Spare Rib Question

Discussion in 'Pork' started by nascar_in_tx, Mar 3, 2007.

  1. nascar_in_tx

    nascar_in_tx Fire Starter

    Hey Y'all

    I will be smoking a rack of spare ribs tomorrow, this will be my fifth or sixth attempt with varying results. I've read the 3-2-1 method, and I've also seen people talking about taking the ribs off the smoker and wrapping in foil and then placing them in a towel stuffed cooler for an hour.

    What is the purpose of placing them in the cooler? If you use the cooler do you cook the ribs differently then in the 3-2-1 method?

    I will be using Pecan and some lump charcoal. Any suggestions would be greatly appreciated.

    Thanks
    Eddie
     
  2. I do that with my pork butts and briskets, but when I 3-2-1 my ribs I eat em! You pulled them out of the foil to firm them up on the smoker, by rewrapping and putting in cooler, they might get too tender and mushy…IMHO[​IMG]
     
  3. msmith

    msmith Master of the Pit OTBS Member

    Depends on the type of ribs im cooking on the 3-2-1. Usually on baby backs I do a 2-1-1 and let them set open for 30 min before I cut them
     
  4. Eddie, look to the left under smoking links and there is one named 3-2-1 method. Jeff does a wonderful job of explaining how it is used. I've followed his directions and have turned out some really good ribs. Give it a shot.

    Bill
     
  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    As said above, towel wrapped coolering is for butts and briskets. I serve the ribs right out of the smoker at the end of the last segment. Spares and babies have slightly different timings. 3-2-1 for spares and I use 2-1.5-.75 for babies. You will discover what your smoker does best, and the best part is that you always get to eat your experiments. Remember that the worst day smoking is better than the best day working.

    Take care, have fun, and do good!

    Regards,

    Meowey

    BTW - Who's your driver? Mine is #48.
     
  6. nascar_in_tx

    nascar_in_tx Fire Starter

    Guess I got confused between putting meat in the cooler and cooking ribs. I've read sooo many posts on here, excellent site. I've read Jeff's 3-2-1 article and I'm trying it now. Ribs have been on for bout 45 minutes now. Thanks for the feedback everyone!!!

    Meowy - I'm driver 8 fan and still wishing the 3 was still making laps. And of course it's always fun to see Schrader out there as well
     
  7. deejaydebi

    deejaydebi Smoking Guru

    I wrap mine and put them in the cooler if I'm delivering!

    [​IMG]
     
  8. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Cool, you do delivery??? I'll take 3 pastami's... 5 lb's each of your sausage's, and anything else that's on special... Thanks!!!....lol
     
  9. deejaydebi

    deejaydebi Smoking Guru

    Theresa -

    Even in the cooler I think it'd be cold!
    [​IMG]
     

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