3-2-1 method

Discussion in 'Pork' started by papageomel, Jul 21, 2013.

  1. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    For every "3" dollars you spend on "que", you are supposed to put "2" into your retirement, and send me the last "1".
    stevevv likes this.
  2. 3 hours smoking, 2 hours in foil and 1 hour finishing without foil.
  3. Personally, I love the 3-2-1 and 2-2-1 methods, but I do it just a little differently. Instead of wrapping them with foil, I usually put them in a deep foil roaster pan, and cover that tightly with foil. That way, they still "steam" a bit in their own juice, but any drippings and juice that's created stays in the pan. Once they're done in the foil pan, I save that "juice" and use it to baste as I finish them on the grill, or even after, just to give them a shine and a little more juiciness. I would imagine by wrapping in foil, you lose some of that juice as it seeps out of foil cracks....
  4. beekeeper joy

    beekeeper joy Newbie

    OldSchoolBBQ do you by any chance have a larger explanation of what you're doing there for the crack test?  :)
  5. I frequently do the same....3-3-eat....[​IMG]
  6. 3-2-1 represents 3 hours of smoking time, 2 hours of cooking in foil time, and 1 hour of "finishing" time with the ribs back on the smoker, but sauced (if using).  There are many variations on this cooking method - most use a temperature of 225 degrees.

    * Sorry Gents, I didn't notice Page 2 where you had already provided the answer!
    Last edited: Aug 20, 2013
  7. Let your smoker stabilize at 225 degrees F. Add your ribs to the smoker and let her go for 3 hours. Wrap the ribs tightly in aluminium foil, put 'em back in the smoker, and let 'em go for 2 hour. Remove the foil, put them back in your smoker bone-side-down, and finish the ribs for 1 additional hour. Take 'em out, let 'em rest, and enjoy.
  8. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    3-2-1 is for spare ribs cooked at 225* - 3 hours on the smoker, 2 hours in foil w/ whatever (foiling juice, brown sugar, apple juice, etc.), and 1 hour back on the smoker after foiling to firm up the ribs and the bark.

    2-2-1 is for baby back ribs...same as above only starting with 2 hours instead of 3.  I use a modified method of 2-1.5-1.5 because that is what works for me!!!  And that, my friend is the key!  Find what works for you and go with it!!

  9. bgosnell151

    bgosnell151 Smoking Fanatic

    What happens if after the 2 hours of being wrapped, you just open the foil and let them smoke that last hour sitting on top of the foil? Anyone try that?
  10. 3-2-1 and 2-2-1 refer to (in order) the amount of time (hours) in the smoker with wood chips/ chunks for a good smokey flavor, the amount of time the ribs are wrapped in foil, and the amount of time unwrapped and put back on the grates to firm up the outside of the ribs. If you like your ribs sauced, the last hour is when you would apply it.
    bgosnell151 likes this.
  11. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    More properly called the Bend Test-

    when they bend like this(sometimes they will "crack" or split open on top)  they are done.
    scorpion likes this.
  12. rgraham

    rgraham Newbie

    I like to do mine more like 3.5-.45-1. Two hours is too much steaming. Forty five minutes to an hour tops in the foil. I used to never foil, but I've come to appreciate the benefits of even that small amount of time.
  13. Well the idea of the last hour out of the foil is to firm and set the bark.

    I suppose if you just open the foil you may get some of that, but it's still being braised in the foil juices.

    If I were gonna attempt this, I would most likely flip the ribs bone side down in the foil.
    Last edited: Aug 21, 2013
    bgosnell151 likes this.
  14. flash

    flash Smoking Guru OTBS Member

     I use to do that. It is still the process of letting them firm up. Now I may leave them like that for 1/2 hour, then move them over to a hot grill. Pour some sauce on them and bark them up.

    bgosnell151 likes this.
  15. flash

    flash Smoking Guru OTBS Member

    Of course this is only useful if you do not have to cut the rack in two, which people with verticals may have to do.
  16. I use the same method and if I might suggest - add a little apple juice  (I often use thawed apple juice concentrate) and some jalapeno to the pan (I am from Texas after all) to add to the sauce.
  17. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I have never quite understood that when the simple solution is to roll them, pin with a skewer and put them in the cooker them on edge.
  18. Yep. That's what I do when I'm not gonna foil. If foiling, then cutting them up sometimes becomes necessary.
  19. dabeve

    dabeve Fire Starter

    For BB I cut that down to 2-1-1 by putting the racks inside an oven safe turkey bag, wrapping that up and then wrapping in foil. For me it greatly increases the effectiveness of steaming.
  20. flash

    flash Smoking Guru OTBS Member

     Still comes down to a matter of space between grates. Harder to spritz or add rub when they are rolled.

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