Mix the sauce until all of the preserve clumps are gone, and then brush each rack of ribs on the top and bottom. BUT, two other factors need to be considered when cooking ribs to determine if they are … Apply sauce to ribs (if you want) during the last 20 to 30 minutes of the cooking time. Apply sauce to ribs (if you want) during the last 20 to 30 minutes of the cooking time. Finish prep by coating the ribs with a dry rub. Remove the ribs, take out the probe, and wrap the meat tightly in foil. After drying the ribs flip them bone side up, and remove the silverskin. Brush each rack with the sauce you used before you started cooking the ribs. Pork ribs are divided into a few different cuts (see diagram to the right). Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. A lot of books and websites say to wait until the meat begins to pull … According to the USDA, ribs are done when they have 145 degrees Fahrenheit internal temperature. During the last hour, the ribs are exposed to the dry, smoky heat again to form a surface crust. 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. Learn how your comment data is processed. I don’t trim any fat off of my ribs unless there are pieces of fat thicker than a quarter of an inch. It takes time to cook a rack of baby backs the right way. The 3-2-1 method (so named for the three sets of cooking times) for smoking ribs nearly guarantees tender, fall-off-the-bone ribs without a lot of extra effort. Spritz the ribs with apple juice every hour until they get up to temp. What’s your favorite way to make barbecue ribs? Plan for six hours of cooking time. Turn up the heat on the smoker to 250 degrees. NU2SMOKE Well-known member. There are a lot of different ways to make this sauce, but my favorite concoction is one cup of apple juice, plus one-half cup of peach preserves. I haven’t made these yet, but the recipe sounds like just what I was looking for. 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. Then baked the ribs in a 325 degree oven for 1.5 hours. Your email address will not be published. Pork ribs aren’t ready to be served until their internal temperature reaches 195°F to 203°F. 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. For each rack of ribs in the smoker, you’ll want four pieces of foil that are about 4 inches longer than the rack. 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. Repeat this process for the other racks you’re smoking. 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. The Texas crutch beats the stall, in which meat stops cooking during barbecuing, sometimes for hours. "When selecting ribs, there are three different cuts to choose from – baby … The popup test. Your email address will not be published. Since most of the smoke flavor is delivered in the first three hours, this method won't affect the overall outcome too much. I use a Paper towel to grip the membrane for removal. 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 added fruit or jalapenos in the foil pack, put those slices on top of each rack of baby backs. Step 3. I use a Traeger for this recipe. TRIM THE RIBS. It takes time to cook a rack of baby backs the right way. If you're cooking baby back ribs or St Louis-style ribs then you should be using the shorter 2-1-1 method instead. With about 20 minutes left in the three-hour smoke period I start preparing the sauce we’ll add to the ribs for the next two-hour period. It took my boneless country style pork ribs about 4 hours to hit this temp. My pork ribs are taking a long time to reach an internal temperature of 165 degrees. I also believe that the extra fat keeps the ribs from drying out. 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. You'll want to wrap each rack of ribs when they are done cooking and put them in a cooler to rest for about 45 minutes. Smoking wood: apple Smoker temp 225 and 250. Put two pieces of foil down, and then slide one rack of ribs meat side down on to the foil. Ribs, if cooked improperly, can result in tough meat that has to be ripped off the bone. I am so excited to share this 3-2-1 smoked spare rib recipe! 3-2-1 Spare Ribs. Start grill on HIGH, place 1 pouch of wood chips over the heat until you see smoke coming through the pouches’ holes. 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. Once your smoker is up to temp add each rack of ribs, meat side up, and then close the lid. I pour the sauce slowly onto the bones, and most of it should hold on the meat. 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. Unwrap the ribs and return to the smoker bone-side down for one more hour. The 3 2 1 method isn’t new to the world of barbecue. My favorite thing to do is slice up a jalapeno, and then put each slice directly on top of the ribs inside the foil pack. Have you cooked 321 baby back ribs before? This step is a difference-maker in my 321 baby back ribs recipe. The 3-2-1 method is specifically designed for pork spareribs, and the timing works best for that cut of rib. Trim any fat off of the ribs thicker than a quarter of an inch. I first boiled 2 lbs of ribs in water and seasoning for one hour. During the first three hours, the ribs will smoke at 150-180 degrees. 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 the ribs are frozen, thaw them out for approximately 3-4 days in the refrigerator. Full spare ribs contain the brisket bone and surrounding meat and can weigh upward of 5 pounds. Get it free when you sign up for our newsletter. 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. 3 2 1 Smoked Ribs. Your smoker temperature should around 225°F – 250°F and when done, your rib temperature should be around 185°F – 190°F. If cooked the right way, ribs can be tender juicy and fall of the bone delicious! I've tried smoking bbq baby back ribs several different ways and my favorite is the 3 2 1 method. My goal has always been to replicate those amazing ribs from Gunnison, and after trying several different techniques, and rub combinations, I’ve figured out the best and most flavorful way to smoke ribs, the 3 2 1 method. Click Here, Jalapeno Popper Baby Back Ribs - Because Sometimes You Need a Little Crazy, 10 Smoked Meat Recipes - You've Gotta Try #8 - Smoked Meat Sunday, BBQ Pork Rib Sandwiches • Smoked Meat Sunday, 45 Snacks You Can Make on Your Smoker for the Super Bowl, Review: Mountain Primal Meat Co. – Purchase Organic Beef Online, A Simple Smoked Corned Beef Burnt Ends Recipe on a Traeger, Sausage Stuffed Acorn Squash Cooked on a Traeger, Love Sauce? ( danger zone 40 thru 140 degrees)? Cook the baby backs for about three hours to an internal temperature of 175 degrees Fahrenheit. The internal temperature is only reading around 140 degrees. Please leave a comment on the blog or share a photo on Instagram. After adding the sauce to the foil now is also the time to add some other flavors. If you make a purchase through them I may make a small commission, at no additional cost to you. Baby backs are fairly lean, and need special attention so they don’t dry out. 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. The reason for the high temperature is to transform the tough collagen and connective tissue in the beef ribs into silky, mouth-watering gelatin. Remove each rack from the fridge and rinse and dry each rack. Remove the membrane from the back of the ribs. Repeat this process for the other racks you're smoking. This site uses Akismet to reduce spam. After your ribs have rested, it’s time to eat. The 3-2-1 ribs method is a great way for cooking whole spare ribs. 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. You’ll want to wrap each rack of ribs when they are done cooking and put them in a cooler to rest for about 45 minutes. This simple trick works for brisket, pork shoulder and ribs … Messages 557 Location FT LAUDERDALE FLORIDA Grill(s) owned. After your ribs have rested, it's time to eat. Thanks for the response! Now that the ribs have cooked for a few hours wrapped in foil, they should really be looking good. However you like your ribs … Here are three different methods for checking done-ness that I have learned. Typically one should use an accurate digital meat thermometer to determine the internal temperature of your cut of meat & find whether or not it has reached the appropriate temperature (see my posts about Minimum Meat Temperatures & a review of a digital thermometer you shouldn’t be without). If your smoker isn’t already on, now is the time to get it going. While the sauce is warming, lightly stir. 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. I add a spice mix to the sauce of one tablespoon paprika, a half tablespoon of black pepper, and a half teaspoon of cayenne. Turn smoker on to 180-225 degrees. In other words, the meat should pull away cleanly from the bone when you bite, but certainly not fall off. Please note that some of the links in this post are affiliate links. Serves: 3 Serving size 4-5 ribs. The premise of this method is to smoke the ribs in specific hour long increments (typically at 225 degrees Fahrenheit). 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. Derrick Riches is a grilling and barbecue expert. If you followed this step by step, you won't need sauce. Finding the perfect rack. After placing the pork ribs in your smoker, set up your Thermoworks Smoke to monitor the internal temp of one of the ribs. Once the pork ribs have reached an internal temperature of 170°F, remove from smoker. Serve with a good salad and bbq sauce just in case. On the day of … Prep the ribs by removing the membranes and applying your. If you added fruit or jalapeno in the foil pack, put those slices on top of each rack of baby backs. Rinse ribs thoroughly. All you need to follow this method is a big sheet of aluminum foil and lots of time. Smoked Meat Recipes and Tips to Help You Create Mouthwatering Barbecue On a Pellet Smoker. This method, often called 3-2-1, is easy and generally fool proof. 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. 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. Today, I’m showing you an amazing method for smoking ribs: the fool proof 3 2 1 ribs … Keep in mind, these methods work for competition style ribs. I did not check the internal temp of the meat. Make sure all of your foil seams are tightly sealed and facing up to avoid spilling. Instead of applying a binding agent and a traditional rub as you would with most large chunks of meat, I apply a sauce. After adding the sauce to the foil now is also the time to add some other flavors. I guess that was foolish on my part!! Step 4. 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. Flip each rack bone side up and remove the silverskin. Put two pieces of foil down, and then slide one rack of ribs meat side down on to the foil. 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. 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. Preheat smoker to 225-230 degrees. Once your smoker is up to temp add each rack of ribs, meat side up, and then close the lid. Let me know in the comments. and at what temp for ribs are you shooting for? If you're concerned about temp, use a meat thermometer and check the temp between two rib bones. 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. 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. I may experiment by adding a couple tablespoons of jack Daniels to the sauce also! However, it probably won't win you any barbecue competitions. Once the rack is foil sealed, put it back on the smoker. The spare ribs run the remaining length of the ribs near the pig’s fatty belly. Required fields are marked *. During the first three hours of cooking your smoker temperature should be around 180-225 degrees. Pork smoking times and temperatures Tips: Pork shoulder (or Pork Butt) 3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. 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. During the last hour of cooking, we will unwrap the ribs, and increase the temperature of the smoker to 250 degrees. Make sure that the cooking temperature is below 265 F /130 C to prevent burning, and apply the sauce in several thin layers.Â. I believe the same recipe would work with saint Louis style ribs also. During the last hour of cooking, we will unwrap the ribs, and increase the temperature … It creates ribs that are so tender that you can pull the meat off the bone with your fingers. You don’t fear getting sick with the 150 degrees Fahrenheit temperature for 3 hours. 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. There are few things more satisfying to a palate than smoked baby back ribs. Pour the sauce slowly onto the bones, and most of it should hold on the meat. The Internal Temperature For Smoked Beef Short Ribs. If your butcher has not done so already, remove the thin silverskin membrane from … A tip for you to check the temperature of the meat is to get a meat thermometer. I read somewhere that the internal temperature for ribs is 205ºF. Put the ribs back on the smoker bone side down. St. Louis … The USDA recommends cooking pork ribs to an internal temperature of 145°F for safety reasons. Here's a useful technique for tenderizing, moisturizing, and speeding cooking by wrapping meat in aluminum foil for an hour or two. Just curious, what temp are you shooting for at each stage of the 321 process? I cut my ribs into two bone portions, and serve them on a large cutting board. If they look like they are starting to char up, pull them from the smoker. Combine starting and spray sauce ingredients and mix until all of the preserve clumps are gone. This post is the 2nd in a 3 part series all about ribs and finding the perfect method for you and your family. I love great BBQ. 3-2-1 Method - This method of cooking ribs is meant for the bigger pork ribs – spare ribs. Trim all ribs of any excess fat. Peel the membrane from the back of the rack of 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”. Today I'm going to share with you how I cook 321 Method Peach Peach Baby Back Ribs. 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. 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