Smoke entire time?

[SuperSmokerMario]

Hey guys/gals,

I posted this in the roll call, but figured I’d get more reaponses here. I also edited it a bit.

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? Otherwise I’d prefer to try adding smoke the whole time and possibly giving it more time at 200 instead of 225 to get close to FOTB status. Any thoughts?

Thanks!

-Mario

 

[uncle eddie]

3-2-1 works well if you want to make sure your ribs are done in exactly 6 hours and they will be fall-off-the-bone.

I usually just put my ribs in my MES40 smoker at whatever temp if feel like between 225F and 275F (depending on the time crunch) and just cook them to an internal temp of around 195F-205F. I don't wrap them and I don't use water in the water pan. Cook times range from 4.5-6.0 hours depending on the temp and how meaty the ribs are (I like St. Louis style best). I like this method better for naked ribs with sauce on the side (if sauce is even needed) and the 3:2:1 method better for sauced ribs.

Be sure to season your smoker before you use it!