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Smoked Ribs (3-2-1 Method) Recipe

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This recipe for Smoked Ribs (3-2-1 Method) is from Wendy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
St Louis Style Ribs
BBQ Rub
4 cups soaked wood chips
BBQ Sauce (optional)
Heavy duty foil
Directions:
Directions:
Prep the ribs by removing the membranes and applying rib rub.
Place ribs, bone side down in smoker at 225 degrees and cook for three hours.

Wrap ribs tightly in aluminum foil to form an airtight seal, return to smoker bone side up and smoke for 2 hours.

Unwrap ribs and return to smoker bone side down for 1 hour
Apply sauce to ribs (if you want) during the last 30 to 20 minutes of the cooking time
Variations: The 3-2-1 method is specifically designed for pork spareribs and the timing works best for that cut of rib. If you prefer back ribs then you should use a 2-2-1 method for the ribs or they will get overcooked and dry out. If long term smoking isn't something you are up to you can place wrapped ribs in the oven and finish them off (at a low temperature) on a grill or in the oven. Since most of the smoke flavor is delivered in the first three hours this method won't affect the overall outcome too much.
Using the 3-2-1 method takes the guessing out of knowing when ribs are done. Nonetheless, there are several ways to check to make sure they are tender. Here are a few ways to tell:

When the meat pulls back about a ¼” from the bone.
Take a toothpick, poke between the bones at the thickest part of the ribs. If it easily slides in and out of the rack…it’s done.
With a pair of tongs, grab one end of the ribs. If they bend easy they are done, if not, keep them in the cooker.
Personal Notes:
Personal Notes:
Added coals after 2.5 hours

majorleaguegrilling.com/2012/01/09/competition-ribs-3-2-1-method/

 

 

 

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