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Smoked ribs over the weekend - I love the 3-2-1 method. lots of pics!

post #1 of 15
Thread Starter 

Okay, so this warm stretch has me up here in Toronto has me dying to smoke every day! I smoked ribs and beans the other day and here are the ribs. I posted my beans the other day. If you are interested in the link to my website click here: http://www.theblackpeppercorn.com/2012/03/smoked-ribs-using-the-3-2-1-method/

 

peeling-the-membrane-300x300.jpg rubbed-ribs-300x300.jpg

in the smoker.jpg

in foil with some beer.jpgwrapped in foil.jpgdone the steaming method.jpg

brushing with the sauce.jpg

beer bbq sauce.jpg

 

smoked ribs.jpg

 

 

3-2-1 Method

3  

This first stage is the stage where the ribs are smoked for 3 hours. Set the smoker is set for 225F to create a low and slow smoke. Make sure the ribs are generously coated with a good BBQ rub. Here is a recipe for my rub which is great on ribs! 3 hours of smoking is the recommended time for pork spare ribs. If you are smoking back ribs you may want to smoke them for just 2 hours. Any more and you may find it dries the ribs out a bit too much. I have used hickory, apple, cherry, alder and maple woods with this method of smoking ribs. My preference is hickory or apple although the ribs taste wonderful with any of those types of wood. Before I got a smoker I used my gas grill to simulate smoking. It can work somewhat but it does not generate near the level of smoke in the unit. Also sometimes it is difficult to get a gas grill to have a consistently low temperature like 225F. Directions for using a gas grill are below. 

2  

The second stage is where the meat tenderizes. If you like your ribs to be fall off the bone tender then make sure you do this step. Wrap the ribs tightly in foil. This steams the ribs and the result is tender juicy ribs. Just before closing each rack of ribs in the foil, put a little bit of beer or apple juice in with the ribs. This helps the steaming process. Put the ribs, wrapped in foil, back in the smoker for 2 hours at 225F. My smoker can function as an oven and so, for this stage, I turn off the smoking element in my smoker and actually just bake them in the smoker at 225F for the 2 hours. Some people continue to smoke for these 2 hours as well. It is also possible to use an oven for this stage.

1  

This final stage is when you sauce the ribs. Make sure you use your favourite BBQ sauce and liberally coat the ribs on both sides. Then back in the smoker set for 225F for 1 final hour.  Again, it is possible to use an oven for the last hour. Personally, I like to smoke them for the final hour. It creates a wonderfully smokey flavour in the BBQ sauce.  The result is tender ribs that have a full on smokey flavour with so much seasoning in the rub and sauce. This 3-2-1 method is easy and guarantees that you will have ribs you will never forget!

My rub - Steve’s Basic BBQ Rub

My BBQ sauce - Coca Cola Habanero BBQ Sauce

post #2 of 15

thats how i do it and they come out great every time

post #3 of 15

Nice pull back and color! 

post #4 of 15

Wow, looks great. 

 

I'm hungry!!!

post #5 of 15

Looks good the Sauce sounds tasty too...JJ

post #6 of 15

Those look great!

post #7 of 15

Nice job!

post #8 of 15
Quote:
Originally Posted by Chef JimmyJ View Post

Looks good the Sauce sounds tasty too...JJ


X 2

 

I bookmarked this one, definitely trying that sauce out next time.

post #9 of 15

Great looking ribs and I like the sauce recipe. Good job.

post #10 of 15

hey Steve nice to see a fellow Ontario person on here - im in the Peterborough area - those ribs look amazing - im doing some ribs up this saturday - cant wait!!!

post #11 of 15
Thread Starter 

Awesome Terry! I lived in Peterborough for a couple year 1999-2001. Enjoy those ribs! I smoked some wings today. Your cannot beat this weeks weather for mid march

post #12 of 15

YUMMMeLooks-Great.gif

post #13 of 15

Very nice looking ribs! I'll bet they tasted just as good as they look.

post #14 of 15

Thanks it looks great love the sauce with your permission i will copy it .

post #15 of 15
Thread Starter 

go ahead africanmeat. Enjoy it. the sauce is killer!

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