Does 3-2-1 work for BB's

[kcquer]

Is it 3-2-1 for bb's or do I need to shorten some of it a bit? Not cookin' until Sunday, doin a pork loin too, if you can help with a link to ?DF's method before I can find it thanks for the help. Clear blue and tasty Q to all, Have a great weekend. scott

[chad]

3-2-1 is a bit long for BBs. Wrap in foil when the meat starts pulling away from the tip of the bone. Maybe 2,2,1 or 2,2 eat!!

The loin method is not mine! I think Bill translated it from TKs brisket method or some such.

Basically season the pork loin and cook 250 or so until the internal temp is around 160-170 - spray often with apple juice, cider vinegar, or Bill's choice - cherry juice pack! Wrap the loin at 160-170 and continue to cook until about 190-200. At that point pull the loin out of the cooker and put in a cooler (perhaps with a towel or two for additional insulation) and allow to "cool" to about 160 or so.

Be ready to slice some of the best pork you've ever had. If you don't eat it then just refridgerate. I is great in sandwiches when cold, too.

[BBQchef33]

3-2-1 is for spares. BB's i do 3-1-1 or less. Keep in the smoke and wait till they pull 3/8 inch back from the tips. Then mop and wrap for an hour or so. if you like mushy fall off the bone type, push it for over an hour to an hour and a half. what I've been doing lately is take them out after an hour and return to the smoke for another half hour, or until they are done to your liking. I have found that by returning them to the smoke for the final phase , they still fall of the bone, but arent as mushy.


**DISCALIMER(EDIT) **** Make sure Greg and Bill are not gonna eat ribs done this way. Since they are now official JUDGES, they will give us failing grades.... :oops: Fall off the bone is not competition quality, but in my yard they are the only way to go.

[BigAl]

Yep, Phill is right on.... And u can extend the time in the smoke if you have 'em above the heat sheild for a very long time and then sauce, foil and move below heat sheild....awsome!!!!!!!!!!

[kcquer]

Thanks guys, this place is the best cookbook ever. Now if I could get the weather to be as cooperative as the Brothers..... well its a nice thought anyway.

[Saiko]

I did the 3-2-1 method on BB's and they weren't over cooked at all. Could be because I had them on the top rack so it ran a little cooler.

[willkat98]

I did the 3-2-1 method on BB's and they weren't over cooked at all. Could be because I had them on the top rack so it ran a little cooler.

Same here. I usually do 3-2-1 on BBs (actually, I never do the "1" portion, cuz I don't mop) so its really 3-3.

But I don't think I ever had a skoke session that I didnt do a pork loin or two, a butt, or a brisket. All that stuff goes down lower and the BB's are on top.

I will actually cooler the bb's for an hour or two if I have the time, never unwrapping.

Good sheet maynard

[tommykendall]

Ya know - in general I find that 3-2-1 on Spares and 2-2-1- on BBs derives complete fall off the bones ribs. That's great stuff althouth I think that last hour can be be elimiated.

[kcquer]

Finally after 2 consecutive frustrating windy cooks with marginal brisket results some success with ribs and pork loin on a nice 55* day. Did BB's about 2-2-1. Pork loin was 160 when I put wrapped ribs back in smoker. Wrapped loin, it was 195 when time to unwrap ribs. Brought loin in set on rack to cool, when ribs and sides were done loin was 160 had a couple slices of pork loin with dandy bb's. Way past competitive doneness but fine eatin. Thanks for the tips guys, wish I could offer you a rib.

[willkat98]

KC, try throwing that loin in the cooler for 2-3 hours. It'll come back to 155 or so and be heavenly

Also, search back and you'll find some great idears on stuffing the loin. Italian Sausage, Brats, Polish, lots of stuff to throw in there.

I love doing pork loins. I would call them my signature dish. Very rare to smoke and not be cooking at least one.

[Bigdog]

Thanks guys, this place is the best cookbook ever. Now if I could get the weather to be as cooperative as the Brothers..... well its a nice thought anyway.

Best interactive cookbook, written by real people, not snobs that think they know everything.

[kcquer]

Best interactive cookbook, written by real people, not snobs that think they know everything
With a variety of options that you can custom fit to your tastes and situation.


KC, try throwing that loin in the cooler for 2-3 hours. It'll come back to 155 or so and be heavenly

I'm gonna try another one soon for main course, just had to sample last night, I was seriously hungry and I had to smell that thing in the house for an hour while the ribs finished up. Gonna use the cooler method to make feeding guests less of a guess. How it could be any better than it was is hard to imagine.


I have found that by returning them to the smoke for the final phase , they still fall of the bone, but arent as mushy.
This step was the topper, like to never got the things out of the foil and back onto the cooking grate, done enough but that last hour put a bit of the chew back in and set the rub up real nice. Ready to go St. Louis spares next time.