Rib question

j 2the w

Newbie

Original poster

Jul 30, 2013

19

10

Stockton California

• Aug 4, 2013

• #1

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

 

themule69

Epic Pitmaster

Oct 7, 2012

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live north of fort smith arkansas between alma and

• Aug 4, 2013

• #2

2-2-1

David

 

s2k9k

AMNPS Test Group

Sep 8, 2011

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SEUSA

• Aug 4, 2013

• #3

They should be just fine on the 2-2-1!

 

cliffcarter

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Feb 28, 2010

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Old Town, Maine

• Aug 4, 2013

• #4

What they said^^^^

What's a premarinade?

 

j 2the w

Newbie

Original poster

Thread starter

Jul 30, 2013

19

10

Stockton California

• Aug 4, 2013

• #5

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?

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

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SEUSA

• Aug 4, 2013

• #6

J 2the W said:

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?

Click to expand...

That's what i would do instead of introducing another flavor to them.

 

j 2the w

Newbie

Original poster

Thread starter

Jul 30, 2013

19

10

Stockton California

• Aug 4, 2013

• #7

Thanks for the help Dave
 

 

s2k9k

AMNPS Test Group

Sep 8, 2011

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SEUSA

• Aug 4, 2013

• #8

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.

 

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Reactions: j 2the w

j 2the w

Newbie

Original poster

Thread starter

Jul 30, 2013

19

10

Stockton California

• Aug 4, 2013

• #9

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

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 4, 2013

• #10

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

david

 

s2k9k

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Sep 8, 2011

11,324

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SEUSA

• Aug 4, 2013

• #11

themule69 said:

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

Click to expand...

Yea me too!

 

cliffcarter

Master of the Pit

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Feb 28, 2010

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Old Town, Maine

• Aug 4, 2013

• #12

J 2the W said:

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?

Click to expand...

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.