3-2-1 method on beef back ribs????

Discussion in 'Beef' started by bk2fla, Feb 9, 2011.

  1. bk2fla

    bk2fla Newbie

    I'm looking to smoke some beef back ribs this weekend any tips? Recipes? How long do I leave them on? Temp? Thanks in advance
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  3. bk2fla

    bk2fla Newbie

    Craig thanks for the reminder of the search tool it actually gave me 1800 pages
    Now next question I was reading and the 3-2-1 method was mentioned a lot so taking your advice I used the "handy dandy" search tool and read up on it and I just want to make sure that is the way to go

    Thanks
    Matt
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I know the 321 method is great on pork back ribs but you may want to use a thermo on beef ribs , Not sure, as i don't cook them , but  i know that they don't cook the same as pork.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Probably wouldn't need to cook beef ribs for 6 hours, especially if you like them rare to med. rare. As eman has said, I think the temp probe is the way to go. 
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never tried Beef Ribs any other way but 3-2-1 at 225˚/230˚.

    My thoughts:

    I love Medium-rare beef, but I would think since there is a huge amount of fat on the ribs, it would be better to be more well done, like 3-2-1 gets you to. Plus 3-2-1 makes them around fall off the bone, the way I like my ribs.

    I always said about steak----It would be nice if you could make the meat med-rare, and the fat well done, so I guess that's part of my thinking here.

    Sometimes I used to make a bone-in steak on the grill to med-rare. Then cut the meat off & put the fatty bone back on the grill to get what was left well done & nice and bubbly.  MMMmmmm.............

    Bear
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    This why I love the BGE. Crank it up to 600-700 and put the steaks on for a few minutes on each side then close the vents for a few minutes.

    Crusty outside..still mooing inside.

     Dang.. now I have to go to the store.

      Have a great day!!

      Craig
     
  9. I am with Bear on this one... I do Beef ribs pretty often and ALWAYS go 3-2-1 w/ them too much fat and conective tissue not to IMO...
     
  10. bk2fla

    bk2fla Newbie

    ok guys i think i'm going with the 3-2-1 this time around will be posting pics of before and after let me make sure i got it right..3 hours  bone side down? 2 hours wrappeed in foil w/apple juice and keep foil "tented" and 1 hour unwrapped bone side up?....all with the temp @ 225-230
     
  11. sounds good to me... you are not limited to just apple juice in the foil... you can add whatever... bourbon, different fruit juice, brown sugar, honey, beer... anything... or combos of anything... good luck my friend!

     
     
  12. bk2fla

    bk2fla Newbie

    thanx steve will post results
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    I would do the unwrapped step  #3 bone side down too. Doesn't mean you have to.
     

    Can't wait for the Qview!

    Bear
     
  14. You got it BK!

     
    Yup... I agree with Bear! Bone side down for #3... I didnt even catch that... (i failed reading comprehension LOL)... Plus this helps if you decide to do some wet
     
     
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I would suggest 3-2-1 the first time then play with the times till you get it just the way you like them. Dang all that means your gonna have ribs more often let me know if ya need help eating them [​IMG]
     
    bk2fla likes this.
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    OK Bear next time I do beef ribs I'll try it 3-2-1. It's just that the beef ribs around here have so little meat on them, I might have to cut that to 2-2-1. I like the steak idea too.
     
     
    Last edited: Feb 9, 2011
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmm, didn't think of that---They usually have pretty much meat on them around here.

    Stand back when you put that fatty bone back on the grill.

    I love rare & med/rare meat, but I like my fat well done!

    Bear
     
  18. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    C'mon Mark--That's not fair!

    I think we have to call those "small' or "medium" sized Prime Ribs!!!!

    Bear
     

  20.  [​IMG]WOW... I havent seen those around here... Might have to look at some local butchers!
     

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