Thread: Recipes and Cooking/Smokeing/Grilling etc.

Originally Posted by BigRiverMarine

Ok, now where's the 3-2-1 thing?

Ribs 3....2....1 method


Set smoker at 225....put rub on the ribs....cook uncovered for 3 hrs. at end of three hours brush down with mixture of melted butter and brown sugar....wrap tight in foil....put back in and cook for two more hours.....at the end of that 2 hrs. remove wrap and brush down with bbq sauce....put back in for another hr.

Originally Posted by "G"

Ribs 3....2....1 method


Set smoker at 225....put rub on the ribs....cook uncovered for 3 hrs. at end of three hours brush down with mixture of melted butter and brown sugar....wrap tight in foil....put back in and cook for two more hours.....at the end of that 2 hrs. remove wrap and brush down with bbq sauce....put back in for another hr.

Wow that's a long time to wait for ribs. I order ribs at this place down in Florida and they come out in about 10 minutes. Best I've ever had! lol

Originally Posted by Slab

Wow that's a long time to wait for ribs. I order ribs at this place down in Florida and they come out in about 10 minutes. Best I've ever had! lol

They are not as good as mine

Originally Posted by "G"

They are not as good as mine

X2. Folks in fl don't have a clue!

Originally Posted by "G"

Ribs 3....2....1 method


Set smoker at 225....put rub on the ribs....cook uncovered for 3 hrs. at end of three hours brush down with mixture of melted butter and brown sugar....wrap tight in foil....put back in and cook for two more hours.....at the end of that 2 hrs. remove wrap and brush down with bbq sauce....put back in for another hr.

Does this 3-2-1 differ with the weight of the meat, or does it apply no matter how much you cook at a time?

Originally Posted by BigRiverMarine

Does this 3-2-1 differ with the weight of the meat, or does it apply no matter how much you cook at a time?

3-2-1 is only for cooking ribs does not matter how many...it will work. I like the loin back or baby back ribs better than the St. Louis ribs or spare ribs....smaller bones and more meat.

Originally Posted by "G"

Ribs 3....2....1 method


Set smoker at 225....put rub on the ribs....cook uncovered for 3 hrs. at end of three hours brush down with mixture of melted butter and brown sugar....wrap tight in foil....put back in and cook for two more hours.....at the end of that 2 hrs. remove wrap and brush down with bbq sauce....put back in for another hr.

I have not read all the post yet about your method of smoking ribs but I do have a question, do you let the ribs come to room temp before you smoke them and do you let the rub set on the ribs for a period of time before smoking also? I quess that was 2 question. I'm just a dumb yankee.