British BBQ Society Forums

Hi,
I am totally new to the whole smoking and charcoal experience, I have just bought a WSM (47cm). Now after hours of youtube videos I am going to do some Beef Ribs (for 8 People), as I understand the 3-2-1 method is that:-

3 Hours on the Grill with just the rub
2 Hours in Foil (with Apple Juice)
1 Hour (foil removed) with a BBQ sauce


I am also going to use the Minion Method (will this work?)

I have had the Weber Spirit for years and finally taking the plunge in to charcoal, all advice and tips would be welcome (My wife already has London Fire Brigade on Standby)


Andy

3-2-1 is for pork. For beef, YMMV.

aris wrote:3-2-1 is for pork. For beef, YMMV.

YMMV???

I did some beef ribs on Saturday, 10 hours at 110oC, the last couple wrapped in foil. There is no way your ribs will be ready in five hours. I also wouldn't add apple juice to them, that's for pork, beef should be as simple as possible. I rubbed mine with salt, pepper and a bit of ground ancho chilli, no braising liquid. The final couple of hours in foil helped to make them really tender with no additional liquid required.

Your mileage may vary

They take forever.

Beef short ribs take ages and are hours in the stall.

I would allow 10 hours.

I foil mine and finish in the oven, they normally take about 5 or 6 hrs then.