3-2-1 method for smoked ribs

[Eddie]

Nope. That looks like a lot of work.

[BigFatMeanie]

Stumbled across this video on Youtube:

Have any of you ever trimmed the veins out of the ribs like this guy? Start at about the 1:10 minute mark.

[Pelado]

Ribs for dinner last night:

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I tried the Oakland Dust rib rub and liked it. I also got loin backs for the first time in years and really enjoyed them.

That looks so much better than what we had for dinner last night.

[Joe Public]

Ribs for dinner last night:

IMG_3429.jpg

I tried the Oakland Dust rib rub and liked it. I also got loin backs for the first time in years and really enjoyed them.

[Jeff Lebowski]

After the pulled pork failure on my maiden voyage, I gave baby back ribs a try and this time I followed the Dude's instructions assiduously. We got the 3-rack from Sam's Club. The first two I removed the membrane from and then on the 3rd one it appeared to have already been removed. Try as I might, I didn't see any membrane on that thing. Is that common for some to have the membrane gone and some not?

I used the Dude's general purpose rub again because we still have some left from last time we made, and we we like it. But this time I was smarter and applied the rub liberally but not totally caking it on.

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I also made DT's beans. Here are the ribs and the beans on the Traeger at 180*.

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Everything went great up until I pulled off the foiled racks. The first two racks looked awesome. When I opened the foil on the third, something had gone terribly wrong. The rack was totally burnt on the bottom (but they were bone side down which is good) and the juice had all evaporated. The meat was already starting to fall off the bone. I think the problem was that I pushed the bad back too far to the edge of the grill, blocking the heat coming up in the back. As soon as I removed the foiled rack, the temperature in the grill shot up to 350 so I think having the foiled rack of ribs blocking the heat flow in the back of the grill was definitely my problem. Live and learn.

Here they are in the sauce on the grill phase. The burnt one is in the front this time and you can see that it's falling apart and it's burnt on the bottom.

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We made the beans with the Jalapeno Ranch-style beans, which worked out really well - it added a nice little kick. Next time I do them I'm definitely going to foil them in the oven phase so they don't thicken up quite so much, but they tasted great.

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The other two racks were pretty near perfect. 6 of us polished off the two racks. I did my best to salvage the unburnt part of the burnt rack for quesadilla meat.

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EDIT: VBulletin can be so lame sometimes. Most every image display software on the planet is smart enough to see that the height is greater than the width and rotate the image accordingly, but not VBulletin. When you read the vBulletin forums and bug reports, the developers staunchly defend that it's "not a bug" even though everyone in the world wants it to be smarter about how it displays images. Although the developers may be technically correct, this behavior is what my dev team refers to as "WAPD" - Working as Poorly Designed.

That is really common. I rotate my foiled ribs periodically to avoid burning the one on the back edge. Sorry if that wasn’t included in the instructions.

[BigFatMeanie]

After the pulled pork failure on my maiden voyage, I gave baby back ribs a try and this time I followed the Dude's instructions assiduously. We got the 3-rack from Sam's Club. The first two I removed the membrane from and then on the 3rd one it appeared to have already been removed. Try as I might, I didn't see any membrane on that thing. Is that common for some to have the membrane gone and some not?

I used the Dude's general purpose rub again because we still have some left from last time we made, and we we like it. But this time I was smarter and applied the rub liberally but not totally caking it on.

rubbed_ribs.jpg

I also made DT's beans. Here are the ribs and the beans on the Traeger at 180*.

beans_and_ribs.jpg

Everything went great up until I pulled off the foiled racks. The first two racks looked awesome. When I opened the foil on the third, something had gone terribly wrong. The rack was totally burnt on the bottom (but they were bone side down which is good) and the juice had all evaporated. The meat was already starting to fall off the bone. I think the problem was that I pushed the bad back too far to the edge of the grill, blocking the heat coming up in the back. As soon as I removed the foiled rack, the temperature in the grill shot up to 350 so I think having the foiled rack of ribs blocking the heat flow in the back of the grill was definitely my problem. Live and learn.

Here they are in the sauce on the grill phase. The burnt one is in the front this time and you can see that it's falling apart and it's burnt on the bottom.

overdone.jpg

We made the beans with the Jalapeno Ranch-style beans, which worked out really well - it added a nice little kick. Next time I do them I'm definitely going to foil them in the oven phase so they don't thicken up quite so much, but they tasted great.

beans.jpg

The other two racks were pretty near perfect. 6 of us polished off the two racks. I did my best to salvage the unburnt part of the burnt rack for quesadilla meat.

cutribs.jpg

EDIT: VBulletin can be so lame sometimes. Most every image display software on the planet is smart enough to see that the height is greater than the width and rotate the image accordingly, but not VBulletin. When you read the vBulletin forums and bug reports, the developers staunchly defend that it's "not a bug" even though everyone in the world wants it to be smarter about how it displays images. Although the developers may be technically correct, this behavior is what my dev team refers to as "WAPD" - Working as Poorly Designed.

[Green Monstah]

Nothing wrong with skipping 3-2-1. I think it dilutes the smokey flavor of the meat (sometimes significantly), and although I still wrap, it's more like 3-.75-till they're done.

[Pelado]

Lol. Im glad you keep coming back to this thread to remember how you’re not going to cook your ribs.

It's a fun thread to read. One of these days I might just get it right. Not today, though.

[Donuthole]

I'm not doing 3-2-1, though. No heavy duty foil in the house and I'm feeling lazy. I've had them on the smoker at 225 for nearly 5 hours.

Lol. Im glad you keep coming back to this thread to remember how you’re not going to cook your ribs.

[Pelado]

Refresher 1: Thaw ribs before doing anything else.

Thanks for the reminder. Having planned to cook them today, I kept them in the refrigerator after the purchase yesterday, so I hope they didn't get too frozen.

It's easy easy. I like to cheat by buying the ribs from Costco already seasoned.

While I did purchase the ribs from Costco, I didn't cheat that much. I just did a simple rub with a few ingredients already in the cupboard.

I'm not doing 3-2-1, though. No heavy duty foil in the house and I'm feeling lazy. I've had them on the smoker at 225 for nearly 5 hours.

[Bo Diddley]

My daughter was begging for ribs while we were in the meat section of Costco yesterday, and I caved. So now I need to do a refresher on this thread.

It's easy easy. I like to cheat by buying the ribs from Costco already seasoned.

[Donuthole]

My daughter was begging for ribs while we were in the meat section of Costco yesterday, and I caved. So now I need to do a refresher on this thread.

Refresher 1: Thaw ribs before doing anything else.

[Pelado]

My daughter was begging for ribs while we were in the meat section of Costco yesterday, and I caved. So now I need to do a refresher on this thread.

[Jeff Lebowski]

They didn't turn out that great. I was starting from frozen and the exterior ended up getting too dry while the interior was not quite tender enough. Oh well.

Yeah, being frozen would change everything.

[Pelado]

They didn't turn out that great. I was starting from frozen and the exterior ended up getting too dry while the interior was not quite tender enough. Oh well.