Secret weapon to impossibly tender 3-2-1 ribs....Oven bags!

Discussion in 'Pork' started by bacardi, Aug 15, 2010.

  1. bacardi

    bacardi Fire Starter

    A little background.  I have made close to two hundred racks of ribs in my MES smoker, mostly 3-2-1.  My friends and I like fall off the bone and understand not everyone else does.  My trick is to use an oven bag for all ribs instead of foil.  I was concerned that the plastic bag could melt on the MES metal grate so I did put loosely wrap the bag of ribs with a foil; it was sort of like a foil boat for the bottom if that makes sense.  I theorize the reasons why there is a significant difference between foil and oven bags is with foil you never seal it air tight and you don't get that pressure cooker effect.
     
  2. dauntless

    dauntless Meat Mopper

    Huh, might have to give this a try with some baby backs today. Did you still spritz when you first put them in the bag?
     
  3. bacardi

    bacardi Fire Starter

    I used butter and think you do need some liquid.  For the record, I cut two racks in half (four half racks) and put them all in the same bag.
     

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