or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Newbie question
New Posts  All Forums:Forum Nav:

Newbie question

post #1 of 5
Thread Starter 
Just purchased a new Masterbuilt 30" Electric Smoker.

I was planning on smoking a couple racks of baby back ribs tomorrow for my first smoke.

However the store only had St Louis pork ribs left in the cooler so I got them instead.

My question is should I use the 3-2-1 method or the 2-2-1 method?

How long should I let the run on?

And lastly would you suggest any liquid in the pan?

Thanks for any input
post #2 of 5

Hi!

 

I`m planning on doing some St. Louis ribs tomorrow and using the 3-2-1 at a temp of 230. Many don't foil but I plan to foil for the middle 2 hours and usually add some apple juice to the foiling .

 

No water in the pan for me.

 

Planning on using some cherry wood chips.

 

Hope yours turn out well!

post #3 of 5
Thread Starter 
My thoughts exactly, except I'm going to use a mix of apple and cherry wood.

Hope all goes well for you
post #4 of 5

Hey Guys, Hope all goes well. The MES does a great job on ribs, no anything in the water pan, vent wide open and keep your temp between 225 and 235 as much as possible. I think you will find the meatier St Louis cut ribs better than BB's and cheaper too. Just a recap, the info below is useful and give the recipe a shot some time, Good Stuff...JJ

 

Smoked Ribs as easy as 3-2-1

 

A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

 

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

post #5 of 5

JJ's foiling sauce is awesome!

 

Give it a try.

 

Al

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Newbie question