Comments on: 3-2-1 Rib Method

By: Greg Lindeberg

Greg Lindeberg — Sun, 21 Feb 2010 19:11:50 +0000

I’ve got the ribs cooking as we speak. I’m about 90 minutes into the “3″.

By: Gary Potter

Gary Potter — Sat, 06 Feb 2010 15:36:47 +0000

my first spares are going on in about 2-3 hours. Can’t wait.

By: Denis Allan

Denis Allan — Sat, 16 Jan 2010 15:57:07 +0000

Jeff

Thanks for the 3-2-1 method. I have been using your recipe on everything I put on the grill with great results. I’m finishing building my smoker this weekend and hope to have ribs on the rack for the smoker’s first run after a break in smoke.

Thank You for shareing a process and recipe, the Process makes it really come to life.

Denis Allan

By: Mark

Mark — Sun, 25 Oct 2009 18:02:54 +0000

Repost** I recently got my first smoker/grill. I used this method about 3 weeks ago and I couldn’t believe how great the ribs turned out. Also I used the natural grade pork ribs with a Salt Lick (a well known BBQ joint in Austin) rub. I used a blend of oak, pecan, and hickory for the wood. My wife has been raving about them ever since. Now I am dong 2 racks today and having some friends over. I’ll let you know how it goes. Thanks for the tips!
Results** 4 people finished most of the 2 racks I did this on last night. Very little sauce was used and we were stuffed with pig. What a great night. Thanks for the website. now to try the turkey for thanksgiving!

By: Ken

Ken — Fri, 16 Oct 2009 13:53:33 +0000

I’ve done similar with pork shoulder. About 2/3 way through cooking, I put in a pan with apple cider vinegar on the bottom and a grate to set the meat on (so meat doesn’t sit in vinegar). Tent the pan and stick in the smoker for the rest of the time…. creates a great pork shoulder….

By: Lafe Maurer

Lafe Maurer — Sun, 04 Oct 2009 23:10:05 +0000

The ribs turned out great. Need to work out the bottom rack issue of my smoker (direct heat/flame from coals). the top rack came out delicious. Thank you very much again for your information.

By: Lafe Maurer

Lafe Maurer — Sun, 04 Oct 2009 00:42:50 +0000

Thanks again for the information, I will give the 3-2-1 method a try tomorrow.

By: richie boy

richie boy — Wed, 30 Sep 2009 00:57:24 +0000

woops, that’s 3-2-1 !

By: richie boy

richie boy — Wed, 30 Sep 2009 00:56:24 +0000

dude, thanks much for taking the time and energy and desire to learn all you are sharing with us…really appreciate it…
my 17 year son asked me to smoke ribs for his birthday coming up this weekend (and this was after he had some of my smoked chicken that I used a smoker for the first time).

I’m pumped and ready to put your 1-2-3 to the test…can’t wait!