喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 01-06-2011, 08:13 PM   #1
AMoore
On the road to being a farker
 
Join Date: 11-18-10
Location: Tiffin, IA
Downloads: 0
Uploads: 0
Default 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?
__________________
[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]
AMoore is offline   Reply With Quote


Unread 01-06-2011, 08:17 PM   #2
Shotgun smokers
Full Fledged Farker
 
Join Date: 03-16-10
Location: Portland, OR
Downloads: 0
Uploads: 0
Default

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.
__________________
Heaven Bound BBQ Competition Team
(Jesse & Amanda)

Backwoods Piglet on a Trailer
Traeger 070
WSM 22.5
[COLOR=Blue]Blue[/COLOR] Thermapen
Shotgun smokers is offline   Reply With Quote


Unread 01-06-2011, 08:29 PM   #3
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

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.
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Unread 01-06-2011, 08:42 PM   #4
wheelterrapin
Take a breath!
 
Join Date: 03-19-08
Location: Searcy, Arkansas
Downloads: 0
Uploads: 0
Default

Great looking ribs!!!!!!!!!
wheelterrapin is offline   Reply With Quote


Unread 01-06-2011, 08:45 PM   #5
OneHump
Full Fledged Farker
 
Join Date: 08-15-10
Location: Danville, CA
Downloads: 0
Uploads: 0
Default

Very nice looking ribs.
OneHump is offline   Reply With Quote


Unread 01-06-2011, 09:13 PM   #6
K I N G P I N
Full Fledged Farker
 
K I N G P I N's Avatar
 
Join Date: 01-25-08
Location: West Islip, NY
Downloads: 0
Uploads: 0
Default

If they were too moist, you may have left them in the foil too long.
__________________
WEBER SMOKEY MOUNTAIN
GOSM
FOUR SEASONS GASSER
Yellow thermapen
AKA-Crusty DippinTush


http://img.photobucket.com/albums/v2...pinsgasser.jpg
K I N G P I N is offline   Reply With Quote


Thanks from:--->
Unread 01-06-2011, 09:21 PM   #7
nrok2118
Full Fledged Farker
 
nrok2118's Avatar
 
Join Date: 07-02-10
Location: Sellersville, PA
Downloads: 0
Uploads: 0
Default

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
__________________
Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /
nrok2118 is offline   Reply With Quote


Unread 01-06-2011, 09:54 PM   #8
Bacon_99
Full Fledged Farker
 
Bacon_99's Avatar
 
Join Date: 01-18-10
Location: The world's 2nd coldest capital...
Downloads: 0
Uploads: 0
Default

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!
__________________
Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe
Bacon_99 is offline   Reply With Quote


Unread 01-06-2011, 10:03 PM   #9
huminie
is one Smokin' Farker
 
Join Date: 07-11-10
Location: Gilroy, CA
Downloads: 0
Uploads: 0
Default

Always meat side down for me. Add some apple juice (just a little), brown sugar and honey to the foil and you have heaven!
__________________
2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ
huminie is offline   Reply With Quote


Unread 01-07-2011, 07:38 AM   #10
Cook
is One Chatty Farker
 
Join Date: 12-23-10
Location: Mount Pleasnt, SC
Downloads: 0
Uploads: 0
Default

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.
Cook is offline   Reply With Quote


Unread 01-07-2011, 07:50 AM   #11
JustBob
Got rid of the matchlight.
 
Join Date: 12-22-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

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?
JustBob is offline   Reply With Quote


Unread 01-07-2011, 07:56 AM   #12
wildflower
is one Smokin' Farker
 
wildflower's Avatar
 
Join Date: 02-03-10
Location: Frankfort, KY
Downloads: 0
Uploads: 0
Default

what are leftovers
wildflower is offline   Reply With Quote


Unread 01-07-2011, 01:04 PM   #13
Cook
is One Chatty Farker
 
Join Date: 12-23-10
Location: Mount Pleasnt, SC
Downloads: 0
Uploads: 0
Default

Cook enough...you'll have leftovers.
Cook is offline   Reply With Quote


Unread 01-07-2011, 01:24 PM   #14
goro25
On the road to being a farker
 
Join Date: 08-10-10
Location: So Cal
Downloads: 0
Uploads: 0
Default

I know a lot of guys don't foil, but I've never had success without.
goro25 is offline   Reply With Quote


Unread 01-07-2011, 04:07 PM   #15
RAZORBACK JIM
Full Fledged Farker

 
Join Date: 12-08-10
Location: Maryville Tn
Downloads: 0
Uploads: 0
Default

Nice lookin ribs!!!!!

Jim
__________________
BUBBA KEG CONVECTION GRILL (2)
VISION GRILLS KAMADO PRO CERAMIC
CHAR-GRILLER AKORN
WEBER GENESIS E 310 SS
WEBER PERFORMER (2)
WEBER SMOKEY JOE (3)
SMOKINTEX PRO 1400 (2)
BBQ GURU
[COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR]
PIT-MASTER IQ 110
RAZORBACK JIM is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
new brisket method Ken V Q-talk 34 06-17-2010 11:31 PM
what is the PP method/picked pig method? jasonalan724 Q-talk 8 12-07-2009 03:47 PM
3-2-1 method? 1fastf7 Q-talk 8 06-22-2009 08:18 PM
That old 3-2-1 method smokinvic Q-talk 5 05-19-2008 02:12 PM
3-2-1 method Lemon Lime Q-talk 27 04-05-2008 03:10 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:36 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.