.

  12. deannc

    deannc Master of the Pit

    Welcome aboard!  Looks like your set to get that next rack on.  As the others said, give the 3-2-1 a try and then work from there to determine what you like best.  For example I've modified the 3-2-1 to my liking so far and that is 3 1/2 hours smoking, double foil for 1 1/4 hour and then out of the foil to firm them back up for an hour. I started out at 1 1/2 hour in foil but it made them to fall off the bone for my liking.  

    But that's the thing about smoking, it's all about finding what technique and method that suits what you like.  Good luck with your next rack, looking forward to drooling Qview! lol