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Rib question

post #1 of 12
Thread Starter 

I bought a couple racks of baby backs from a local butcher that he pre marinaded in a wet rub.  Can I smoke these using the 2-2-1 method?  Or should I BBQ them another way?  I appreciate the help.

 

Thanks,

James

post #2 of 12

2-2-1

David

post #3 of 12
They should be just fine on the 2-2-1!
post #4 of 12

What they said^^^^

What's a premarinade?

post #5 of 12
Thread Starter 

Cliff, the rack of ribs is sold sealed with a wet marinade on them instead of a dry rub.  The flavor of the marinade is Kona.  I was wondering if I could still do the 2-2-1 method with these ribs?  And what do I do when I put them in the foil?  Do I keep some of the wet marinade from the package and add to the foil, or not?

post #6 of 12
Quote:
Originally Posted by J 2the W View Post

Cliff, the rack of ribs is sold sealed with a wet marinade on them instead of a dry rub.  The flavor of the marinade is Kona.  I was wondering if I could still do the 2-2-1 method with these ribs?  And what do I do when I put them in the foil?  Do I keep some of the wet marinade from the package and add to the foil, or not?

That's what i would do instead of introducing another flavor to them.
post #7 of 12
Thread Starter 

Thanks for the help Dave
 

post #8 of 12
You're Welcome.
When you open the package pour the excess juice into a bowl and put it in the fridge until you are ready to add it to the foil. Remember the juice has been up against raw meat so it should be treated the same as raw meat so it needs to be kept under 40* until you are ready to cook it.
post #9 of 12
Thread Starter 

Thanks Dave, hey one more question, should I use a water pan or not?

post #10 of 12

I have my wateer pan filled with sand and covered with foil

david

post #11 of 12
Quote:
Originally Posted by themule69 View Post

I have my wateer pan filled with sand and covered with foil
david

Yea me too!
post #12 of 12
Quote:
Originally Posted by J 2the W View Post

Cliff, the rack of ribs is sold sealed with a wet marinade on them instead of a dry rub.  The flavor of the marinade is Kona.  I was wondering if I could still do the 2-2-1 method with these ribs?  And what do I do when I put them in the foil?  Do I keep some of the wet marinade from the package and add to the foil, or not?

 

Ah, now I understand. Using the 2-2-1 method depends on the size of those racks, the ones packaged like yours that are sold around here are generally on the small side, about 1 1/2 pounds per rack, 2-2-1 would be way over done for ribs that size. You can reserve some of the marinade to add to the foil or add nothing to the foil or add a bit of pineapple juice and brown sugar to the foil to stay with the Hawaiian flavors. Your choice.

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