3-2-1 method for smoked ribs

[CJF]

Tell me a little more about this. I have heard quite a few people mention it, but I haven't tried it because adding margarine to ribs sounds kind of disgusting. But maybe I should give it a shot. How much do you use, how do you apply it, etc.? This is right before you foil, correct?

The Johnny Trigg method. It's good. Put a little Tiger Sauce with your Parkay and brown sugar. Since I don't eat sugar anymore, I've gone back to straight smoked dry ribs. I miss this version every now and again.

[Coach McGuirk]

Tell me a little more about this. I have heard quite a few people mention it, but I haven't tried it because adding margarine to ribs sounds kind of disgusting. But maybe I should give it a shot. How much do you use, how do you apply it, etc.? This is right before you foil, correct?

Yes, right before foil. To be honest, I am not sure the parkay did anything special. I used it in place of apple juice. I attribute most of the flavor and excellence to my awesomeness. That is hard to pass along.

Looked about like this,

[mtnbiker]

To be honest, I am not sure the parkay did anything special. I used it in place of apple juice. I attribute most of the flavor and excellence to my awesomeness. That is hard to pass along.

On a BBQ Pitmasters episode with ribs, they said that the margarine basically helps to keep the brown sugar from burning. Still, I agree with JL that margarine sounds bad. Wouldn't butter do just as good a job? Or would it burn, too?

[Sizzle]

So hold up, 3 hours on smoke, pull the ribs, lay down additional brown sugar and margarine spread, then foil and back on? Am I following right?

[CJF]

So hold up, 3 hours on smoke, pull the ribs, lay down additional brown sugar and margarine spread, then foil and back on? Am I following right?

Here is a basic recipe/directions that turns out solid Johnny Trigg styled ribs. http://www.smokingpit.com/recipes/Pe...igg-Method.htm

[Coach McGuirk]

So hold up, 3 hours on smoke, pull the ribs, lay down additional brown sugar and margarine spread, then foil and back on? Am I following right?

1.5 hours smoke at 180, 2 hours at 275 wrapped in foil with the parlay and brown sugar, then unwrap back on at 250. Until done, about 45 minutes.

[Sizzle]

1.5 hours smoke at 180, 2 hours at 275 wrapped in foil with the parlay and brown sugar, then unwrap back on at 250. Until done, about 45 minutes.

Why so short with the smoke?

[Jeff Lebowski]

1.5 hours smoke at 180, 2 hours at 275 wrapped in foil with the parlay and brown sugar, then unwrap back on at 250. Until done, about 45 minutes.

OK, I am going to give this a shot.

Did you do baby back or St. Louis style?

[Jeff Lebowski]

Why so short with the smoke?

See the OP for this thread. This is a variation of the 3-2-1 method that seems to work well with Traegers. Your mileage may vary.

[Coach McGuirk]

OK, I am going to give this a shot.

Did you do baby back or St. Louis style?

Those were baby back. I really think the key was the brown sugar and the rub I used.

[AggieIam]

On a BBQ Pitmasters episode with ribs, they said that the margarine basically helps to keep the brown sugar from burning. Still, I agree with JL that margarine sounds bad. Wouldn't butter do just as good a job? Or would it burn, too?

The website the CJF posted below indicates that margarine will not burn like butter will. We just got a smoker a month ago and I think I'll try this this weekend.

[Sizzle]

I totally misread the 275 as 225. Makes so much more sense now.

[Drunk Tank]

18 racks of baby backs. I'm running low on rub, so I mixed together my remaining Plowboy's Yardbird Rub and Bovine Bold. Just had enough. I think I'll hit them with a little cherry chipotle before they finish. Smoking them at 275. No wrap unless I have to. Lunch is at 1130 and thy went on at 630.





I need to order some more racks.

[Coach McGuirk]

No wrap unless I have to.

How do you determine this?

[Surfah]

How do you determine this?

I was going to ask the same thing.