New member from Miami

[SuperSmokerMario]

Hey guys/gals,

I’m a newb to this cooking method and will likely have a lot of questions, so I apologize in advance!

I purchased a Masterbuilt 30in pro to start and will be making ribs this weekend. I’m going to try using it as per instructions even though I’ve read on here that most don’t add water and use pellets.

Anyway, my first question is whether or not I can/should do the 3-2-1 method without actually wrapping it in foil? In other words, can I smoke for 3 hours, not add wood chips for 2 hours, and then smoke for the last hour and achieve similar results?

Thanks!

-Mario

 

[hank2000]

Welcome there good people here with a lot of info to sure. I’ve have learned a lot here. I always rep my ribs. The 3-2-1 method is for spare ribs and the 2-2-1 method is for baby back ribs. An I ask why you don’t want to rap to me it makes a better product. I don’t know how to add a link. But look up smoking al he has a step by step for perfect ribs every time it work great. Have fun with it

 

[SuperSmokerMario]

Welcome there good people here with a lot of info to sure. I’ve have learned a lot here. I always rep my ribs. The 3-2-1 method is for spare ribs and the 2-2-1 method is for baby back ribs. An I ask why you don’t want to rap to me it makes a better product. I don’t know how to add a link. But look up smoking al he has a step by step for perfect ribs every time it work great. Have fun with it

I’m making spare ribs and have read that the difference is minimal as long as you cook low and slow. I’ve made fall off the bone ribs many times while foil wrapping with liquid in the oven, so I really was hoping to try something different as opposed to essentially doing the same thing with a few hours of smoke flavor added in. I’m not needing them to fall off the bone as you lift it, but a firm to the touch rib that does come clean off the bone and is of course tender and juicy. So, that is why I wonder if I can achieve desirable results by simply cooking them in the smoker for 6 or even 8 hours(if necessary) at 225. My concern is that adding chips throughout the entire time will be too much.. Any thoughts? Can I add chips the whole time as long as I’m getting nice blue smoke? Has anyone made ribs without wrapping?

 

[SmokinAl]

I do ribs with or without wrapping. I like them both ways.
It just depends on how I feel.
Here is a couple of threads explaining my methods.
https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/
https://www.smokingmeatforums.com/threads/naked-ribs-no-rub-no-sauce.263432/
Maybe these will give you some ideas!
Al

 

[SuperSmokerMario]

Thanks! I’ll check out the links now!

I do ribs with or without wrapping. I like them both ways.
It just depends on how I feel.
Here is a couple of threads explaining my methods.
https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/
https://www.smokingmeatforums.com/threads/naked-ribs-no-rub-no-sauce.263432/
Maybe these will give you some ideas!
Al[/QUOT

 

[gary s]

Good afternoon and welcome to the forum from drizzley chilly day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

Gary