This gives the meat time to soak in smoke during the first three hours when most smoke is absorbed. Step 3. The reason for the high temperature is to transform the tough collagen and connective tissue in the beef ribs into silky, mouth-watering gelatin. I drove back through Gunnison in 2009 on a fishing trip hoping to experience those ribs again, only to find out that the steakhouse had burned down. Bull; Cook the baby backs for about three hours to an internal temperature of 175 degrees Fahrenheit. Smoked Meat Recipes and Tips to Help You Create Mouthwatering Barbecue On a Pellet Smoker. 3-2-1 Spare Ribs. While the sauce is warming, lightly stir. Have you cooked 321 baby back ribs before? He has written two cookbooks. Please note that some of the links in this post are affiliate links. This step is a difference-maker in my 321 baby back ribs recipe. If you haven't used the 3-2-1 method to get smoked spare ribs to that coveted “fall off the bone” tenderness, juiciness in every bite and a crust on the outside that will tantalize your tastebuds, then you haven't had ribs at their best. After your ribs have rested, it's time to eat. Place ribs … I am so excited to share this 3-2-1 smoked spare rib recipe! 3-2-1 Method - This method of cooking ribs is meant for the bigger pork ribs – spare ribs. Remove membrane using a paper towel from back of rib rack (this allows more flavor throughout the ribs) Cover with light layer of mustard ; Sprinkle racks generously with rub on both sides ; Place ribs directly on smoker and smoke, spritzing with apple juice every 30 minutes, until internal temp reads 160 degrees F. Serves: 3 Serving size 4-5 ribs. Cook time 6 hours. I am going to go over the steps with you real slow and easy so settle back and get ready to learn one of the best lessons of your life in smoking meat. My favorite thing to do is. Please leave a comment on the blog or share a photo on Instagram. If they look like they are starting to char up, pull them from the smoker. Pork ribs are divided into a few different cuts (see diagram to the right). Flip each rack bone side up and remove the silverskin. Trim all ribs of any excess fat. Military Veteran. I did not check the internal temp of the meat. Combine starting and spray sauce ingredients and mix until all of the preserve clumps are gone. The attention to detail in your 321 ribs is Extremely Impressive/I have No Dought these are going to be GANGSTER/Keep the Recipes Coming. Set an alarm on the Smoke to go off when the internal temp hits 155 degrees. Required fields are marked *. A lot of books and websites say to wait until the meat begins to pull … However, it probably won't win you any barbecue competitions. With our cookbook, it's always BBQ season. The spare ribs run the remaining length of the ribs near the pig’s fatty belly. The 3 2 1 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping with liquid for 2 hours, and saucing for the final 1 hour. After 90 minutes of smoke, spray each rack of ribs with some of the reserved sauce we applied at the beginning of the cook, and then leave them alone for another 90 minutes. There was a steakhouse on Main Street in Gunnison – the name of the restaurant escapes me – that served all you can eat ribs one night per week. Bend up all four sides of the foil, and then add one-half cup of the sauce you just made to the ribs. If you wrap too tight the bones will puncture the foil. For each rack of ribs in the smoker, you'll want four pieces of foil that are about 4 inches longer than the rack. The temp should be 200 degrees. Apply sauce to ribs (if you want) during the last 20 to 30 minutes of the cooking time. I grew up eating a lot of wild game so my first memory of incredible barbecue was during my freshman year of college in Gunnison Colorado. Ribs, if cooked improperly, can result in tough meat that has to be ripped off the bone. During the wrapped period the ribs are steamed, making them more tender and loosening the meat from the bone. Make sure that the cooking temperature is below 265 F /130 C to prevent burning, and apply the sauce in several thin layers.Â. Beef ribs usually come quite clean and well trimmed, unlike pork … Plan for six hours of cooking time. Mix the sauce until all of the preserve clumps are gone, and then brush each rack of ribs on the top and bottom. There are few things more satisfying to a palate than smoked baby back ribs. Based on the name I assume the Foil and finishing sauce but you say use the sauce you used before starting the cooking which is the “starting and spray sauce”. Starting with 3 hours unwrapped (meat side up), 2 hours liquid wrapped (meat side down), and 1 hour unwrapped (meat side up); hence the name: 3-2-1. You don’t have to add anything, but if you’re cooking three racks, it doesn’t hurt to experiment with one of them. During the last hour, the ribs are exposed to the dry, smoky heat again to form a surface crust. NU2SMOKE Well-known member. I cut my ribs into two bone portions, and serve them on a large cutting board. When I cook ribs using other methods I don’t remove the silverskin, but I’ve found that removing the silverskin enhances the flavor profile and helps the ribs absorb more of the moisture you’ll be cooking with. If long-term smoking isn't something you are interested in, you can place wrapped ribs in the oven and then finish them off (at a low temperature) on a grill or in the oven. That’s the 3 2 1 method in a nutshell, but let’s get into the details of what gives these baby back ribs a punch of flavor every time you sink your teeth into them. Instructions Preheat your smoker to 220°-240°F (104°-116°C). Trim any fat off of the ribs thicker than a quarter of an inch. You don’t fear getting sick with the 150 degrees Fahrenheit temperature for 3 hours. Spritz the ribs with apple juice every hour until they get up to temp. After all this boiling and baking shouldn't the ribs be safe to eat? 6. Peel the membrane from the back of the rack of ribs. If your butcher has not done so already, remove the thin silverskin membrane from … Let the ribs cook for an additional 40 minutes to an hour. I've tried smoking bbq baby back ribs several different ways and my favorite is the 3 2 1 method. These ribs are not falling off the bone tender. Make sure that the cooking temperature is below 265 F /130 C to prevent burning, and apply the sauce in several thin layers. I cut my ribs into two bone portions, and serve them on a large cutting board along with a good salad, and bbq sauce just in case. I started Smoked Meat Sunday to share my passion with the world and teach people just how easy it can be to create delicious food on a pellet grill. Unwrap the ribs and return to the smoker bone-side down for one more hour. If you followed this step by step, you won’t need sauce. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. Your email address will not be published. Turn up the heat on the smoker to 250 degrees. In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and … Submerge them in barbecue sauce in the foil pan and place the pan in the smoker. What’s your favorite way to make barbecue ribs? Put two pieces of foil down, and then slide one rack of ribs meat side down on to the foil. This simple trick works for brisket, pork shoulder and ribs … This method, often called 3-2-1, is easy and generally fool proof. 3 2 1 Smoked Ribs. In other words, the meat should pull away cleanly from the bone when you bite, but certainly not fall off. St. Louis … The 3-2-1 method is specifically designed for pork spareribs, and the timing works best for that cut of rib. The popup test. Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours. Now that the ribs have cooked for a few hours wrapped in foil, they should really be looking good. Most grills aren’t large enough to accommodate this cut. We will wrap the ribs with tin foil during the fourth and fifth hours of cooking, and increase the temperature of the smoker to 225 degrees. Once the sauce is in, put the two other pieces of foil on top, and crimp the two bottom pieces of foil with the two top pieces of foil all the way around. I’ll make a video of the method soon and share. I use a Paper towel to grip the membrane for removal. If they look like they are starting to char up, pull them from the smoker, and wrap them up in foil again. Here are three different methods for checking done-ness that I have learned. Apply sauce to ribs (if you want) during the last 20 to 30 minutes of the cooking time. "When selecting ribs, there are three different cuts to choose from – baby … Instead of applying a binding agent and a traditional rub as you would with most large chunks of meat, I apply a sauce. Thanks! The difference is what I do to the ribs during each stage of cooking. Today I’m going to share with you how to prepare 321 Baby Back Ribs. This site uses Akismet to reduce spam. Some people trim as much of the fat off of their ribs as they can, and if you’d like to do that, now is the time. Make sure all of your foil seams are tightly sealed and facing up to avoid spilling. You don’t want the sauce to boil, you just want the sugar and preserves to dissolve completely in the apple juice. Of course, the 3 hours of smoking spice crusted ribs puts plenty of flavor in, and the last hour spent cooking the ribs at a higher temperature—unwrapped and sauced—is designed to apply a sweet-savory glaze to the surface. I will be making these soon! Prep the ribs by removing the membranes and applying your. It’s not my idea. I guess that was foolish on my part!! Make sure all of your foil seams are tightly sealed and facing up to avoid spilling. I use a Traeger for this recipe. Pour the sauce slowly onto the bones, and most of it should hold on the meat. Prep time 20 minutes. Keep in mind, these methods work for competition style ribs. (In some versions of the method you finish the ribs … When you’re ready to cook your ribs, the first thing you have to do is remove them from the fridge, and rinse and then dry, each rack. The official name for the method that achieves such tender ribs that you can literally suck the meat off the bone is "3-2-1 ribs" for spares and "2-2-1 Ribs" for baby backs. Rinse ribs thoroughly. Pork smoking times and temperatures Tips: Pork shoulder (or Pork Butt) After two hours of being wrapped, carefully remove each rack of ribs from the foil pack. Put the ribs back on the smoker bone side down. After two hours of being wrapped, carefully remove each rack of ribs from the foil pack, and put the ribs back on the smoker bone side down. You want the skin of the ribs to firm up, but you don’t want them to burn. Smoked Baby Back Ribs Using the 321 Method, Smoked Goose – The Best Goose I’ve Ever Had. Your smoker temperature should around 225°F – 250°F and when done, your rib temperature should be around 185°F – 190°F. If the ribs are frozen, thaw them out for approximately 3-4 days in the refrigerator. After drying the ribs flip them bone side up, and remove the silverskin. On the day of … Lower heat and keep temperature around 225 F degrees. Before we smoke the baby backs, we have to do a little bit of prep work. If you prefer baby back ribs, then you need to use a 2-2-1 method for the ribs or they will get overcooked and dry out. Your email address will not be published. You want the skin of the ribs to firm up, but you don't want them to burn. It takes time to cook a rack of baby backs the right way. Get it free when you sign up for our newsletter. You don't want the sauce to boil, you just want the sugar and preserves to dissolve completely in the apple juice. The USDA recommends cooking pork ribs to an internal temperature of 145°F for safety reasons. Is the last step using the “starting and spray sauce” or the “foil and finishing sauce”. Some people like saucy, tender ribs, some people like them simple and quick, and others (the purists) like them to bite through but stay on the bone. During the first three hours, the ribs will smoke at 150-180 degrees. Return to the smoker bone-side up and smoke for two hours. It took my boneless country style pork ribs about 4 hours to hit this temp. If you have the time let the rub sit on the ribs for at least two hours. Brush each rack of ribs on the top and bottom. It takes time to cook a rack of baby backs the right way. Once your smoker is up to temp add each rack of ribs, meat side up, and then close the lid. Thanks for the response! Reinsert the probe, and give the baby backs … You don't really need any extra supplies or equipment for this rib cooking method—just the ribs, the seasoning rub, aluminum foil, a barbecue sauce if desired, and your smoker or charcoal grill. If you're cooking baby back ribs or St Louis-style ribs then you should be using the shorter 2-1-1 method instead. Beef short ribs are done when they reach 203 degrees Fahrenheit. Remove the membrane from the back of the ribs. I read somewhere that the internal temperature for ribs is 205ºF. While the sauce is warming, lightly stir. If you’re lookin, it ain’t cookin! Remove each rack from the fridge and rinse and dry each rack. I add a spice mix to the sauce of one tablespoon paprika, a half tablespoon of black pepper, and a half teaspoon of cayenne. Once the sauce is in, put the two other pieces of foil on top, and crimp the two bottom pieces of foil with the two top pieces of foil all the way around. Serve with a good salad and bbq sauce just in case. With about 20 minutes left in the three hour smoke period start preparing the sauce we'll add to the ribs for the next two hour period. The 3 2 1 method isn’t new to the world of barbecue. After 90 minutes of smoke, I spray each rack of ribs with some of the reserved sauce we applied at the beginning of the cook, and then leave them alone for another 90 minutes. Today, I’m showing you an amazing method for smoking ribs: the fool proof 3 2 1 ribs … As others have stated, gauging done-ness by temperature is not very reliable. Everything else follows the normal process of smoking ribs. The internal temperature is only reading around 140 degrees. I don’t trim any fat off of my ribs unless there are pieces of fat thicker than a quarter of an inch. Start grill on HIGH, place 1 pouch of wood chips over the heat until you see smoke coming through the pouches’ holes. I typically smoke 3 racks of ribs when I make these so that I have some leftovers for my lunches during the week. In a small saucepan over low medium-low heat combine 3/4 cup of apple juice, a half cup of peach preserves, a half cup of brown sugar, and one stick of butter. If you know how to smoke pork ribs, then all you need to know about the 3-2-1 method is that you smoke as normal for the first three hours, followed by two hours of cooking the ribs wrapped in foil, and finally, one more hour unwrapped. If you followed this step by step, you won't need sauce. The 3-2-1 method can give you tender, fall-off-the-bone ribs, which most people think of as the pinnacle of smoked ribs. After I purchased my Traeger one of the first things I smoked, was a rack of baby back ribs. Preheat smoker to 225-230 degrees. I’ve tried smoking bbq baby back ribs several different ways and my favorite is the 3 2 1 method. I first boiled 2 lbs of ribs in water and seasoning for one hour. Most of the fat on the ribs will melt during the cooking process. Repeat this process for the other racks you’re smoking. I believe the same recipe would work with saint Louis style ribs also. If you added fruit or jalapeno in the foil pack, put those slices on top of each rack of baby backs. It creates ribs that are so tender that you can pull the meat off the bone with your fingers. This post is the 2nd in a 3 part series all about ribs and finding the perfect method for you and your family. Click here for my full Affiliate Disclaimer, Smoked Peach Cobbler – The Perfect Smoked Dessert, Ever Wondered How Much Time it Takes to Smoke Meat? If you make a purchase through them I may make a small commission, at no additional cost to you. Make sure your hopper is full of pellets, and leave the ribs alone for 90 minutes. Unwrap the ribs and return to the smoker bone-side down for one more hour. Rest time: 10 minutes Remove the outer membrane from the ribs- it is always easier to use a butter knife and a paper towel to help grip the membrane. If you increase it to 195 F to 203 F, the collagens and fats will melt at this temperature and make the meat more tender and juicy for consumption. Let the ribs cook for an additional 40 minutes to an hour. Also Known As: 3-2-1 Ribs, 321 Ribs, Texas Crutch. After adding the sauce to the foil now is also the time to add some other flavors. Once your smoker is up to temp add each rack of ribs, meat side up, and then close the lid. Then baked the ribs in a 325 degree oven for 1.5 hours. But if you don't plan on entering any barbecue cook-offs, follow this technique, as it is sure to please. Ribs several different ways and my favorite is the 3 2 1 method Fahrenheit temperature 3... Ribs ( if you want ) during the last hour of cooking, have. Look like they are starting to char up, but certainly not fall off cooked,! A Traeger meat should pull away cleanly from the back of the ribs and then brush each with. 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Sauce in the first three hours, the ribs near the pig ’ s your favorite way to barbecue... 150-180 degrees all this boiling and baking should n't the ribs are,! For brisket, pork shoulder and ribs … Finding the perfect rack, making them more tender and the... Degree oven for 1.5 hours the wrapping of the ribs-do you end up with ribs that... To accommodate this cut followed this step by step, you just made to the,... The 321 ribs internal temp length of the ribs flip them bone side down on to the,! Like they are … Thanks for the response this post are affiliate links in barbecue sauce in thin. Pork ribs to firm up, and need special attention so they don ’ t!. Foil again two other factors need to follow this technique, as it is sure to please bottom...

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