Recent content by papageomel

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  1. papageomel

    3-2-1 method

    I was wondering, after 2 or 3 hours of smoking we wrap the ribs, right. then place it back in the smoker. what I was thinking is that instead of putting the foil wrapped ribs back in the smoker I will place it in the oven for 2 hours. Then when everyone is ready to eat then slap it back on the...
  2. papageomel

    3-2-1 method

    Hi Gary, I haven't touch that issue yet, I want to do the basic hickory and mesquite woods for now. Once I nail this then I will try woods such as Acacia, Kakawate (Chocolate) woods. I would also like to try the husk of the coconut as coconut tree is abundant here in the Philippines. Coconut...
  3. papageomel

    3-2-1 method

    I am overwhelmed with all these inputs I get here. Thank you! Yes the more I cook the better I will get. The problem here in the Philippines is that the ribs BB are to thin so I need to adjust the time for it not to get dry. I will post some more photos of what I have done soon.  Again, Thank...
  4. papageomel

    3-2-1 method

    3 hours smoking, 2 hours in foil and 1 hour finishing without foil.
  5. 3-2-1 method

    3-2-1 method

  6. papageomel

    3-2-1 method

    Just got the chance to do my 1st smoking today. I hope it turns out good. Problem is that my heat is erratic. 225-250*F. Ill post other photos after the Q's done.
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    IMG_0139.jpg

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    • Album: 3-2-1 method
  8. IMG_0137.JPG

    IMG_0137.JPG

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  9. papageomel

    3-2-1 method

    Thanl you for this chef JimmyJ
  10. papageomel

    3-2-1 method

    Thanks oldschoolbbq!
  11. papageomel

    3-2-1 method

    No your not hijacking, Its good you asked that, at-least I also know the temp when I do my ribs.
  12. papageomel

    3-2-1 method

    Thank you PGSmoker64, I will definitely take a photo of my product. But I have to learn how to upload photos here. 
  13. papageomel

    3-2-1 method

    Thank you! What is the guideline time per pound of meat?
  14. papageomel

    3-2-1 method

    Thank you Tropez
  15. papageomel

    3-2-1 method

    Hi Im fairly new to somking meats and I was just wondering if the 3-2-1 method only applies to Spare ribs or does it apply to BB Ribs. I will be doing my first smoking next week and I just want to make sure I do it correctly. I'm Using a UDS that I made. Thanks in advance for the help.
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