Anyone tried this?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Millberry

Smoking Fanatic
Original poster
Nov 12, 2020
672
483
Buford, GA
I read this on the Internet about smoking spare ribs---quote: " If I wrap, I will go 3 hours unwrapped and then 2 hours wrapped. For the last hour, I let it go for half hour then baste it with honey and molasses, let that go for 15 minutes with the lid closed and 15 minutes with the lid open. I let it sit off of heat for 30 minutes before cutting. "

I WANT to try this but was wondering if anyone else has? That honey and molasses makes my my water.

I guess I am asking more about the honey and molasses part,,,,,, I usually do the 3---1 &1/2----1/2. Was going to do the peach glaze tomorrow...I bought a whole spare rib thing so I guess I could try the "sweet test" on the riblets or sternum I cut off. I love experimenting

Charlie
 
Last edited:
Two hours wrapped is a TON of time wrapped, will turn rib meat to mush.
I like mine falling off the bone but not boiled to death in foil.
Okay, I'm talking about baby backs...
 
Sounds like the 3-2-1 method with a sweet ending to me, or is the last hour still wrapped?
 
That's the 321 method in a nutshell. I always keep the lid closed. Once you lift the lid off your smoker all the heat escapes. Unless your smoking over direct heat. As for the molasses and honey. Sounds a little to sweet for my tastes.

Chris
 
I guess I am asking more about the honey and molasses part,,,,,, I usually do the 3---1 &1/2----1/2. Was going to do the peach glaze tomorrow...I bought a whole spare rib thing so I guess I could try the "sweet test" on the riblets or sternum I cut off. I love experimenting
 
  • Like
Reactions: 912smoker
Two hours wrapped is a TON of time wrapped, will turn rib meat to mush.
I like mine falling off the bone but not boiled to death in foil.
Okay, I'm talking about baby backs...
Thanks Chas...I do 1 and a half wrapped--BUT when wife is gone, I don't wrap at all.
 
I read this on the Internet about smoking spare ribs---quote: " If I wrap, I will go 3 hours unwrapped and then 2 hours wrapped. For the last hour, I let it go for half hour then baste it with honey and molasses, let that go for 15 minutes with the lid closed and 15 minutes with the lid open. I let it sit off of heat for 30 minutes before cutting. "

I WANT to try this but was wondering if anyone else has? That honey and molasses makes my my water.
The honey and molasses basically makes it a glaze. You use it at the end instead of BBQ sauce. Not bad!
2 hrs wrapped is too much (unless you're cooking at really low temps, I suppose).
 
Just wanted to say Happy Memorial Weekend Charlie.

indexthdf.jpg
 
Thank you very much---you have a good one also


“And I’m proud to be an American, where at least I know I’m free. And I won’t forget the men who died, who gave that right to me.”
1622413220639.png


 
The honey and molasses basically makes it a glaze. You use it at the end instead of BBQ sauce. Not bad!
2 hrs wrapped is too much (unless you're cooking at really low temps, I suppose).
235 degrees. I noticed that Aaron Franklin keeps his spare ribs wrapped for 3 hours!!!!!
 
I read this on the Internet about smoking spare ribs---quote: " If I wrap, I will go 3 hours unwrapped and then 2 hours wrapped. For the last hour, I let it go for half hour then baste it with honey and molasses, let that go for 15 minutes with the lid closed and 15 minutes with the lid open. I let it sit off of heat for 30 minutes before cutting. "

I WANT to try this but was wondering if anyone else has? That honey and molasses makes my my water.

Any of the 'ribs by the numbers' techniques you read about is just a way for cooks to quickly explain to other cooks what their particular rib technique is. The first number is time naked, the second number is time wrapped (this is the tenderizing step), and the third number is the time back on the pit to glaze or just re-set the bark. So for example if I tell you I did a 3-1-1 cook, you know what I am talking about. Molasses is a little too sweet for my tastes, but I use honey sometimes when cooking for guests. Other options are apple jelly, hot pepper jelly or even bacon jelly. Any of these things can give some shine, and sweet (or shine and sweet/heat) on whatever you want to glaze.

The origin of the 3-2-1 method is probably 35 years ago when guys like Bill Milroy (Texas Rib Rangers) were working on competition rib methods. But something got lost over time.... the 3-2-1 method was initially used on full slabs of belly ribs, because they can weigh 5 or more pounds, are quite hard to cook, and a lot of barbecue folks cooked at 250° in those days. Later in time, people started using the 3-2-1 method on racks of St Louis trimmed ribs, and even on loin back ribs, which can be overkill on those ribs. I'm sure I've done some 3-2-1 cooks, but even on full slabs I'm more like a 4-1.5-1 kind of cook. Here are some full slab ribs, now you can see why they need some TLC to come out right. xRDJExZ.jpg
 
I've been doing Spare Ribs unwrapped for 3-4 hours, then wrapped for the final 1-2 hours til it hits tenderness the Mrs likes. Before wrapping I add Honey and a little more of the Rub, then wrap, etc.
 
  • Like
Reactions: chef jimmyj
Any of the 'ribs by the numbers' techniques you read about is just a way for cooks to quickly explain to other cooks what their particular rib technique is. The first number is time naked, the second number is time wrapped (this is the tenderizing step), and the third number is the time back on the pit to glaze or just re-set the bark. So for example if I tell you I did a 3-1-1 cook, you know what I am talking about. Molasses is a little too sweet for my tastes, but I use honey sometimes when cooking for guests. Other options are apple jelly, hot pepper jelly or even bacon jelly. Any of these things can give some shine, and sweet (or shine and sweet/heat) on whatever you want to glaze.

The origin of the 3-2-1 method is probably 35 years ago when guys like Bill Milroy (Texas Rib Rangers) were working on competition rib methods. But something got lost over time.... the 3-2-1 method was initially used on full slabs of belly ribs, because they can weigh 5 or more pounds, are quite hard to cook, and a lot of barbecue folks cooked at 250° in those days. Later in time, people started using the 3-2-1 method on racks of St Louis trimmed ribs, and even on loin back ribs, which can be overkill on those ribs. I'm sure I've done some 3-2-1 cooks, but even on full slabs I'm more like a 4-1.5-1 kind of cook. Here are some full slab ribs, now you can see why they need some TLC to come out right.View attachment 498140
Thanks a whole heap
 
We do ribs start to finish unwrapped. About 5-6 hours total. The last batch we added spritzing with apple juice each hour. We have never monitored internal temp on them either. Near the end when the bone ends start exposing we know they are done. We used to smoke on a gasser with a wood chip box so getting that just right temp wasn’t the easiest but now that we have the pellet smoker where we can dial a temp. This last smoke we ran them at 250 for about 5 hours.

Not a bad rack yet. All were tasty not tough.
 
We do ribs start to finish unwrapped. About 5-6 hours total. The last batch we added spritzing with apple juice each hour. We have never monitored internal temp on them either. Near the end when the bone ends start exposing we know they are done. We used to smoke on a gasser with a wood chip box so getting that just right temp wasn’t the easiest but now that we have the pellet smoker where we can dial a temp. This last smoke we ran them at 250 for about 5 hours.

Not a bad rack yet. All were tasty not tough.
Thanks so much. That is encouraging when you say "not a bad rack yet"
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky