Did 2-2-1 this weekend with 6 baby back ribs and seems a bit dry not tender.

[gary s]

Just Remember the 2-2-1 and 3-2-1-  are good guidelines but not absolutes  you have to keep an eye on them. Now in saying that after you do them several times you'll figure out your smoker and the ribs and it gets easier

gary 

 

[bbqpit77]

Thanks Gary, i will make more this weekend and se how it goes at least i know  bit more how to handle on this smoker

 

[bbqpit77]

guys one questin, on the foil step, do you put the meat side down? or bone side down?.

 

[gary s]

I put bone side down  

Gary

 

[bbqpit77]

thanks Gary, right now i have 2 brisket, one is 5 pounds and the other one is about 4. I just discover(yes...yes....i know) all the briskets i did before(about 7-8) are flat, like i said in one thread thats the "brisket" that we get here. The good point is all of them are tender and juicy till now(knock wood).

About the ribs i did add butter on the foil process, i opened 2 of them at 1 hour in the foil step and both were really juicy so i left another 1 hour there. Its almost time to unpack and put them on the smoker without the foil. We will see. Im not worry about opening the smoker anymore, on brisket is on the cooler after reached 200F, th other one i almost out (its 195F now).

 

[gary s]

I'll be watching

gary

 

[bbqpit77]

well, really happy with the results, the ribs are tender and i can say the butter did amazing job on the foil step, My last ribs didnt have butter just honey and brown sugar, no idea why the butter makes a huge difference here?. 

I have a question guys, check this pictures, seem that the ribs that i get here is a bit bigger than baby back but not a spare ribs. Check this out:

rack is 5.5x12 in

20150214_093755_zpso3xpegdq.jpg

• bbqpit77
• Feb 14, 2015

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• bbqpit77
• Feb 14, 2015

20150214_093922_zpss9xgxjzj.jpg

• bbqpit77
• Feb 14, 2015

20150214_093847_zpsu5h9c4hq.jpg

• bbqpit77
• Feb 14, 2015

 

[cliffcarter]

Trimmed spare ribs,  ST. Louis style. You got them at WalMart, I believe.

 

[bbqpit77]

interesting.... im doing 2-2-1 on this like BB.

 

[timberjet]

you might need to adjust the first 2 hours to 2.5. Those are pretty meaty and huge st.louis ribs there. Sounds like it worked out for you anyway.

 

[bbqpit77]

Thanks, timberjet i will check that, also seems that the ribs need to be closer of the water pan on my Smoker Vault at least thats what i saw on friday and saturda, im still in process with the Ribs, im happy because the flat brisket seems to be covered, at this time i have done about 15 in one month. 

 

[JckDanls 07]

You just answered your own question (solved your problem) ... those are Spares (cut St. Louis style as mentioned) and like to be cooked the 3-2-1 method... 2-2-1 is leaving you undercooked ...

 

[bbqpit77]

You just answered your own question (solved your problem) ... those are Spares (cut St. Louis style as mentioned) and like to be cooked the 3-2-1 method... 2-2-1 is leaving you undercooked ...

thanks, yeah, i will make 4 this weekend and will check the 3-2-1, maybe 2.5-2-1, we will see.

 

[pc farmer]

Try them without foil.

I never foil ribs.

 

[bbqpit77]

i will make a few for me, will try 2.5-2-1 with foil and one without foiling and see what happens.

 

[JckDanls 07]

myself.. I wouldn't cut back on the smoke time (3 hrs) ... I would how ever check the foiling stage at 1.5 hrs ... pending your temps... 1.5 hrs might be enough ....