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My First Attempt at Smoking Dry Ribs 3-2-1

post #1 of 19
Thread Starter 

A little dry, but it was a win.  I used my offset smoker & forgot to put a pan of water in it.  The temp was running a bit high too (average of 240), but it tasted good!  I'm assuming that the lack of "fall off the boness" was a combo of the lack of water pan and the high temps.  Here is a pic:

 

700

post #2 of 19

Memphis style!  I don't see a lot of those here.  What were you smoking on?

post #3 of 19
Thread Starter 

Good eye!!!!  I live right outside of Memphis.  I was using a Brinkmann offset smoker and one B-a-a-a-a-a-d goat assistant:

 

 

700

post #4 of 19

Love the goat.  I personally don't like "fall off the bone" ribs.  I prefer a little tug; as long as they don't "rip" off the bone.

post #5 of 19
Thread Starter 

She is bad (the goat).  I think she is the reincarnation of my old jack russell!

post #6 of 19

Ribs look good, and the goat is a environmentally friendly lawnmower to boot.
 

Chris

post #7 of 19

Love the goat!  Cute little helper!

 

Kat

post #8 of 19

They look way better than my first try! I have noticed the ribs I get aren't that meaty and have gone from 3-2-1 to 2.5-2-1 or even 2-2-1 if they are really skimpy and I have had fall of the bone with less dryness. However, please note, I have only done 7 or 8 racks and I am still experimenting.

post #9 of 19

Jeffed-you didn't state how long they were in the smoker for. Knowing that, we would be better able to figure what needs to be tweeked.

post #10 of 19

Yeah, that. And that Goat would be good Cabrito drool.gif

post #11 of 19

You want fall of the bone?...Increase the Foil time and add some Foiling Juice or other liquid. The steam breaks down the connective tissue...JJ

post #12 of 19
Quote:
Originally Posted by Chef JimmyJ View Post

You want fall of the bone?...Increase the Foil time and add some Foiling Juice or other liquid. The steam breaks down the connective tissue...JJ

Technically it's not steaming but rather braising and it does break down the connective tissue nicely!

 

 

 

Jimmy quick question, i'm doing up some baby backs and enjoyed your foiling sauce with the cane syrup.  I was thinking of doing a brown sugar, honey and parkay at the foiling... could I use your sauce as a setting sauce after foil and or some in with the foil along with the brown sugar?

post #13 of 19
Quote:
Originally Posted by FWIsmoker View Post

Technically it's not steaming but rather braising and it does break down the connective tissue nicely!

 

 

 

Jimmy quick question, i'm doing up some baby backs and enjoyed your foiling sauce with the cane syrup.  I was thinking of doing a brown sugar, honey and parkay at the foiling... could I use your sauce as a setting sauce after foil and or some in with the foil along with the brown sugar?

Sure, there is no reason not to do a combination of the two or if you reduce the Foiling Juice down until syrupy, it makes a nice sweet glaze. Some family members prefer that to any additional sauce...JJ

post #14 of 19

Jimmy so reduce it for both the foil and for a setting/glazing sauce is what your'e saying right?

post #15 of 19
Thread Starter 
I did the 3-2-1 method. I'll have to try the 2.5-2-1. Now that you mention it, they weren't very meaty. Thanks for the help guys!!!
post #16 of 19

You had Stevie Nicks over for dinner?

post #17 of 19
Quote:
Originally Posted by FWIsmoker View Post

Jimmy so reduce it for both the foil and for a setting/glazing sauce is what your'e saying right?

I reduce it slightly to combine flavor before going in the foil. When the ribs come out of the foil, I further reduce the packet juices and any leftover to a Syrup for glazing...JJ

post #18 of 19

Ribs looked good!

 

I played around with the 3-2-1 and 2-2-1 (for babybacks) until I got the ribs exactly like I like 'em.  Over time, you will do the same thing.  The key is to take  notes, or have an assistant like mine who has a photographic memory (my boy Trevor) - that kid don't forget anything...especially the things you would rather he didn't remember...biggrin.gif

 

Good luck,

 

Bill

post #19 of 19
Thread Starter 
Quote:
Originally Posted by PGSmoker64 View Post

that kid don't forget anything...especially the things you would rather he didn't remember...biggrin.gif
I got one of those assistants too LOL... But mine only remembers the things I don't want them too. Those ribs were a St. Lewis cut. Should those be treated like baby back (2-2-1)?
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