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Original poster
Jul 26, 2005
Hello all. My name is Steve and I live in south central Missouri. I have a stainless steel GOSM that I bougth at Sam's Club almost 2 years ago (does GOSM even make a stainless steel smoker anymore?) and I love it. I smoke a lot and make a number of different things but my main items are pulled pork using the pork shoulder, pork ribs, buckboard bacon also using the pork shoulder ( I have just tried making Canadian bacon using the Buckboard bacon cure and pork loin and think it might be the best thing to come off of my smoker). I also do a lot of poultry mainly whole chickens but also turkeys. We love beef brisket but rarely have the time to do it up right.

I mainly use a basic rub using kosher salt, brown sugar and black pepper. For the poultry I use a basic brine of water, brown sugar and kosher salt. I have had some great successes and some major failures and continue to learn how to make things better. I look forward to exchanging ideas with everyone here.

One question, what is the 3-2-1 method for ribs?

Welcome to the forums!

Here is a link to TulsaJeff's WYNTK 3-2-1 description.

You can also search the pork forum for 3-2-1 to read how other members have done it. I never could make good ribs until I used 3-2-1.

Good luck. Feel free to ask questions, the friendly folks here at SMF will make answer. We also love to hear about your successes. We love food pron pics too!

Take care, have fun, and do good!


Welcome aboard Steve,

Sounds like you have things going your way in the smoking department.

Meowey covered it all in the 3 -2 -1 rib department, so now cook some up and post us some pics.
Hi Steve -

Welcome to the forum! Sounds like you've got a bit of experiance to share with us. 3-2-1 is an alomst fool proof method for ribs - give it a try!
Hey Steve, welcome. I am relatively new here myself but I will tell you that you've found a site full of good people with a lot of knowledge who don't mind sharing. If you are in south central Mo then we are probably neighbors as I live in Mtn. Home.
Hi Steve, I'm a new old guy, or an old new guy, which ever way you look at it and I'm interested in this Buckboard Bacon cure, I'm in GA and i've been smoking meat for over 20 years but, I really want to get into Curing hams and Cold smoking Bacon. I think that it is a lost art that is going by the wayside. All the guys that really know this stuff are Dying out, and i'd like to learn as much as I can. What is the Buckboard Cure? Thanks, Greg. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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