- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
3-2-1 method for ribs - Results on last post
Posted on 3/6/20 at 9:44 pm
Posted on 3/6/20 at 9:44 pm
After 3 hours, how much does it make a difference to put honey and brown sugar and butter in with the foil for the 2 hours?
This post was edited on 3/7/20 at 8:20 pm
7
Posted on 3/6/20 at 9:50 pm to t00f
Ask your boyfriend.
Posted on 3/6/20 at 9:51 pm to BigPerm30
Don’t be mad baw.
Posted on 3/6/20 at 9:54 pm to t00f
I usually use Apple juice during the “2” and then baste with bbq during the “1”
Posted on 3/6/20 at 9:55 pm to t00f
Most of the time I go with just butter with meat side up wrapped in foil, but the difference maker is pouring either a little apple juice or beer in the foil wrap.
Posted on 3/6/20 at 9:56 pm to clownbaby
I am seeing that .. or a mix with apple juice and cider. Some spray on during 3 too. I don’t think you should keep lifting the grill and messing with the temp.
Posted on 3/6/20 at 9:58 pm to Elwood9
Beer? That would be easy .. I am putting a St Louis on a pellet grill tomorrow.
Posted on 3/6/20 at 9:59 pm to t00f
2 hours in foil is entirely too long. Unless you want the ribs to fall apart when you try to take them out of the foil.
Posted on 3/6/20 at 9:59 pm to ruger35
So what do you suggest?
Posted on 3/6/20 at 10:01 pm to clownbaby
quote:
I usually use Apple juice during the “2” and then baste with bbq during the “1”
Same here
Posted on 3/6/20 at 10:09 pm to t00f
quote:
So what do you suggest?
I've done the variations of the the 3-2-1 methods with good results, but lately I've stopped wrapping and just smoke until they are done. Unless I am in a hurry I don't see the need for wrapping.
Posted on 3/6/20 at 10:11 pm to Kim Jong Ir
Have you tried butter and honey with the wrap? (2)
Posted on 3/6/20 at 10:12 pm to t00f
quote:
So what do you suggest?
Depends on what temperature you are cooking at, happen to know? What type of rib, St. Louis, spare, or baby back?
Posted on 3/6/20 at 10:14 pm to ruger35
Most likely 250 with apple pellets. Edit. St Louis
This post was edited on 3/6/20 at 10:15 pm
Posted on 3/6/20 at 10:30 pm to t00f
I'm not a huge fan of 3-2-1.
Cook unwrapped until the rub is set, as in won't smear when you touch it. Then wrap with foil with whatever you want. I use butter, brown sugar, honey and some extra rub. Maybe some red pepper flake.
Usually go about 1-1.5. Then out of the foil until done. All at 230-250°F.
Cook unwrapped until the rub is set, as in won't smear when you touch it. Then wrap with foil with whatever you want. I use butter, brown sugar, honey and some extra rub. Maybe some red pepper flake.
Usually go about 1-1.5. Then out of the foil until done. All at 230-250°F.
Posted on 3/6/20 at 10:39 pm to heatom2
That’s my biggest question is adding butter , honey etc during the wrap. I also have a ceramic and don’t wrap all all. usually comes out pretty damn good but I am intrigued about some variant of 3-2-1 for the pellet grill.
Posted on 3/6/20 at 10:50 pm to t00f
quote:
After 3 hours, how much does it make a difference to put honey and brown sugar and butter in with the foil for the 2 hours?
I don't do any of that.
I smoke for 4 hours and then the gas grill to get a nice crust going. No sugar ever. I like my ribs simple and savory.
Posted on 3/6/20 at 10:56 pm to t00f
quote:
Most likely 250 with apple pellets. Edit. St Louis
At 250 depending on thickness of St. Louis I'd bet its around 2-2.5 hours for color and smoke. Then maybe about an hour foiled. If I do happen to wrap I skip th parkay and throw in rub, honey, and thinned out bbq sauce.
Posted on 3/6/20 at 11:08 pm to ruger35
So at 2 or 2.5 on (3) do you do an IT temp or just a bend or neither because of 3 hours? I do think the touch with no push on the seasoning of valid, is least on ceramic.
Interesting with yes or no and what with adding to the wrap.
Interesting with yes or no and what with adding to the wrap.
Posted on 3/6/20 at 11:38 pm to t00f
Spend $40 on a good Bluetooth thermometer and keep it in at all times. Make sure to post pics when done
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News