I am testing the 3-2-1 method for smoking baby back ribs today. I typically use a simpler method that my family loves, but I think the rubs turn out too mushy so I want to expand my horizons. The basic theory of the 3-2-1 method is that you smoke for three hours, wrap in foil and cook an additional 2 hours (aka "the Texas crutch"), and unfoil, slather with bbq sauce and cook for a final 1 hr.
As I scour the internet for discussions of this technique it appears that there are a million variations. 2-2-1, 3-1-1, 4-1, 2-1.5-0.5, etc. And the temps at each step vary. Any of you folks tried this? DT? CJF?
I am just going to take a shot and try 2-2-1 and see what happens, but advice is welcomed.
(I will try to remember to take some pics).
================================================== ========================
EDIT: This thread contains a long series of posts, photos, etc. where different techniques were attempted. After experimentation (and with input from several posters) I settled on a technique that seems to give consistently good results. I thought it would be nice to summarize that technique here for those of you just starting out so that you don't need to read the entire thread to pull out the latest recommendations. I still recommend you go through the thread, to see the photos and technique in more detail, but at least you will have a consolidated summary of the steps. Here you go:
These steps seem to work best with this meaty baby backs such as the ones sold by Coscto. The technique works equally well (no modifications necessary) with St. Louis Style ribs. I also assume you are using a pellet grill.
El Duderino's 1.5-2-45m Smoked Ribs
1) Apply a liberal amount of your favorite rub to each rack. You can do this just before smoking if you like or you can rub and wrap and put them in the fridge for a few hours or overnight.
2) Put the ribs in the smoker at the smoke setting (180 degrees) for 1.5 hours. I prefer to use mesquite pellets but you can use any type you like. The smoking phase is relatively short so mesquite gives it a nice strong flavor but it isn't too strong.
3) Place each rack in foil. I like to use the heavy duty foil from Costco and I normally use two sheets because it is easy to puncture one sheet and you don't want to lose your moisture. Add a liberal amount of apple juice (0.5-1 C per rack) and fold and seal tightly. Put back on the grill and crank up the temp to 275 deg and cook for 2 hours.
4) Remove from grill. Unwrap the foil and drain the juice. Using a basting brush, slather your favorite BBQ sauce on both sides of the rack and return the racks to the grill (without foil). Turn the temp down to 225 degrees and cook for an additional 45 minutes.
5) Remove racks from grill and tent in foil or under a large roasting pan lid for 15 minutes prior to serving.
Enjoy!
As I scour the internet for discussions of this technique it appears that there are a million variations. 2-2-1, 3-1-1, 4-1, 2-1.5-0.5, etc. And the temps at each step vary. Any of you folks tried this? DT? CJF?
I am just going to take a shot and try 2-2-1 and see what happens, but advice is welcomed.
(I will try to remember to take some pics).
================================================== ========================
EDIT: This thread contains a long series of posts, photos, etc. where different techniques were attempted. After experimentation (and with input from several posters) I settled on a technique that seems to give consistently good results. I thought it would be nice to summarize that technique here for those of you just starting out so that you don't need to read the entire thread to pull out the latest recommendations. I still recommend you go through the thread, to see the photos and technique in more detail, but at least you will have a consolidated summary of the steps. Here you go:
These steps seem to work best with this meaty baby backs such as the ones sold by Coscto. The technique works equally well (no modifications necessary) with St. Louis Style ribs. I also assume you are using a pellet grill.
El Duderino's 1.5-2-45m Smoked Ribs
1) Apply a liberal amount of your favorite rub to each rack. You can do this just before smoking if you like or you can rub and wrap and put them in the fridge for a few hours or overnight.
2) Put the ribs in the smoker at the smoke setting (180 degrees) for 1.5 hours. I prefer to use mesquite pellets but you can use any type you like. The smoking phase is relatively short so mesquite gives it a nice strong flavor but it isn't too strong.
3) Place each rack in foil. I like to use the heavy duty foil from Costco and I normally use two sheets because it is easy to puncture one sheet and you don't want to lose your moisture. Add a liberal amount of apple juice (0.5-1 C per rack) and fold and seal tightly. Put back on the grill and crank up the temp to 275 deg and cook for 2 hours.
4) Remove from grill. Unwrap the foil and drain the juice. Using a basting brush, slather your favorite BBQ sauce on both sides of the rack and return the racks to the grill (without foil). Turn the temp down to 225 degrees and cook for an additional 45 minutes.
5) Remove racks from grill and tent in foil or under a large roasting pan lid for 15 minutes prior to serving.
Enjoy!
Comment