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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-28-2008, 09:44 PM   #1
Lemon Lime
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Default 3-2-1 method

I am new to this site and the Chef of a new team to enter our first competition in May. After doing much research in the various threads, I keep seeing the 3-2-1 method when talking about ribs. I'm sure it's out there somewhere but I don't know how to find it. Just trying to do some homework. Can anybody help me with what this is?

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Unread 02-28-2008, 09:48 PM   #2
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3 hours in the smoke,wrap in foil for 2 hours(still on smoker), unwrap and put on smoker for 1 more hour to firm up a bit(sauce if desired in the last hour).
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Unread 02-28-2008, 09:48 PM   #3
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Basically

3 hours in smoke
2 hours in foil (w/heat)
1 hour back on smoke/heat to firm up...

I'll look up some links for you in a minute.

Please head over to "Cattle Call" and introduce youself.
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Unread 02-28-2008, 09:49 PM   #4
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It's a method smoking for spare ribs. With cooker at 250*, 3 hours in smoke, 2 hours in foil, and 1 hour to firm up and sauce. For loin ribs, use 2-2-1 as a guidline. .........stan
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Unread 02-28-2008, 09:52 PM   #5
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Here you go!

http://www.bbq-brethren.com/forum/showthread.php?t=9030
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Unread 02-28-2008, 10:17 PM   #6
Lemon Lime
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You guys are awesome. I've been sending links to all my team to read. We're backyard guru's but now the fun begins. We've worked the Am Royal for a number of years as Meat Inspectors and finally decided to take the plunge. Question for trp1fox: sorry, but how do I get to the "Cattle Call"?

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Unread 02-28-2008, 10:19 PM   #7
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Quote:
Originally Posted by Lemon Lime View Post
You guys are awesome. I've been sending links to all my team to read. We're backyard guru's but now the fun begins. We've worked the Am Royal for a number of years as Meat Inspectors and finally decided to take the plunge. Question for trp1fox: sorry, but how do I get to the "Cattle Call"?

Lemon Lime

http://www.bbq-brethren.com/forum/forumdisplay.php?f=11
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Unread 02-28-2008, 10:55 PM   #8
Lemon Lime
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I should qualify, we think we're good but after reading all of this, whoa!
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Unread 02-29-2008, 05:46 AM   #9
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Or depending on how done the ribs are it can be 3 hours on the smoker unwrapped, 2 hours on the smoker wrapped and 1 hour in the cooler.
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Unread 02-29-2008, 06:31 AM   #10
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just watch your time in foil can overcook it, they will literally be fall off the bone.
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Unread 02-29-2008, 06:57 AM   #11
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I agree with n-2-que. I use the 3-2-1 for spares and the 2-2-1 method for Baby backs as a guide line. It's easy to cook ribs into a pulled rib spammy if you don't watch it.
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Unread 02-29-2008, 09:41 AM   #12
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Practice,practice, practice and of course taste testing all of that stuff you practice cooking. It's a dirty job but someone has to do it!!!
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Unread 02-29-2008, 09:49 AM   #13
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Quote:
Originally Posted by Porky View Post
Practice,practice, practice and of course taste testing all of that stuff you practice cooking. It's a dirty job but someone has to do it!!!
Amen Brother Porky, I'll have another rib. Thank you
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Unread 02-29-2008, 04:27 PM   #14
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Quote:
Originally Posted by Smokin' Shawn View Post
I agree with n-2-que. I use the 3-2-1 for spares and the 2-2-1 method for Baby backs as a guide line. It's easy to cook ribs into a pulled rib spammy if you don't watch it.
You say pulled rib sammie like it's a BAD thing! I love rib sammies. Cook 'em to fall of the bone stage (back ribs or St' Louis) and put the slab on a big loaf of french bread. pull the bones out, sauce and serve. My McRib Mod.
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Unread 02-29-2008, 05:08 PM   #15
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Rib are good any way you smoke them. Actually most of my people like them falling off bone
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