3-2-1 Method

AMoore · 01-06-2011, 08:13 PM

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?

Shotgun smokers · 01-06-2011, 08:17 PM

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.

Mister Bob · 01-06-2011, 08:29 PM

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.

wheelterrapin · 01-06-2011, 08:42 PM

Great looking ribs!!!!!!!!!

OneHump · 01-06-2011, 08:45 PM

Very nice looking ribs.

K I N G P I N · 01-06-2011, 09:13 PM

If they were too moist, you may have left them in the foil too long.

nrok2118 · 01-06-2011, 09:21 PM

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

Bacon_99 · 01-06-2011, 09:54 PM

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!

huminie · 01-06-2011, 10:03 PM

Always meat side down for me. Add some apple juice (just a little), brown sugar and honey to the foil and you have heaven!

Cook · 01-07-2011, 07:38 AM

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.

JustBob · 01-07-2011, 07:50 AM

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?

wildflower · 01-07-2011, 07:56 AM

what are leftovers

Cook · 01-07-2011, 01:04 PM

Cook enough...you'll have leftovers.

goro25 · 01-07-2011, 01:24 PM

I know a lot of guys don't foil, but I've never had success without.

RAZORBACK JIM · 01-07-2011, 04:07 PM

Nice lookin ribs!!!!!

Jim

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	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]

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

01-06-2011, 08:29 PM	#3
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	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 The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

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

01-06-2011, 09:21 PM	#7
nrok2118 Full Fledged Farker Join Date: 07-02-10 Location: Sellersville, PA Downloads: 0 Uploads: 0	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 /

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

01-06-2011, 08:45 PM	#5
OneHump Full Fledged Farker Join Date: 08-15-10 Location: Danville, CA Downloads: 0 Uploads: 0	Very nice looking ribs.

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

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

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	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.

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	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?

01-07-2011, 07:56 AM	#12
wildflower is one Smokin' Farker Join Date: 02-03-10 Location: Frankfort, KY Downloads: 0 Uploads: 0	what are leftovers

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	Cook enough...you'll have leftovers.

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	I know a lot of guys don't foil, but I've never had success without.

01-07-2011, 04:07 PM	#15
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn Downloads: 0 Uploads: 0	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 RED THERAPEN PIT-MASTER IQ 110

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