Smoked-Meat Forums

Go Back   Smoked-Meat Forums > Pork

Pork Ribs, Butts & Shoulders Everything But The Oink

Main Menu
Module Jump:
Active Threads
0 Grilled Lamb Chops
Last Post: HawgHeaven
Posted On: 09-25-2017
Replies: 4
Views: 45
0 So I have a few brisket pics
Last Post: HawgHeaven
Posted On: 09-25-2017
Replies: 34
Views: 466
0 Ribs 2 ways
Last Post: HawgHeaven
Posted On: 09-25-2017
Replies: 11
Views: 100
0 NM Elk
Last Post: AJ
Posted On: 09-24-2017
Replies: 0
Views: 25
0 Hatch from scratch part two
Last Post: Uncle Sauce
Posted On: 09-24-2017
Replies: 11
Views: 117
Mini Stats
Members 7,344 Entries 1
Members Entries
Threads 42,597 Reviews 1
Threads Reviews
Posts 638,649 Polls 36
Posts Polls
Content 0 Files 2
Content Files
Links 0 Ads 1
Links Ads
Old 08-23-2009, 10:19 PM
wutang's Avatar
wutang wutang is offline
Smokin meat Wu-Tang Style
Join Date: Feb 2009
Location: Omaha, Ne
Posts: 2,565
Rep Power: 63
wutang Is  A Name Known To All
wutang Is  A Name Known To Allwutang Is  A Name Known To Allwutang Is  A Name Known To Allwutang Is  A Name Known To Allwutang Is  A Name Known To Allwutang Is  A Name Known To Allwutang Is  A Name Known To Allwutang Is  A Name Known To Allwutang Is  A Name Known To Allwutang Is  A Name Known To Allwutang Is  A Name Known To All
Default Basic Pork Ribs. 3-2-1 or 2-2-1 Method Tutorial

The simplest way to get tender ribs when smoking pork ribs is by using the 3-2-1 method. The 3-2-1 method specifically applies to spare ribs (the same effect can be achieved with babyback ribs using a 2-2-1 method). This means that the ribs are smoked for 3 hours-then wrapped in foil with liquid for 2 hours-then put back in the smoker for 1 more hour. Baby backs follow the same procedure but using 2 hours in the smoker, 2 hours in the foil, then 1 hour back in the smoker

Here is the basic procedure from start to finish. Starting with a few slabs of babyback ribs

To prep the ribs for the smoker, I like to rinse them under cold water after removing them from the cryopac. Then remove the membrane from the back side of the ribs. I start by sticking butterknife between the rack and the membrane.

Then grab a hold of the membrane and lift up.

Then pull the membrane off all the way.

Here is a pic to see the difference. The rack on top has the membrane removed. The rack on bottom does not yet.

Then cover the ribs in your favorite dry rub.

And put them in the smoker.

Now leave them alone for the first 3 hours for spare ribs or the first 2 hours for babyback ribs. After that time, you will see some color change on the outside surface and some meat pulling back from the bone. They are now ready for the next phase. Here is a pic of the pullback you are looking for.

Now wrap them in foil adding a few ounces of liquid. Apple juice is the standard. Some will mix apple juice with other ingredients like whiskey. In this case I am using Woodchuck's Draught Cider. One beer bottle is enough for all 3 racks of ribs.

Now back onto the smoker all wrapped up

This is the part of the cook where you can determine how "fall off the bone" you want them to be. The longer they spend in the foil, the more tender they will be. After the time in the foil they are ready for the 3rd phase of the cook. You will pull them out of the foil and put them back on the smoker to firm up.

Another pic of them out of the foil

You will now leave them in the smoker for the last hour to firm up because when coming out of the foil they will be VERY tender. But after a little more time in the smoker they will be just right.

Please keep in mind that the "3-2-1" or "2-2-1" times are just a guideline. These times can be adjusted to suit your personal preference. Personally I lilke to do babyback ribs at 2-1.5-.75. Meaning that they are in the smoker for 2 hours, then foiled for 1 1/2 hours then back in the smoker for about another 45 minutes. But it is all up to you and what kind of tenderness/texture you prefer.

Thanks for checking out the pork rib tutorial
KCBS/CBJ #56408

"Sticks and stones will break your bones, but words will always teach you." -Shihan

Last edited by DDave; 09-16-2017 at 05:36 PM.

 is online
Smoked-Meat Ads
Join Date: 2009
Location: Near You
Age: 2010
Posts: .

Closed Thread

Lower Navigation
Go Back   Smoked-Meat Forums > Pork

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On

All times are GMT -5. The time now is 04:57 AM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Adsense Management by Losha
2009 - 2017