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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-06-2011, 08:13 PM | #1 |
On the road to being a farker
Join Date: 11-18-10
Location: Tiffin, IA
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3-2-1 Method
I used the 3-2-1 method last weekend for the first time and had great results. Depending your cooker, the times will very. Now, last week I turned my ribs upside down in the foil so they would collect the juices. I on am trying it so the meat is upright this weekend to see if I get the same results or if they will appear less moist. It seemed that although they were moist and tender they APPEARED too moist. But they tasted fantastic anyway. By far my best yet. Any thoughts or comments?
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[FONT=Comic Sans MS][SIZE=3]WSM 22" Char-Griller Offset[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3]the "Stoker" is the Heat :flame:[/SIZE][/FONT] |
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01-06-2011, 08:17 PM | #2 |
Full Fledged Farker
Join Date: 03-16-10
Location: Portland, OR
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I foil my Ribs meat side down, I've tried both ways but out of the times I've tried it, I've had better luck with meat side down. Here is a pic of some I did over Christmas eve.
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Heaven Bound BBQ Competition Team (Jesse & Amanda) Backwoods Piglet on a Trailer Traeger 070 WSM 22.5 [COLOR=Blue]Blue[/COLOR] Thermapen |
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01-06-2011, 08:29 PM | #3 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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I also do them meat side down in the foil. I do sauce them and set the glaze meat side up in the cooker after I remove them from the foil.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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01-06-2011, 08:42 PM | #4 |
Take a breath!
Join Date: 03-19-08
Location: Searcy, Arkansas
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Great looking ribs!!!!!!!!!
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01-06-2011, 08:45 PM | #5 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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Very nice looking ribs.
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01-06-2011, 09:13 PM | #6 |
Full Fledged Farker
Join Date: 01-25-08
Location: West Islip, NY
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If they were too moist, you may have left them in the foil too long.
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XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg |
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Thanks from:---> |
01-06-2011, 09:21 PM | #7 |
Full Fledged Farker
Join Date: 07-02-10
Location: Sellersville, PA
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too moist? Ive never heard of such a thing. Too tender maybe, if thats what your into, but I couldnt imagine complaining about having too much moisture in my meat
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Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS / |
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01-06-2011, 09:54 PM | #8 |
Full Fledged Farker
Join Date: 01-18-10
Location: The world's 2nd coldest capital...
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Did ribs last week - back ribs - 2-2-45mins and foiled meat side down. Haven't had luck with meat side up. Always have meat side up first, then foiled meat side down, then back to meat side up for the last hour for finishing ; )
Also used mustard to adhere the rub for the first time and was pleasantly surprised - will do it from now on!
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Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe |
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01-06-2011, 10:03 PM | #9 |
is one Smokin' Farker
Join Date: 07-11-10
Location: Gilroy, CA
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Always meat side down for me. Add some apple juice (just a little), brown sugar and honey to the foil and you have heaven!
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2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ |
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01-07-2011, 07:38 AM | #10 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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They will not be any less moist...even ribs done w/o foil will not any less moist if you cook them properly.
I'll foil ribs, but only when I add flavor ingredients like brown sugar/honey/etc. I've never seen a need to add liquid to the foil to keep them moist. They shed enough moisture inside the package to braise themselves. Otherwise it's just cook 'em until they are done...save the foil for the leftovers. |
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01-07-2011, 07:50 AM | #11 |
Got rid of the matchlight.
Join Date: 12-22-10
Location: Bothell, WA
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As a new guy, I am doing a lot of reading. It does appear there is a challenge to satisfying individual tasts. Now for a question: Would it make sense to put the ribe in a turkey cooker rather than using foil?
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01-07-2011, 07:56 AM | #12 |
is one Smokin' Farker
Join Date: 02-03-10
Location: Frankfort, KY
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what are leftovers
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01-07-2011, 01:04 PM | #13 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Cook enough...you'll have leftovers.
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01-07-2011, 01:24 PM | #14 |
On the road to being a farker
Join Date: 08-10-10
Location: So Cal
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I know a lot of guys don't foil, but I've never had success without.
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01-07-2011, 04:07 PM | #15 |
Full Fledged Farker
Join Date: 12-08-10
Location: Maryville Tn
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Nice lookin ribs!!!!!
Jim
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