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First Spare Ribs with 3-2-1 method w/Qview

smokeysooner

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Joined Nov 10, 2010
Hey guys!

I am a newb to this forum but have been smoking meats successfully for many moons.  I always thought I had the best way to smoke spare ribs but I'm never too foolish to think that a new method or technique can't help and the 3-2-1 method is just talked about too much to NOT try!  As always, this was done on a Weber 22.5 grill, and I don't need a damn thing else. 

So here goes...

Got a lovely rack of spares and rubbed' 'em up and let them sit overnight.  I usually score a diamond pattern on both sides but decided not to on this occasion.  I used a mixture of apple and pecan wood with a little pear wood too, but only a few scraps.

Here is the slab going on for start of 3-2-1.



Here is an hour into the process.. spritzing with AJ/EVO/ACV/local honey mixture and cooking at a steady 240F



starting to take on some nice smoke after 2 hour



and then this the last spritzing before hitting the foil



and now what seems to be the longest part of the process...

Why am I not doing this in the oven?



Probably only going to do 1.5 hours in foil because I do like some texture to the meat...

and I'll post an update when they're done!  Hope everyone is enjoying their Saturday... we're getting ready for a football game here in Norman.  Boomer Sooner!

Bon appetit!
 

smokeysooner

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Joined Nov 10, 2010
Here we are all done and time to rest up... will cooler for an hour then slice around game time.

Smells yummy, hopefully not over... I pulled from foil after 1.25 hours and pulled from grill after .75 hours because this was a bit smaller rack.

 
Last edited:

smokeysooner

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Joined Nov 10, 2010
well, here we are... all finished up.

The ribs are amazing.  I will let them finish the full 2 hours in foil next time, but I was worried they might go over and either get mushy or tough.

At any rate, they won a rousing applause from dinner guests... along with the home-smoked sausages



It went really well with mashed potatoes, broccoli with cheese sauce and a nice cucumber salad (not in picture) plus a few western sausages.



bon appetit!
 

pineywoods

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Look like they ame out great
 

rdknb

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they look great.  I love the 3-2-1 it works every time
 

dale5351

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Looked good to me also.   I've not done the 3-2-1 on either ribs or pork butts before, but think I will give it a try.   I've made pastrami twice now, and both times had to finish it in foil in the oven because the heating coil connection went bad and needed fixing.  It certainly turned out nice and tender and tasty.

I have to ask -- what was that sitting next to the ribs?  Looks like something tied up in a nice corn husk package.
 

smokeysooner

Fire Starter
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Joined Nov 10, 2010
Looked good to me also.   I've not done the 3-2-1 on either ribs or pork butts before, but think I will give it a try.   I've made pastrami twice now, and both times had to finish it in foil in the oven because the heating coil connection went bad and needed fixing.  It certainly turned out nice and tender and tasty.

I have to ask -- what was that sitting next to the ribs?  Looks like something tied up in a nice corn husk package.
Those are home-made sausages!  I have a tread about them in the sausages forum.... they're quick and easy and soak up a lot of smoke.  Enjoy!
 

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