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  #20  
Old 04-21-2011, 10:02 PM
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Would you use the same 3-2-1 method with a charcoal water smoker? I ask because wouldn't foiling it, with liquid after 3 hours of being in the charcoal water smoker, soak the ribs more than necessary?
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  #21  
Old 04-21-2011, 10:18 PM
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I boil mine!
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  #22  
Old 04-21-2011, 10:24 PM
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Quote:
Originally Posted by ShowMeState1977 View Post
Would you use the same 3-2-1 method with a charcoal water smoker? I ask because wouldn't foiling it, with liquid after 3 hours of being in the charcoal water smoker, soak the ribs more than necessary?
No, the water pan is more about keeping the temp down.
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  #23  
Old 04-23-2011, 10:39 PM
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Quote:
Originally Posted by ShowMeState1977 View Post
Would you use the same 3-2-1 method with a charcoal water smoker? I ask because wouldn't foiling it, with liquid after 3 hours of being in the charcoal water smoker, soak the ribs more than necessary?
Quote:
Originally Posted by Mark R View Post
No, the water pan is more about keeping the temp down.
I agree with Mark R. The water pan is more about maintaining even temps than providing moisture. Wrapping the ribs is certainly optional. Lots of people don't wrap ribs and have great results. This is just a basic "how-to" for someone looking to create a very tender finished product.

Quote:
Originally Posted by Big D View Post
LOL that's my Make shift food warmer at home.

Nice tutorial Wu, However I don't use the 3 - 2 -1 I go by looks, smell, wobbly test. :)


I am glad you have something that works well for you. I do wrap my ribs, but I look at it more as another opportunity to add another layer of flavor. I generally don't wrap for as long as described in this tutorial. But I do like to wrap for a while, usually more like 45 minutes to an hour depending on temps.
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  #24  
Old 04-24-2011, 06:49 PM
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  #25  
Old 04-24-2011, 07:26 PM
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Originally Posted by Wingman View Post
I boil mine!
BLASPHEMY!!!
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  #26  
Old 04-24-2011, 07:28 PM
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Quote:
Originally Posted by Wingman View Post
I boil mine!
Quote:
Originally Posted by northern greenhorn View Post
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Seems to have worked out for him.. He does have his own Q business..
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  #27  
Old 04-24-2011, 08:26 PM
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Quote:
Originally Posted by Texas-Hunter View Post
BBq Bubba Starter Kit..
Seems to have worked out for him.. He does have his own Q business..
USED to... actually. Altho I don't think it was the boiled ribs that folded him up...
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  #28  
Old 04-24-2011, 08:31 PM
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Quote:
Originally Posted by Richtee View Post
USED to... actually. Altho I don't think it was the boiled ribs that folded him up...

Have his own Biz??

Or

Boil his Ribs??
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  #29  
Old 04-24-2011, 08:35 PM
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Quote:
Originally Posted by Texas-Hunter View Post
Have his own Biz?? Or Boil his Ribs??
Heh... He folded up the roadside thing last year. He works as pitmaster at Lockharts.
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  #30  
Old 04-24-2011, 09:47 PM
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I canot do it, I tried rubs.. I tried sauces during cooking.. But to me nothing is better on ribs than a nice sweet beer as a baste and dip into sauce as you eat.. Again, this is for me, but something special with the combination of rib meat, honey brown, and smoke.
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  #31  
Old 04-25-2011, 12:41 AM
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Did I mention I boil my ribs then do a 4-6-1 method?
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  #32  
Old 09-02-2012, 08:42 PM
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Default 321 ribs :>)

Can't wait to try this on the smoker I'm building.
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  #33  
Old 02-26-2016, 07:50 AM
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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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  #34  
Old 02-26-2016, 08:06 AM
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I cook my ribs totally, then vac seal the rack and freeze. Re-heat is thaw, remove from bag, place in a pan (bone side down) with a bit of apple juice, foil, and place in the oven at 350 for about 15-20 minutes. Perfect.
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  #35  
Old 02-26-2016, 09:05 AM
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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.
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