Question about 3-2-1 Method

Discussion in 'Pork' started by raven1911, Dec 29, 2007.

  1. raven1911

    raven1911 Fire Starter

    Obviously I am new here and have a dumb question. In the 3-2-1 method for cooking ribs, once you cover the ribs with foil do you still need to put wood chips in the smoker or do you just not smoke during that 2 hour time?

  2. gofish

    gofish Smoking Fanatic OTBS Member


    your right, no need to add chips when the meat is foiled.

  3. johnnie2130

    johnnie2130 Meat Mopper

    For baby backs I did 3-1-1/2. Others do 2-2-1. Either way seems to work fine.
  4. flash

    flash Smoking Guru OTBS Member

    Remember 3-2-1 is just a guideline and should be adjusted to your taste. Less time in the foil, more bite to the ribs.
    BB's do need alot less time. [​IMG]
  5. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Raven from the king of dumb question I learned that the folks here never consider any questions dumb. It's like they want you to be good at what you do. I think they want the world to be taken over by smoking meat people. NEVER feel that your questions are dumb. Everybody started at the bottom once. Now go smoke some ribs and show us how they turned out. Oh by the way....... I do belive your hooked on smoking, HAHAHA
  6. drsnook

    drsnook Newbie

    I have it figured depending on how peeps want their ribs. For myself half the time in the foil(so I can pull the meat from the bone with my teeth ala caveman). For the wife, she likes them fall off the bone so the 3-2-1 method works very well. Good luck!
  7. raven1911

    raven1911 Fire Starter

    You guys are awesome!!

    Thanks! Now off I go to break my smoker in....
  8. zapper

    zapper Smoking Fanatic OTBS Member

    Keep in mind that just about everything here is presented in the form of general guide lines. There are many variables that can affect the process. The 321 method is intended for spare ribs, the more that you trim off, the less food you have to cook and accordingly, the less time. Watch your temps and how the meat actually looks (Meat pulling away from the ends of the bone, burning on the edges or hot spots and so on)

    Foil is a great aid. It can help keep moisture in, prevent burning and ease clean up among other things. But completley sealed around food it will also keep out the smoke and its flavor imparting majic.

    Let us know what you try and how it turns out! And pics are maybe as close as we will ever come to eating your creations so feel free to post a few.

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