Comments on: 3-2-1 Rib Method

By: MX #43

MX #43 — Mon, 14 May 2012 02:24:26 +0000

Thank you so much, just smoked baby back ribs with the 2-2-1 and they were amazing. I’ll use this method every time now.

By: John Scalone

John Scalone — Thu, 05 Apr 2012 20:01:46 +0000

Thanks so much, just tried this method yesterday and it work to perfection! Wow, I have been experimenting with different ways of cooking my ribs but this was so simple and easy. The one thing that I did a little differently was add a little vinegar with the apple sauce when I wrapped them in foil. The ribs were absolutely perfect! Thanks Again!

By: hector

hector — Sun, 11 Mar 2012 19:47:52 +0000

Just finished my first ribs and let me tell you they came out great. The last step did not take but about 15 mins but I guess it can vary . Thanks alot

By: USAFMOM

USAFMOM — Wed, 14 Dec 2011 22:45:30 +0000

I have a ? when do you add the barb. sauce? this is our fisrt timetrying our smoker..Thanks

By: vince

vince — Sun, 20 Nov 2011 16:04:17 +0000

your right they r super consistent. thanks. Vince

By: Monxi

Monxi — Thu, 01 Sep 2011 04:13:36 +0000

I used the 321 method @ Homeboy Industries pit mastets cook off. I used my vertical propane smoker. I know I won 1st place, but I was lucky. My preselected ribs were so fall off the bone that I almost had a heart attack. J/k. But the bones were falling off.

By: Monxi

Monxi — Thu, 01 Sep 2011 03:59:07 +0000

I just won1st place at the second annual Homeboy Industries Pit Masters cook off. I used the 321 method.

By: Eric

Eric — Sun, 31 Jul 2011 15:57:26 +0000

Great ideas!! Lots of respect! I’ve been smokin for a year now n thankfully haven’t had a bad experience. But im lookin to perfect and wow party guest now so thanks for the hard work u put in to this site! I got some home made rub n some pappys sauce so got to get the smokin underway!!

By: jon

jon — Sat, 09 Jul 2011 20:28:19 +0000

Raymond,
I’ve always used the oven to reheat tender meat. Place them in foil to preserve the juices, and put the oven on 250 – 275. heat until the meat is hot again.

By: ROBBIE

ROBBIE — Sun, 19 Jun 2011 11:28:56 +0000

Thanks a bunch for sharing this method with us. I have found that a very loose interpertation of this works well with brisket as well. great stuff. I also make all my own rubs, the store bought ones have too much salt and not much flavor