- Joined
- Jan 3, 2014
- Location
- Detroit...
"Gut" punch the duche, jason, i want to GUT punch the duche. Thank you that is all for now
"Gut" punch the duche, jason, i want to GUT punch the duche. Thank you that is all for now
Ahh good reply. Just so confusing that you get so worked up and clearly angry with so many of these crazy cooking methods when your motto is "Let's all just calm down and smoke a fatty". Seems a bit (or a lot) hypocritical to me..........since you aren't heeding your own advice most of the time and whatnot :doh:.
So back to 3-2-1......I know there are folks that have tried it and have the 2hrs in the foil make the ribs fall off or cook too much. I've found that depending upon what you wrap with can make the ribs steam/braise more. So if there are more liquids or if the combined wrapping concoction creates more liquid then they can cook faster in my experience.
When I just wrap with brown sugar and extra spices they don't cook as fast as say margarine, apple juice and honey. So simply adjust the time as needed. Same goes for if you run 270 and run something more like 2-1-1. Where that 1hr of wrapping might overshoot faster with more liquids in the foil.
Look dude im not sure why you have an ax to grind with me and frankly i dont care. I aint your cup of tea, we get it. How many times have you called me out now? 4,5?.
As for the 225 thing, no its not bad but its gets this recognition as the base temp that beginners use. Im willing to bet it leads to many problems and hungry guest.
Got some Ferguson ribs, no scratch that, St Louis Ribs started. I have them on a rack over baked beans so figure that's my water pan and expect some drippings in the beans. I'm gonna wait and see around hour 3 if they are looking dryed out. I'm betting they will be looking pretty good. Very windy and cold as hell today so have them in the beloved pellet smoker with an Amazintube with hickory. Will be spritzing with Apple juice but will judge later as to wrapping.
Going at 225 today too so should be interesting.
I tell beginners the 3-2-1 method as I think it is a good almost foolproof way to get tender ribs when you don't now what you are doing in the beginning and you don't want to have tough meat. I tell them it's a starting point and they can hone in from there because for me it's a little too long/overcooked but that's just me.
I am going to be uncharacteristically gentle in my response.
If you have been here a while.... you will notice that people using the 3 2 1 method the first time..... screw it up gloriously and that's just what we know from admission.
One such problem is actually written in your post. The problem is what the cook THINKS the recipe represents.
In most recipes things are specific. BBQ does not work that way. And the more you fark with your meat the more problems you might have. I know I will get a lot of objections by people using the method that can do it i their sleep... that just means they are masters at it and don't realize its them and not the process. Rib size matters... temp... all sort of things.
I seriously (seriously) don't assume my Hot and Fast Method is the solution to all BBQ or best recipe for success.... but.... I have seen a lot of converts from people starting out and trying to get to mastery the quickest. Simple temp... hot... no looking... shut it down when it sweats and let it ride.
DO I REACH FOR THE PAPER OR FOIL? You bet I do when I need to change it. The 3 2 1 method is just like the Hot and Fast Method. The method means ZILCH when you are cooking your rub and pit and not the meat. Its about the meat.
Yes 225 gives a longer window of perfection. But for a beginner the lower temp and longer cook time can cause problems. First if they misread temps or have temp control issues and they cook lower than 225 not much happens to get the thing done. The longer cook times can promote less cooks because they dont have 6 hrs to practice. Things do happen slowly, so slowly the newbie constantly checks, slowing things more. The changes are so slow they may barley notice the differences. So again its not that im against 225 just i dont feel its the best temp range for beginners due to the lower margin of error when it comes to fire management, which is imo the most important thing. Choked down fires putting out dirty smoke for long cooks is not good. Im more against the notion that 225 is a good starting point for beginners and its propagation of that mainstream belief
I keep seeing yall say to use 3-2-1 method or 3-1-1??Ive never heard of this??
I use a rectangle shaped charcoal grill and normally just build my fire on the left side and cook the ribs on the right side of the grill for about 4 hours.The 1st 3 hours in foil with apple juice and the last hour out of foil.