Did I mention I boil my ribs then do a 4-6-1 method?
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Basic Pork Ribs. 3-2-1 or 2-2-1 Method Tutorial
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Smoke it.. and they will come!
Rob
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Yoder YS640
Yoder Wichita
Arizona BBQ Outfitters Scottsdale
Camp Chef FTG600 Flat Top Griddle
Blackstone 22" Flat Top Griddle
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So, I've been using the 3-2-1 method successfully for the last few years. I am wondering if anyone has tried an adaptation of this by open smoking for the 3 hours and then storing until the day of use and bring meat back to temp then foil for 2 hours and finish open the last hour or so. I'm thinking of times when I just want a quicker prep time could have a few slabs Pre-smoked in the freezer and finish the day of use. You know how they go on sale and could prep 4 or 5 meals worth for the 3 hours then vac em up for later. I'm not sure if this would mess with the whole cooking process.
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I do the 3 on the smoker then I do the 2 in the oven and smoke other stuff (ABTs or baked beans) for that 2 hours. Then the last hour back on the smoker. I only have a weber kettle so that way I can almost finish everything at the sametime.sigpic
Weber 22.5 kettle
Smokin in the Smokies
Here's to swimmin with bowlegged women.
Jerry
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