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2-2-1 or 2-1-1? What is the general rule for length of time and tenderness?

post #1 of 4
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So I used the 2-2-1 method on baby backs recently and they came out well. I only wished they had been a little more fall-off-the-bone tender. Should they have gone longer during one of the phases?

post #2 of 4

What I do with my Baby Back Ribs, is marinade them in cider vinegar, honey and veg oil and whatever spices I have or feel like putting in it.  then into the fridge, overhauled every 12 hours, for about 36 to 48 hours.  Then a day before the smoke,I take them out of the Marinade, wash them and dry them, apply Honey (glue) for the rub.  Then I wrap them in Plastic wrap, put them back into the fridge.  The next morning, I get the ribs out of the fridge and set them on the counter.  I go get my smoker ready, heated up and all that.  I store my smoker in my shed, so this might take 3/4 hour, the whole time my ribs are coming up to ambient temperature. (225)  I then put them in the smoker and do a 2 - 2 - 1 smoke.  They can hardly be lifted off the grates at the end, without falling apart.  Very tender and fall off the bone ribs.

 

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post #3 of 4
Quote:
Originally Posted by junkyarddawg View Post

So I used the 2-2-1 method on baby backs recently and they came out well. I only wished they had been a little more fall-off-the-bone tender. Should they have gone longer during one of the phases?

I like to cook ribs at 275*. If you cooked at a lower temp you might try that to get the tenderness you're looking for.
post #4 of 4

Leave in foil longer for more fall off the bone.

Ex: 2-2.5-.5

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