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3-2-1 method

 
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mosinee dave



Joined: 23 Jun 2011
Posts: 12

PostPosted: Mon Aug 01 11 11:45 pm    Post subject: 3-2-1 method Reply with quote

refresh my memory .Going to do some short ribs and chuck roasts Is it only for thicker meats like as roasts?
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Mike Lawry
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Joined: 18 May 2006
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PostPosted: Tue Aug 02 11 6:56 am    Post subject: Reply with quote

3-2-1 method is for pork ribs .

Im sure a lot of people foil there beef ribs + roasts though.



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SoEzzy
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Joined: 13 Oct 2006
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PostPosted: Tue Aug 02 11 7:15 am    Post subject: Reply with quote

As Mike said, this is for Pork ribs and Pork Spare ribs at that,, St Louis style or Baby backs / Loin backs take less time.

Short ribs I smoke on the open grate 2.5 - 3 hours, sometimes I'll foil with a little juice to help braise them into submission, then tighten them up a little by opening the foil again.

Sometimes I do about 2 hours on the grate, then throw them in a pan, with a darker beer, foil over the pan, and cook on till they drop off the bones, all depends on what I'm aiming for. Wink
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mosinee dave



Joined: 23 Jun 2011
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PostPosted: Tue Aug 02 11 9:41 pm    Post subject: Reply with quote

I quess I meant whats it mean? 3 hours smoking 2 hours under foil, and 1 hour doing what?
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Jarhead
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Joined: 11 Oct 2009
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PostPosted: Tue Aug 02 11 9:46 pm    Post subject: Reply with quote

mosinee dave wrote:
I quess I meant whats it mean? 3 hours smoking 2 hours under foil, and 1 hour doing what?

3 hours on the smoker - No foil
2 hours foiled
1 hour on the smoker - No foil
This is for full pork spares.
I don't foil mine.
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SoEzzy
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PostPosted: Wed Aug 03 11 12:08 am    Post subject: Reply with quote

Beef short ribs don't take as long to cook, even with the braising mine take under 3.5 hours, or around 4.25 without foiling, so 6 hours is going to leave you with some jerky even if they are very meaty.
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Texas 1836
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Joined: 06 Feb 2010
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PostPosted: Sat Sep 03 11 7:19 pm    Post subject: Reply with quote

mosinee dave wrote:
I quess I meant whats it mean? 3 hours smoking 2 hours under foil, and 1 hour doing what?

I use the "method" but change the time to the conditions. I will normally do sppares (St. louis cut) about 2.5 hours, foil about an hour, then open them up until ready. They are ready when you can twist them slightly and you see the meat between the bones begin to tear. I very seldom cook ribs more than 4 hours or so. It just comes down to the conditions, the smoker, and the heat consistency.
Good luck, practice is just too much fun!
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