3-2-1 Question

Discussion in 'Pork' started by johnnie2130, Apr 10, 2013.

  1. johnnie2130

    johnnie2130 Meat Mopper

    I'm getting ready to smoke some spare ribs in an hour or so on my MES 40. After the first 3 hours of smoking, can the ribs be put in aluminum pans and covered for the next two hours in the smoker instead of wrapping each rack individually?
     
  2. bruno994

    bruno994 Master of the Pit

    Some do use this method.  I have never tried it, I like to individually wrap, but I don't see any reason it won't work.  The only downside would be if your cooking several racks, some might not be sitting in the juices and flavor enhancers, other than that go for it.
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Yes ... its how I do it..
     
  4. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Yes, it will work, but as Bruno pointed out you may be sacrificing contact with the liquids that help with tenderization.

    Works great though!  Here is an idea...do 2 racks that way and one wrapping individually and see which ones you like best!

    I always double wrap in foil and the ribs normally turn out perfect.  I shorten the time that they are in the foil because I like a little pull to my ribs, I don't want the meat falling off the bone.

    Bill
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  6. johnnie2130

    johnnie2130 Meat Mopper

    Thanks for this info. I tried to reply sooner but my computer was acting up. I'm going to read up on what to put in the aluminum pan now for the 2 hours.
     
     
  7. johnnie2130

    johnnie2130 Meat Mopper

  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I usually put some onion, spices and old bay etc in there with a cup or two of apple juice..not a lot..

               Craig
     
  9. johnnie2130

    johnnie2130 Meat Mopper

    What is Old Bay?
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Same-Same Me!!!

    The pan won't get a hole tore in it & leak juices all over your smoker, like the foil will !!!

    Also I wouldn't worry about the foiling juice being full enough to cover the meats. I sometimes even put a wire rack in the pan, under the meat, to keep it out of the juice.

    Bear
     
    Last edited: Apr 10, 2013
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    [​IMG]

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  12. johnnie2130

    johnnie2130 Meat Mopper

    Old Bay is a new one for me!
     
     
  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Yikes!!!!!!

    Its kinda like...

    [​IMG]

    [​IMG]
     
    Last edited: Apr 10, 2013
  14. johnnie2130

    johnnie2130 Meat Mopper

    I've heard of the Slap Ya Mama products! The ribs turned out really good. We ended up cooking them longer than I'm used to, but I didn't think they were ready after 6 hours of 230 degrees. Not much pullback and the outer "texture" didn't look finished. After about 45 more minutes they looked ready. They turned out really good. Tender with a little pull. These had more meat than most we've done. I'm wondering if that could have caused them to need cooking longer. Thanks for all the tips. The aluminum pans worked out really well!
     
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Absolutely----Just like a rack of Pork Spares untrimmed takes longer than a St Louis trimmed rack.

    Bear
     
  16. I Can't believe you live down there and never heard of it? I use it in most my crab boils and crab and fish cakes. Try it you'll like it. I guess different parts of the country have their own thing.
     
  17. greencove

    greencove Newbie

    I tried the 3-2-1 with spares and when I took them out of the foil after 2 hours they were so mushy and falling off the bone I couldn't even put them back on the smoker for the last hour to firm up. Next time I'll check them after an hour in foil. I smoked 4 racks of St. Louis cut on the top 2 racks of a MES 40, is it possible there was too much steam which caused them to get mushy before they went into the foil? I always had the vent half or wide open the whole time. I'm going to try the middle racks and wide open vent next time. I like my ribs with a little tug.
     

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