3-2-1 Question

Jerryp3 · Joined: 30 May 2007 Posts: 13 Location: Central Alabama

I did my first cook of ribs on my new wsm yesterday. (3rd cook on it.)
Started briquets with the standard method.
wsm started at 300* put ribs on, it stayed a 290 to 300
took about an hour to get it down to 250. it stabilized there for entire cook.
did not use the 3-2-1 or foil them at all. Turned out kind of dry
and chewy. cooked 4.5 hours.
in suggestions for what went wrong??
Jerry P Rolling Eyes

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JerryP

Smokinfunk · Posted: Jun 11 2007 Post subject:

Pete · BBQ Fan Joined: 31 Aug 2006 Posts: 217

Smoke Fiend 24/7 · BBQ Fan Joined: 17 May 2007 Posts: 169 Location: Dublin,CA

I agree with Pete let the smoker heat up first then stabelize your once the heat is at your desired temp then put your ribs on. Good Times BBq Cool

Josh

StarsandStripes · BBQ Fan Joined: 06 Mar 2007 Posts: 385

I bought some beef spares yesterday. I decided to take the rest of the day off today to go home and cook them. I'm going to 3-2-1 them to the second. I'll post some pics tonight along with the results.

jason716 · Posted: Jun 12 2007 Post subject:

I'm with you, I jumped on and started reading some posts, Got hungry and ran down to the butchers and grabbed a rack os Spares, Smothered them with mustard(for the 1st time) and rubbed them up , just threw them in at 1 o'clock so I can eat by 6-7, I'll have pics
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Great Outdoors Smokey Mtn.
Custom build 55 gal.

Smoke Fiend 24/7 · BBQ Fan Joined: 17 May 2007 Posts: 169 Location: Dublin,CA

The mustard works great with the rub it creates a nice bark when finished I have yet to try the 321 method I something similar which was put water pans in the bottom of the pit and they came out real tender. I will try the 321 on fathers day. Good Times BBq Cool

Josh

jason716 · Posted: Jun 12 2007 Post subject:

Came out great with the mustard, Absulotley makes a great bark, Had some problems keeping the heat down, It's in the mid 80's and pretty breezy so I think thats why, So I did a 2-2-1. They came out great, Whipped up some Baked Beans and Greenbean casserole and called it dinner, Not bad for a monday night

http://i181.photobucket.com/albums/x1/jason716photobucket/100_0429.jpg
http://i181.photobucket.com/albums/x1/jason716photobucket/100_0430.jpg
http://i181.photobucket.com/albums/x1/jason716photobucket/100_0432.jpg
http://i181.photobucket.com/albums/x1/jason716photobucket/100_0434.jpg
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Great Outdoors Smokey Mtn.
Custom build 55 gal.

texbbqpits · Posted: Jun 12 2007 Post subject: Jason, those really look great

Have not used mustard but gotta try it. Look super.

StarsandStripes · BBQ Fan Joined: 06 Mar 2007 Posts: 385

I cheated. I put on a 10 lbs brisket instead. I'm still trying to get my TTPs down for that joker and I was anxious to try out another one.

Ate Subway tonight. Brisket tomorrow night. Saving the ribs for Wednesday.

Smoke Fiend 24/7 · BBQ Fan Joined: 17 May 2007 Posts: 169 Location: Dublin,CA

I see the ring on your meat and nice job on the the ribs the mustard totaly adds character to the meat. Everybody frowns on mustard but the catch is it`s totaly tasteless when smoked and it acts as a glue for the rub. I am sold on mustard. Good Times BBq Cool

Josh

jason716 · Posted: Jun 12 2007 Post subject:

Thanks and your right, You cant taste any mustard and the rub sticks like glue. I will definitley be using it from now on.
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Great Outdoors Smokey Mtn.
Custom build 55 gal.