what is the 3-2-1 method

Discussion in 'Pork' started by biggen81, Mar 8, 2011.

  1. biggen81

    biggen81 Newbie

    can anyone tell me what is  3-2-1 method
     
    Last edited: Mar 8, 2011
  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    3 hrs unfoiled 2hrs foiled and then 1hr unfoiled. Havent used this method, someone correct me if I'm wrong
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    3-2-1 for spare ribs & 2-2-1 for bb ribs means. You smoke the ribs for 3 hours, wrap them in foil with some kind of juice ( most guys use either apple juice or beer ) put them back on the smoker for 2 hours, unwrap them & smoke unwrapped for 1 hour. Some guys put BBQ sauce on them the last half hour or so.
     
  5. On the Apple Juice or beer, do you just use like a spray bottle for it?
     
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Put 1/4 cup of whatever liquid you want to use in the foil w/ the ribs for the 2 hr part.
     
  7. rhino55

    rhino55 Newbie

    at what Temp should you try this at
     
  8. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      For ribs, 225-250 is a good place to start.

      Mike
     
  9. kryinggame

    kryinggame Smoking Fanatic

    It's a secret code for the illuminati.

    Dangit, use the search button. lol
     
  10. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    The search was done 2 1/2 years ago, see post #3.
     
  11. I've done that before 311 3 hours unwrapped one hour wrapped and the last hour you put barbecue sauce on every 30 minutes apply a 30 minutes apply again 30 minutes done! They're amazing I usually just stay with the dry rub ... Usually!!,,, Merry Christmas and happy holidays everyone!!!!

    Rolf
     
  12. I have done plenty of baby backs using a modified 2-2-1 method. I put them on my Big Joe at 260 for 2 hours, then wrap them in foil with a 1/3 cup of Merlotor Pinot Noir for 1 hour, then unfoiled and back on the grill for sourcing and a 1/2 hour more and they are perfect!
     

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