Trailblazer Bull is putting up some great smoke rings, people are right 3-2-1 is to much.

[OldBull]

3-2-1 is to much, my salt was to much and 2 hours wrapped is to much.. More like 45 min if you need them done faster. My Bull is starting to come around now that I have tossed the onboard meat probes ( I don't use them for ribs anyway). 4 1/2 to 5 hours on a full rack of spare ribs, pull the membrane, keep the salt down, wrap 45 minutes at most and cook at 250°. So my formula has now become 4 - .75 - .5 . 4 hour cook - 45 min wrapped (if needed) - 30 minutes carmelizing sauce. My smoke rings are looking awesome on long cooks.


The Bull is starting to pay off. I have found that my pellet smoker is subject to a radiant heat problem. The internal construction is so crowded and the heat / flame deflector is so close to the fire pot that it heats up and becomes a source of radiant heat that in turn heats the drip pan up and becomes a source of heat. This is why we have to put the fat cap down on some cooks. The next time I cook something with trimmings, I think I am going to lay the extra trimmings on top of the meat so that it can melt down into it.

So I want to thank and endorse those that say 3-2-1 is to much and that 2 hours wrapped is to much. Sorry no photos, I was hungry !!!

Anyway, just some Monday morning ramblings, stay safe, eat well and have a nice day.

 

[Buttah Butts]

If I do 3-2-1 method I’ll do 3 hrs on extreme smoke the bump it up to 250 for 2 hours wrapped then 1 hr unwrapped. That seems to work good for me. Everybody has a different technique but we eventually get the product we want in the end.

 

[Lilbullowner]

3-2-1 is to much, my salt was to much and 2 hours wrapped is to much.. More like 45 min if you need them done faster. My Bull is starting to come around now that I have tossed the onboard meat probes ( I don't use them for ribs anyway). 4 1/2 to 5 hours on a full rack of spare ribs, pull the membrane, keep the salt down, wrap 45 minutes at most and cook at 250°. So my formula has now become 4 - .75 - .5 . 4 hour cook - 45 min wrapped (if needed) - 30 minutes carmelizing sauce. My smoke rings are looking awesome on long cooks.


The Bull is starting to pay off. I have found that my pellet smoker is subject to a radiant heat problem. The internal construction is so crowded and the heat / flame deflector is so close to the fire pot that it heats up and becomes a source of radiant heat that in turn heats the drip pan up and becomes a source of heat. This is why we have to put the fat cap down on some cooks. The next time I cook something with trimmings, I think I am going to lay the extra trimmings on top of the meat so that it can melt down into it.

So I want to thank and endorse those that say 3-2-1 is to much and that 2 hours wrapped is to much. Sorry no photos, I was hungry !!!

Anyway, just some Monday morning ramblings, stay safe, eat well and have a nice day.

I pull the membrane before smoking & season with my own dry rub recipe & let it sit for an hour or 2. It's awesome.
What's the 3-2-1 method? And how does it compare wth yours?

 

[BigFish]

I tested a half rack and they came out fantastic. My buddies actually said "award winning." 3-2-1 is too long for the RT-590. I used "simply marvelous cherry" rubbed lightly, unwrapped on the smoker 2 hrs. I sauce (sweet baby ray's) and foil for 2 hrs. Then unwrapped for 30 plus minutes so the sauce gets sticky. So far I've done it 2x this way and they came out great.

 

[Pete590]

It’s a lot of personal preference, if you want more bite cook less.fall off the bone, cook more. I also agree 321 = way too long!