3-2-1 Ribs

[PcDeer]

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.

 

[feathersandfur2214]

This is how I have been doing my ribs as well. These are the most tender and moist ribs I have ever eaten.

 

[spoon]

That's the way I cook them also.

 

[Diehard Hunter]

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.

 

[Wildcat]

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.