Been wanting to try the "3-2-1" method for about a year now, but somehow kept fighting it, thinking that "ribs baked in foil in my oven" just was sacrilege or something, LOL. I normally smoke (baby-backs) for about 4-6 hours, depending on how much time I have that day, and then finish 'em for about 30 minutes on my gas Jenn-Air grill while I bbq sauce 'em up.
For Memorial Day, I decided to do the "3-2-1" thing.
Three racks of baby backs, each cut in half (six slabs total). Here they are, all rubbed down and ready to go in the smoker after about 3 hours marinating in the fridge:
Smoker's ready. Lots of smoke, and dead-perfect 225 degrees:
Also thrown into the smoker will be my "auxilary pork," a cheap pork steak that I mopped with my rub drippings and that I'll use to cut up and put into my baked beans:
After 3 hours in the smoker, they're ready for Phase Two. Into a large lasagne pan they go, with a roasting rack on the bottom of the pan to keep the ribs up off of about 1/8" of apple juice that I've poured into the bottom of the pan:
After 2 hours in the oven, with the pan wrapped tightly in foil and baked @ 225 degrees, they are ready for finishing on my gas Jenn-Air grill:
I can already tell that these baby backs are much moister than my usual "4-6 hours in the smoker" method. :o) Likin' what I'm seeing so far at this point.
But first, a good cook never expects his guests to try what he himself hasn't sampled, so . . .
OK, back to the pork . . .
Onto the grill (med. direct heat) they go:
I like the nice sheen I've got going here, yet still with a nice crust and still moist:
They turned out amazing, and definitely more moist than mine usually are. I charred the bottom of a couple of the racks a little, when my smoker's water pan was evaporated of its contents and my smoker got up to about 275-300 for about 10 minutes before I caught it, but otherwise they were PERFECT. Even the beans came out amazing. The "auxillary pork" steak yielded about a cup and a half of perfectly-smoked, tasty, chopped pork, which I threw into the 2 large cans of Bush's Original baked beans along with some shaved onions, about 3/4 cup of Sweet Baby Ray's Original bbq sauce, about 1/2 cup of brown sugar and about 1/4 cup of maple syrup.
I would definitely use this method again, but am almost wondering if I might even skip the final (grilling) stage.