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#3284923 - 07/07/13 05:37 PM 3-2-1 Ribs
4 Point

Registered: 12/26/11
Posts: 342
Loc: Linden, Tn

We avoided the rain yesterday so I carried on with my BBQ plans. I decided to try the 3-2-1 method of cooking ribs that I've read about. The results I thought was incredible. If your not familiar with the method I would consider google or youtubing it. Very simple to I just trimmed the ribs up, rubbed them down, and put them directly on smoker to slow smoke for 3 hours. After 3 hours took them off, put them in foil, poured my vinegar rib sauce in foil with them, closed them up and back on smoker for 2 hours. Most people I saw just poured some apple juice on them, I don't think it matters its just something to create a sweet or vinegary steam. After 2 hours took them off, unwrapped them, put them back on smoker for about an hour to "firm them up". I took mine off in the last step after 30 minutes. When cooking ribs for family and friends I want them falling off the bones. These I couldn't cut for the bones sliding out. Cooked at 225 on a horizontal reverse heated smoker for 5 1/2 hours this was the best way I've ever done it.
#3285550 - 07/08/13 10:45 AM Re: 3-2-1 Ribs [Re: PcDeer]
4 Point

Registered: 02/20/11
Posts: 348
Loc: Roane Co, TN

This is how I have been doing my ribs as well. These are the most tender and moist ribs I have ever eaten.
#3285732 - 07/08/13 02:21 PM Re: 3-2-1 Ribs [Re: feathersandfur2214]
Formerly "Spoon"

Registered: 10/05/04
Posts: 27004
Loc: Bartlett, TN

That's the way I cook them also.
Wild Game Plots

#3285741 - 07/08/13 02:32 PM Re: 3-2-1 Ribs [Re: A.Hall]
Mud Dauber
16 Point

Registered: 07/28/10
Posts: 11836
Loc: Tennessee

definitely a solid method.
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

#3285803 - 07/08/13 03:46 PM Re: 3-2-1 Ribs [Re: Poser]
Diehard Hunter
12 Point

Registered: 08/01/08
Posts: 6582
Loc: East Tennessee

content Online
Been cooking them like that for a long time. When I wrap them, I put butter, yellow mustard, and honey in with them, on the back side. As they heat up, it melts and soaks in the meat. When I unwrap them, I LIGHTLY sauce them before putting them back on for the last time. I cook them bone side down for the last bit so any excess mustard butter or honey will drip off, and I won't ruin the bark on the grate.
The recreational value of a game animal is inverse to the artificiality of its origin and the intensiveness of the management system that produced it. Aldo Leopold

#3287125 - 07/10/13 06:51 AM Re: 3-2-1 Ribs [Re: Diehard Hunter]

Registered: 06/10/00
Posts: 41289
Loc: Western Ky.

I've been doing that for years and love it.

The 3-2-1 is more suited for spareribs as well as St. Louis style spareribs.

Baby backs do not require as long a cook as the larger ribs. 2-2-1 or ever 2-1-1 is better for Baby backs depending on their size.
A Government that does not trust its law abiding citizens to keep and bear arms, is itself unworthy of trust..... - James Madison

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