Jeff's recent rib newsletter.

[cheryl lee]

Jeff's recent newsletter, where he lays out his 2-2-1 (or 3-2-1) method for ribs, left me with a question. Hopefully, one of you more experienced types out there can clear this up for me:

I'm assuming that one does not add wood during Step 2, since the ribs are covered, but how about when they go back on the rack uncovered in Step 3? Smoke or no smoke during this last hour? Also, I've always covered my ribs in foil and put them in a paper bag for an hour after cooking. He does not mention doing this...........have I just been wasting my time and making people wait too long to eat?!? My ribs have been pretty good, but I'd never call them perfect.

Any and all feedback is appreciated!

cl

 

[pops6927]

After being foiled, the ribs' pores are no longer open for any more smoke absorption because you've bathed them in sauce.  Its up to you if you want to add some surface smoke to them.  I never had, too hard just keeping the door closed without knawing off a chunk, lol!  I wouldn't put them in a paper bag or anything else either; if they're not done by then, you're just delaying the judging, lol!  Eat and enjoy; add or subtract time as necessary based on the doneness and results, plus the original size too.

 

[manitobasmoke]

If you smoked them at the right temp and used good wood. When you pull two ribs apart and they come apart but the bone does not pull out. There done:sauce and eat

 

[dewetha]

i don't know about a paper bag. but i let the racks sit in a covered pan and rest for 10-20 mins. they taste better IMO

 

[chef jimmyj]

The Foil/Paper Bag thing will steam and soften any Bark or dry spots on the Ribs just like the Foiling in the procedure does. If that is what you desire just Smoke for 2-3 hours then Foil and Cook another 3 hours and serve...Soft, Fall of the Bone Ribs. But the whole point of the last hour in the Smoker after foil is to Firm up the Bark and give time for an application of Sauce to Caramelize...JJ

 

[smokinhusker]

If you smoked them at the right temp and used good wood. When you pull two ribs apart and they come apart but the bone does not pull out. There done:sauce and eat

X2 I throw mine on the grill with some sauce for the last 45 minutes or so.

 

[flash]

X2 I throw mine on the grill with some sauce for the last 45 minutes or so.

 Me too !!

Ribs fall apart 0077.jpg

• flash
• Jul 25, 2012

 

[pgsmoker64]

The ribs get all the smoke they can take in step 1, step 2 you are tenderizing, step 3 helps restore some of that delicious bark.  No need to add more smoke at step 3.

Have fun and good smokin'

Bill

 

[scarbelly]

I also like to finish on the grill for a few minutes to firm them back up 

 

[pgsmoker64]

I also like to finish on the grill for a few minutes to firm them back up 

Good tactic, just have to be careful not to burn your rub if it contains sugar.

I think you need to play around with techniques until you find what really works for you.  For example, for the 2-2-1 on BB ribs, I break it down to 2-1.5-1.5 and the ribs come out competition perfect, tender, juicy and delicious every time.  Of course, some folks like their ribs to fall right off the bone so they may want to increase the amount of time in the foil.  

Basically it comes down to what you like and what works for you but the SMF is without a doubt the best place I have found to set a benchmark!!!!