3-2-1 Question

Unknown

I see the "3-2-1 Method" (or variations thereof) mentioned from time to time, but I have not deciphered what it means.[p]What is the "3-2-1 or 3-1-1 Method"? Whadda ya talkin' bout?

StumpBaby

Curious T,[p]
Its for cookin ribs. First numba is for time on the cooker direct..second numba is for time on the cooker wrapped in foil..last numba is the time back on the cooker out of the foil..some folks do this last step direct some not.[p]To me..it should be more like 7-3-1-1. The first numba bein the amount of cus words I use gettin that god awful membrane offa the back of them ribs...the fuzzy little missus Stump nevah had my ribs..simply because she's gotta leave the house when I start on accounta the kids shouldn't autta be hearin me prepare them ribs at all. Sure wish I wuz like cousin Billy..his kids got them big ol floppy cauliflowah ears..and they is not hearin much at all..he can use cus words whenever he wants. Too bad he is missin a coupla fingahs thou..cause he ain't very good at sine langwidge..[p]StumpBaby

StumpBaby

StumpBaby,[p]drat..that first numba is for time on the cooker *indirect"...not direct...sheesh..why is I a Stump anyway...it's so hard.[p]StumpBaby

Sundown

StumpBaby,
Good to see you are able to sit up and take nourishment. How's the back doing?
Say "hey" to fuzzy little missus Stump and the little ones.
Hope all is well.

egghead2004

Curious T,
This is a method for cooking spare ribs or babybacks that I am using right now!
"3" hours over indirect fire, "1" hour wrapped in foil, and "1" hour back on grid indirect adding BBQ sauce for the last 15 minutes.
If you follow my thread I started this morning "Inspired ......." now turned into "boiling water on frozen egg" you will see what is being done.
I'll post more pics as I go.

StumpBaby

Sundown,[p]Thanks Sundown. I'm actually having a pretty good day today. The back is slowly getting better. I'm now in what they're calling "aggressive" physical therapy..sheesh..they're not kidding. Hurts like the dickens..but it is helping. I hope to be completely healed for EggFest. Any chance of you making it down this year?[p]StumpBaby

mad max beyond eggdome

StumpBaby,
glad the back is responding to treatment [p]also, glad to see you're planning a trip south in may. ...waldorf wouldn't be the same without you (who else would we plant the fart machine with????)

Unknown

Curious T,[p]I like Jslots Rib Technique so much I thought I'd rename it for the purpose of this thread, the: "JSlot One Step Rib Techique". And, me and an old rock band ya'll probably heard of back in the 60's and 70's just finished writing this song about it.[p]One Step Rib Song[p]One is the onlyiest number that you'll ever do
Two slabs can be as good as one
It's the onlyiest number since the number one[p]More than one is the longest experience you'll know
Yes, it's the longest experience you'll ever know
Cause one is the onlyiest number that you'll ever do
One is the onlyiest number, betta than three or two[p]It's just no good anymore since they went away
Now I spend my time just making rhymes of ribbiedays[p]One is the onlyiest, number one is the onlyiest
Number one is the onlyiest number that you'll ever do
One is the onlyiest, one is the onlyiest
One is the onlyiest number that you'll ever do

[ul][li]JSlots Rib Technique[/ul]

Unknown

mad max beyond eggdome,[p]If Stumps going to be there, why do you still need a fart machine?

Prof Dan

Curious T,[p]I accidentally stumbled on a variation of this technique: I smoked the ribs at 250 with an indirect set up (fire bricks under a drip pan under the rib rack) for three hours, and then I wrapped them in foil (with the same set up) for another hour and a half. They were falling off the bone tender. Not everybody likes them that way, but I do. [p]Also, this is a little easier than the other technique, since I don't have to put them back onto the grill after foiling.[p]Stump mentioned removing the membrane. This is a critical part of rib preparation, and it can be a hassle until you get the knack. Before you marinate the ribs, put them down on a cutting board with the bone side up. Take a butter knife and slide it along one of the bones, lifting up the thin silvery membrane until you can stick a finger under the membrane. Then, gently lift up the membrane, peeling it off of the entire back of the rack of ribs. If you don't take off the membrane, the ribs will be a little tougher.[p]Then I just smear the ribs with some cheap yellow mustard and sprinkle on my favorite rub. Let them sit in the fridge for 24 hours, and you are good to go.[p]The only problem with this method is that you have to make more ribs than you thought you were going to need. These ribs are so great that your dinner guests end up eating more than a pound each, and that's a lot of ribs. If you want leftovers, plan on at least a pound and a half per person.

mad max beyond eggdome

Chet,
if you'd been around the stump for even a minute, you woudn't have to ask that question. ...the machine just adds some consistency of sound to the odiferousness that already exists

Unknown

mad max beyond eggdome, Oh...I didn't thing about that.

Prof Dan

Chet,[p]I read the link: Two hours at 375? I take it you have tried this and it works? If it works, it's the easiest method of all. Are the ribs really tender, or do they get a little tough at that high heat? [I wouldn't try this with baby backs, but I'll bet it would be great with spare ribs.][p]Instead of having to pull out the fire ring (which is not easy and risks cracking), would it be possible to use your method with a slight modification: put the grid on top of the fire ring, where it usually goes. Put a lot of fire bricks on top of the grid, or else maybe a big pizza stone. Put a big aluminum drip pan on top of the fire bricks/stone. Put the ribs in a rack inside the big pan.[p]Does this sound possible? Thanks.

Unknown

Prof Dan,[p]This is JSlots method, when I do I, I make it real simple by using an inverted plate setter in the normal position on the fire ring and usually just make a drip pan out of a double layer of foil, then the grid and then the rib rack full of ribs. I do believe JSlot has revised the temp and lowered it to 325 - 350 and that does work better for me anyway. I don't have any trouble getting good ribs this way and I like to do spares, baby backs and beef all at the same time, all you have to do is start giving them the wiggle test soon enough and if not done do it ever 15 min till they are.

Unknown

egghead2004,[p]Hey, thanks everybody. Now I know. And I'm hungry all over again![p]

fishlessman

Chet,
ive just been doing them direct raised grill at 250-275 with good results. im betting that 325-350 inderect will yeid the same results, just faster. ribs for me should have a little pull from the bone, not falloff and mushy like the wrap in foil seems to yeild. will someday try this

Mark Backer

fishlessman,[p]I did mine last time at 250-270 indirect at the grid level in a 3-1-.5 to 1 method. All indirect. They were my best ever.[p]FWIW

ChrisC

Mark Backer,[p]Babybacks, spares, or other???[p]Thanks,
Chris

Shoosh

Curious T,[p]I used to use that method however I saw Dr.BBQ's recipe for ribs in a laddie magazine. The length of the cook is shorter and the ribs have turned out perfect everytime. Cook indirect for 1.5 to 2 hours at 250-275 degrees-the ribs should carmelize in that time frame. Then place in pan with a cup of apple juice and drizzle honey on the ribs. Cover pan with foil. Cook at 325 for 45 to 60 minutes. Remove from pan and place ribs direct at 400-450 degrees for 5-10 minutes. The ribs are usually done in 2.5 to 3 hours and the meat falls off the bone. Of course, there are other important things such as type of wood to produce desired smoke flavor, type of rub, and bbq sauce to finish.

Mark Backer

ChrisC,[p]I did babybacks. I haven't done spares yet, although I just mentioned to eggsellent last night that, next time, I'd like to try spares. [p]And another tip on foiling. I used to foil each section and inevitably it leaked, usually afterwards when I'd burn the shee-yott out of myself. [p]Car Wash Mike suggested the 3-4 inch deep aluminum drip pan. Put all the ribs in there then foil over the top. It's a snap and MUCH cleaner than the other way, and the results were great. [p]HTH

Sundown

Stump,
I headed in on the 28th of Feb. for my second knee replacement. I'm hoping I'll be able to go down. a lot will depend on what the Doc says. Last knee was replaced 5 years ago and just before that I had my first knee replaced and I went to Eggfest. I darned near died. But it was worth it just meeting the people and eating all day.
Hope the gal doing the therapy is ugly 'cause I hate to sob in front of a looker. I requested an ugly last time and I thought the hospital mucky-mucks were going to stroke out.
I'll be in touch though and let you know. Is Log planning to go?

Colonel Pork Butt

StumpBaby,
Stripping the membrane? never heard of that, never thought of that....so what's up with that?[p]barruu

Unknown

StumpBaby,
Go to your local sporting goods store and spend 99 cents for a pair of catfish skinning pliers. Take a paring knife and make a small slit for a starting point and grab with pliers and pull membrane off all in one piece.

Unknown

Colonel Pork Butt,[p]
There's a thin membrane on the bone side. If you don't get that off of the ribs..it can be chewy..so most folks peel it off.[p]SB

Colonel Pork Butt

SB,
I'm always doing spear ribs, never even thought of pulling it off, next time I will have to give it a try, never seemed chewy before, but perhaps I just dont know any better!
Thanks