Hi all, I am new to the forum.
I started smoking last year and love it! I have my first smoke of Pork ribs on right now and am in the "2" of the 3-2-1 method. I am smoking on a electric Charbroil Smoker (with water pan) - it's like the WSM (Weber Smokey Mountain Smoker). I am only using this, til my Smokin' Tex gets here - but had to use this smoker for a big BBQ party at my house tomorrow 2-25-07
I have a few questions on my first rib smoke:
I started the 3-2-1 method on the smoker at 6 pm tonight and the highest smoker temp I could muster was 188 degrees (Meat temp of 159), the outside temp here is 28 degree and I think this is why I could not get the smoker temp over 188 & I am also using water & apple juice mixture in the water pan (I am still doing some readin on the forum and it seems that most do not use water in the pan at all????). So, I left the ribs on for 4 hours intead of 3. I then pre heated my oven to 225 degrees, splashed the ribs with apple juice, and wrapped the ribs in foil. The meat temp hit 206 degrees at the end of the stage "2" part of the 3-2-1 method. Is this temp OK or is it to high or low?
Can I finish the "1" stage of the 3-2-1, at 225 degrees in the oven as well? The below picture is of the ribs as they were finished with stage "2" and I had just unwrapped them from the foil.
The reason I have to finish in the oven is that I also am doing a 9 pound brisket and threw that on the smoker (reloading with Oak chunks) after I pulled the ribs off of the "3" stage.
My plan is to leave the brisket on the smoker for 14 hours, then wrap in foil and do 2 hours in the oven at 225-250 until the meat temp reaches 180-185. It this a good plan?
All comments are welcome - anything that will help me pull off this BBQ birthday party tomorrow (well since it is past midnight, the party is later today!)
Thanks to all!
I started smoking last year and love it! I have my first smoke of Pork ribs on right now and am in the "2" of the 3-2-1 method. I am smoking on a electric Charbroil Smoker (with water pan) - it's like the WSM (Weber Smokey Mountain Smoker). I am only using this, til my Smokin' Tex gets here - but had to use this smoker for a big BBQ party at my house tomorrow 2-25-07
I have a few questions on my first rib smoke:
I started the 3-2-1 method on the smoker at 6 pm tonight and the highest smoker temp I could muster was 188 degrees (Meat temp of 159), the outside temp here is 28 degree and I think this is why I could not get the smoker temp over 188 & I am also using water & apple juice mixture in the water pan (I am still doing some readin on the forum and it seems that most do not use water in the pan at all????). So, I left the ribs on for 4 hours intead of 3. I then pre heated my oven to 225 degrees, splashed the ribs with apple juice, and wrapped the ribs in foil. The meat temp hit 206 degrees at the end of the stage "2" part of the 3-2-1 method. Is this temp OK or is it to high or low?
Can I finish the "1" stage of the 3-2-1, at 225 degrees in the oven as well? The below picture is of the ribs as they were finished with stage "2" and I had just unwrapped them from the foil.
The reason I have to finish in the oven is that I also am doing a 9 pound brisket and threw that on the smoker (reloading with Oak chunks) after I pulled the ribs off of the "3" stage.
My plan is to leave the brisket on the smoker for 14 hours, then wrap in foil and do 2 hours in the oven at 225-250 until the meat temp reaches 180-185. It this a good plan?
All comments are welcome - anything that will help me pull off this BBQ birthday party tomorrow (well since it is past midnight, the party is later today!)
Thanks to all!
