Ribs via 3-2-1 method on pellet grill

[Neal]

Made ribs as it's been a while using my Green Mountain Grills Daniel Boone pellet smoker at my S&B. Used the 3-2-1 method which is simply smoke for 3 hours, wrap in foil with some apple juice, etc. for 2 hours, apply sauce and smoke for an hour. Was amazing. Wanted to take a pic but didn't but the method worked well. I didn't really use anything from the recipe below other than the overall concepts. I used the Green Mountain Grills Pork rub for the first time which I really liked.

https://www.amazon.com/dp/B00IA8T58C/?tag=rvf01-20

Smoked Ribs

Delicious and easy smoked ribs using the 3 2 1 method on your electric pellet grill!

gimmesomegrilling.com

 

[Texas Clodhopper]

I carry a Green Mountain Davey Crockett and regularly use the 3-2-1. I prefer 3-2-.5 @ 225℉ which doesn't dry the rack out.
I make my own rub:

Ingredients​

• 3/4 cup packed dark brown sugar (or 1/2 cup if you prefer a more savory rub)
• 2 tablespoons kosher salt
• 2 tablespoons onion powder
• 2 tablespoons smoked paprika
• 1 tablespoon dry mustard
• 1 tablespoon granulated garlic
• 1 tablespoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon allspice

 

[Neal]

I too shorted that last phase to about 30 min.

 

[garmp]

I was always under the impression that 3-2-1 method was to cook for 3 hours, place in foil with sauce, etc, & cook for 2 more hours. Then finally remove from grill, and FTC, or wrap the Foil packet in a Towel and place in a Cooler for the final hour.
But that's my take on it.

 

[Old Bubblehead]

On our green egg i use same recipe and love it. Once I sauce them and get them on the fire I go by look/ feel/ taste rather than time. I have never put the ribs in the cooler after cooking, people usually are ravenous by then after smelling them cook for 5.5 hours.

 

[GlampDaddy]

I just gave myself an early Christmas gift of an Asmoke 350 pellet smoker. Been smoking for a number of years, but this is my first pellet smoker. I found a small brisket at Costco yesterday and putting myself to the test in a couple of days. Any forum words of wisdom from the small pellet smoker crowd?

 

[Neal]

I'd love to hear tips on smoking a brisket. Something I want to try soon.

 

[J&JD]

I'd love to hear tips on smoking a brisket. Something I want to try soon.

I would too.We have been hesitant to try it. We both love brisket. Judy D

 

[RKins]

Look for "Myron Mixon - BBQ Brisket Demonstration 5/11/19" on Youtube

 

[Neal]

Click here

 

[jbh]

I've found over the years that foil makes the meat too "steamed" so when I do wrap it I use butcher paper, which isn't so sealed. For spare ribs I do 4 1/2 hours at 240F (that's where the cooker settles). I don't temp ribs; I use a toothpick and look for it to pierce the meat "like buttah!"

For some reason, back ribs, which I don't prefer, take an extra half-hour to hour or 275F. They're rather lean.

I've done only a couple of briskets (we do pork 'round these parts), cooked at 275F, wrapped, pulled and rested at 200F internal.

I do like to get those little boneless pork butts and cook 'em roughly an hour a pound at 350F (temp to 200F) and let them rest an hour or two. They make feasible pulled pork in an afternoon. The bigger bone-in butts need about two hours a pound. Butts cooked at 350F are different than those cooked at 250-275F; they're really not as tender and the connective tissue isn't as well-rendered.

I've used a variety of cookers from a big offset to a BGE to a pellet pooper to currently a little Weber Bullet, and I've moved from feeding a crowd to just us'ns. My favorite was the BGE but it wasn't amenable to RV life so I had to let it go. The pellet pooper was a little Traeger portable toolbox-size cooker. That thing was a struggle but I eventually made it work. It was very easy to oversmoke the food. It was just too small for all-wood heat.

Don't be afraid of brisket; keep the temperature low and let time work its magic. HIgher-quality meat is worthwhile.

 

[sheridany]

I did the comp bbq thing many years ago before anyone knew what a Traeger was. Myron is definitely one of the kings of BBQ but he’s known for his championship pork being from Georgia. This recipe won’t steer you wrong but cooking a brisket is an all day affair. I will also say have a high quality thermometer because that is the key to making good bbq. Once you reach the finish temp, wrapping it in foil and setting it in a cooler for a couple of hours is what finishes it the best.

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