Debate @Staticness on Temperature Control or 3-2-1 for smoking ribs.

[Staticness]

I am a firm believer in 3-2-1 supremacy, judges hate meat that falls off the bone, but that isn’t a problem for eating with family and friends.

 

[Tablet County]

Sadly I live in an apartment so I have no idea what any of this means. I have no grill and I must smoke.

 

[Skitarii]

You will never be white

 

[Staticness]

I’m a smoothbrain who temperature controls over charcoal briquettes.

Oh God. I am so sorry.

 

[The Repeated Meme]

 

[Grub]

What the fuck is the temperature control method? I just use an old BBQ and light a fire inside it and let it burn until I have some nice coals then put damp woodchips on the bottom rack and put whatever meat I'm smoking on the top rack and leave it for many hours while occasionally tending the fire or adding woodchips.

 

[Staticness]

What the fuck is the temperature control method? I just use an old BBQ and light a fire inside it and let it burn until I have some nice coals then put damp woodchips on the bottom rack and put whatever meat I'm smoking on the top rack and leave it for many hours while occasionally tending the fire or adding woodchips.

Temperature control is pretty much where you have a meat thermometer stuck in the ribs throughout. The 3-2-1 is where instead of a 6 hour continuous smoke, one stops 3 hours in, wraps the ribs in foil with a couple ice cubes for 2 hours, then the last hour is uncovered again. In my experience, it keeps the meat from drying out.

 

[A Very Big Fish]

I don't get why you want to debate it, cook your food how you like.

 

[Skitarii]

Oh God. I am so sorry.

Fuel type doesn't matter if you're cooking butter chicken on it lil bro

 

[VIPPER?]

one stops 3 hours in, wraps the ribs in foil with a couple ice cubes for 2 hours, then the last hour is uncovered again.

I have never heard of anyone doing this and can only surmise it's some satanic american ritual. anyone normal just closes the hood and adjusts the choke as required, maybe adds some potentially dampened wood chips or reapplies glaze/sauce as necessary

I don't get why you want to debate it, cook your food how you like.

 

[Staticness]

Fuel type doesn't matter if you're cooking butter chicken on it lil bro

We're talking about ribs, not chicken. That being said, drumsticks over mesquite kick ass.
Edit: Good on you to broaden your horizons if you're cooking (the Martha Stewart version of) exotic recipes, instead of chowing down on store-bought food or those god-awful mealkits (fuck Hello Fresh with all the Monsanto products on earth, at once, their portions are pathetic and overpriced)

 

[Not A Cat Person]

3-2-1 is where instead of a 6 hour continuous smoke, one stops 3 hours in, wraps the ribs in foil with a couple ice cubes for 2 hours, then the last hour is uncovered again. In my experience, it keeps the meat from drying out.

Unnecessary. Just baste it more often and cook it at a lower temperature if it's getting dry (i.e. overcooked).

 

[Testacles Maximus]

judges hate meat that falls off the bone

idiots

 

[Dr. Arinsu]

I unfortunately do not know how to smoke ribs, so uhh good for you, now if you're talking about burgers... George Forman them. Superior.

 

[User names must be unique]

i tried smoking meat but it just clogged up my bong.

 

[Rango Dango]

just slap some garlic (not powder) on the ribs with some paprika for color and put them in the oven for like 30 minutes 350 degrees like a normal white person would instead of doing all that nigger bullshit

 

[Staticness]

just slap some garlic (not powder) on the ribs with some paprika for color and put them in the oven for like 30 minutes 350 degrees like a normal white person would instead of doing all that nigger bullshit

6 hours at 250 over hickory is godly, if I’m a nigger, I’d be springing for pimento and cooking chicken like @Skitarii does.

 

[JohnnyG]

Temperature control is pretty much where you have a meat thermometer stuck in the ribs throughout. The 3-2-1 is where instead of a 6 hour continuous smoke, one stops 3 hours in, wraps the ribs in foil with a couple ice cubes for 2 hours, then the last hour is uncovered again

That's an important clarification, I thought temp control meant what you set the smoker to. For steaks or thick cuts of meat (brisket, pork shoulders maybe less so since you can't really get those wrong), definitely temperature probe.

For ribs, set the smoker to 225ish, then 3 uncovered, 2 wrapped (I've never added ice), optional 1 hour unwrapped & sauced so it caramelizes & crisps a bit.

(The hack version if you don't have a smoker is to pre-boil them, then finish on the grill.)