Comments on: 3-2-1 Rib Method

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

By: ChefDad

ChefDad — Sat, 18 Jun 2011 18:00:55 +0000

Trying this tomorrow…looking forward to it. Thanks for the recipe!

By: tim m

tim m — Sun, 03 Apr 2011 19:38:54 +0000

By the way, I am using a gas grill with pan of mostly water over only lit burner

By: tim m

tim m — Sun, 03 Apr 2011 19:34:33 +0000

I’m on phase 2 for another 1 hour. this is first test of this style. wwwwwiillllll post results. thanx