Sunday smoker

Anybody else smoking some good food on this beautiful Sunday? What’s on?

2 backs of ribs and a piece of a pork butt I cut off for it to fit in the crockpot this winter.

Using the 3,2,1 method on the ribs.

I wanna start my own business, I'm gonna sell rolls of supper dupper heavy duty foil. Easily make your own foil pans, any size.

Serendipity.

Looks great

Please explain the 3, 2, 1 method.

I have used this method and it is AWESOME!

3 2 1 RIB METHOD

I firmly believe that you should cook food the way you like it, and ribs are no different! You like your ribs saucy? Put some extra sauce on them (I like using my Kansas City Style BBQ Sauce)! You like your ribs falling off the bone? Follow this 3 2 1 Rib Method! These are your ribs after all. Don’t you let the man get you down. Just don’t.

Here’s how to cook your ribs using the 3 2 1 method:

Smoke for 3 hours. Start with exposing the seasoned ribs to 3 hours of heavy smoke over low heat. I prefer fruit woods (apple or cherry) when smoking pork, but other hardwoods (hickory and alder) also work really well with ribs.
Wrap for 2 hours. After the initial 3-hour smoke, foil the ribs with a liquid of your choosing (I used apple cider, 1/4 cup dark brown sugar, and 2-3 Tablespoons of butter) and cook at 225-250 degrees for 2 more hours. After the braising period I look for great retraction of the meat from the bones. I want the bones to be exposed on the end at least 1/4 to 1/2 an inch.
Sauce and smoke for 1 hour. Lastly, baste the ribs basted in your favorite BBQ sauce and return them to the grill for a final hour to hour and a half to finish the ribs and set the sauce.




3 2 1 Method

3 hours dry rub heavy smoke
2 hours in a liquid (that’s apple cider butter and brown sugar pictured)
1 hour pasted with your favorite bbq sauce

Yum !

your wife is going to get mad at you .

X2

Grilled an absolutely awful Nolan Ryan Ribeye. It’s honestly so bad I’m taking it back to the store. The fillets were excellent!

Thinking of going to prime instead of choice on my tenderloins. Won't hurt anything except my pocketbook.

I did a brisket my self, came out wonderful.

👍