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Unread 05-09-2009, 11:07 AM   #1
xjcrazy
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Default 321 method for ribs?

Do ya'll think the 321 method for smoking ribs is the best? And do I use the rib racks or lay them flat on the grates?
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Unread 05-09-2009, 11:11 AM   #2
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3-2-1 is a basic guideline. Works good if you're cooking at about 240-260 degrees. If your cooker is smoking hotter or cooler then you might find it wise to modify the times a bit. Some folks foil then toss in the oven about 300 for the second stage, that cuts about an hour off the process. (3-1-1). JMHO
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Unread 05-09-2009, 12:00 PM   #3
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I do spares w/ 3-2-1, but I do baby backs w/ 2-1-1.
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Unread 05-09-2009, 12:05 PM   #4
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You can try Gail's version of the 3-0-1.

3 hrs in the pot and an hour on the grill!
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Unread 05-09-2009, 12:10 PM   #5
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Quote:
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You can try Gail's version of the 3-0-1.

3 hrs in the pot and an hour on the grill!
NOOOOOOO!
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Unread 05-09-2009, 12:28 PM   #6
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321 works pretty good on whole untrimmed spares, but if you trim to St Louis style mine usually cook in about 2-1-.5 about the same as loin backs. Thats cooking on a drum at about 265*
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Unread 05-09-2009, 12:30 PM   #7
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Yeah, my 3-2-1 for spares is at about 230°. My family likes them fall off the bone too.
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Unread 05-09-2009, 12:35 PM   #8
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I've got untrimmed spares so I guess I'll go with 321, do I use the rib racks or flat on the grates? Thanks guys, I really enjoy these forums.
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Unread 05-09-2009, 12:35 PM   #9
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As the Baron of BBQ says, "You ain't going to use the Texas crutch..."

I agree.

5-6 hours at 225.
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Unread 05-09-2009, 12:37 PM   #10
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Quote:
Originally Posted by xjcrazy View Post
I've got untrimmed spares so I guess I'll go with 321, do I use the rib racks or flat on the grates? Thanks guys, I really enjoy these forums.

either way works fine.
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Unread 05-09-2009, 12:44 PM   #11
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Quote:
Originally Posted by xjcrazy View Post
I've got untrimmed spares so I guess I'll go with 321, do I use the rib racks or flat on the grates? Thanks guys, I really enjoy these forums.
Quote:
Originally Posted by snoqualmiesmoker View Post
As the Baron of BBQ says, "You ain't going to use the Texas crutch..."
I prefer flat on the grate, especially if glazing with Habenero jelly or such near the end.

I also like them flat, cuz I foil them to finish in the cooler for 1/2 hour or so, unlike nosqualmie, who avoids the "crutch" of aluminum foil.

Try it both ways, or a thrid or fourth way.

Then stick with the method you prefer the end product on.

Best thing about trying other methods is the tasting!!
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Unread 05-09-2009, 01:34 PM   #12
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Quote:
Originally Posted by willkat98 View Post
I prefer flat on the grate, especially if glazing with Habenero jelly or such near the end.

I also like them flat, cuz I foil them to finish in the cooler for 1/2 hour or so, unlike nosqualmie, who avoids the "crutch" of aluminum foil.
I foil in the cooler when they are finished. Just don't foil during cooking. Baron calls it a crutch, sir.


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Best thing about trying other methods is the tasting!!
I Agree!


And its SNOqualmie :)
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Unread 05-09-2009, 01:46 PM   #13
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After cooking ribs with the foil method and cooking them without foil, I am now a big fan of this method. I use the 2-1-.5 method, especially when I use my UDS. They are almost fall off the bone but not quite.
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Unread 05-09-2009, 02:08 PM   #14
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Quote:
Originally Posted by snoqualmiesmoker View Post

And its SNOqualmie :)
Doh!
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Unread 05-09-2009, 02:10 PM   #15
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Ok I'm a newbie when it comes to "Q", so if you don't mind my ignorance.........

What is the 3-2-1 method?

I've done them a few different ways but never heard of that technique before.
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