3-2-1 method for smoked ribs

[TripletDaddy]

One other question....in experimenting with the current rib method, is there any advantage to smoke for 2 hrs, 1.5 hours at 275, and 45 mins at 225? Has anyone ever tried more smoke time and less cook time?

[Coach McGuirk]

One other question....in experimenting with the current rib method, is there any advantage to smoke for 2 hrs, 1.5 hours at 275, and 45 mins at 225? Has anyone ever tried more smoke time and less cook time?

Yes that is how I do it, I don't know of any advantage, I just read wrong.

[Jeff Lebowski]

One other question....in experimenting with the current rib method, is there any advantage to smoke for 2 hrs, 1.5 hours at 275, and 45 mins at 225? Has anyone ever tried more smoke time and less cook time?

I doubt a 30-minute shift like that would make a big difference. A little more smoke penetration and a little less done perhaps.

[Joe Public]

I decided to try ribs this weekend. I've been hesitant because I don't think the kamado shape lends itself to easy rib cooking in the volume I would want for the time dedicated. Maybe someone has some ideas on that. Also, I personally prefer tri tip, pulled pork, and brisket. That being said, I felt like I had to try it at least once if I have a smoker at the house.

Time was going to be a bit of an issue, so I purchased baby backs. I got the 3-pack from Costco. They had a couple of the USDA prime tri tip two-packs in the cooler, and it was awfully hard to walk by those.

Here are the ribs after rinsing and patting dry:



I then coated them with a little peanut oil and some Memphis dust rub:



Next, I put them into the kamado. This is where I am at a disadvantage; I have to use the rib stand to get more than one rack on and the lid closed:



I didn't want to mess with foiling for my first try, and I wasn't sure if I could fit foiled ribs on there anyway. I decided to follow the amazingribs.com method and just smoke them at 225F degrees for about four hours. I used apple wood for the smoke.

I just went by time; I wasn't sure how to do the bend test with the ribs in the stand. I forgot about DT's toothpick suggestion. During the cook, there were some wonderful smells coming from the cooker.

After four hours, I pulled the ribs:



I left one rack dry, and I sauced two racks and returned them to the cooker for a few minutes for the sauce to thicken:



I decided to try the Weber BBQ sauces (original and the honey one) because they don't have HFCS. I initially thought the original was so-so and the honey was pretty good. The original grew on me over time. I don't think they'll win any awards, but they were fine.

Here's a sliced rib (lighting and focus aren't the best, but I was in a hurry to get people fed):



They didn't seem to be as moist as the other ribs in this thread look to be, and that may be due to the lack of foiling or to overcooking or to something else. Everyone else thought they were good and were surprised by how much meat was on them. I don't know how often I'll make ribs, but I'm glad I tried it.

[SCcoug]

I decided to try ribs this weekend. I've been hesitant because I don't think the kamado shape lends itself to easy rib cooking in the volume I would want for the time dedicated. Maybe someone has some ideas on that.

You could roll the ribs and either tie or skewer them in place.

[San Juan Sun]

Tomorrow's dinner:

* Three racks of JL's 3-2-1 babyback ribs featuring rub/sauce combos:
- Salt Lick/ Orig. Salt Lick
- Salt Lick / Chipotle Salt Lick
- Spade L pork / SweetBabyRays

* DDD's creamed corn (fresh ears from farmer's market)

* DT's baked beans

* Grilled backyard garden zucchini and asparagus

If dinner is a failure, I have no one to blame but CUF.

[Jeff Lebowski]

Tomorrow's dinner:

* Three racks of JL's 3-2-1 babyback ribs featuring rub/sauce combos:
- Salt Lick/ Orig. Salt Lick
- Salt Lick / Chipotle Salt Lick
- Spade L pork / SweetBabyRays

* DDD's creamed corn (fresh ears from farmer's market)

* DT's baked beans

* Grilled backyard garden zucchini and asparagus

If dinner is a failure, I have no one to blame but CUF.

Whoa. Killer menu there, SJS.

When you do the baked beans, I recommend you mix them up ahead of time and then smoke them for a couple of hours, stirring every 20 minutes or so. Puts the flavor off the charts.

[San Juan Sun]

When you do the baked beans, I recommend you mix them up ahead of time and then smoke them for a couple of hours, stirring every 20 minutes or so. Puts the flavor off the charts.

Great idea, will do. I have the upper shelf on the Yoder so I can do the ribs in smoke mode and the beans at the same time.

It'll be the first big meal we've put on for others since we got the Yoder. I was gently chastised by my sister-in-law today, and I need to perform. We're feeding 8 adults (not all big meat eaters) and a pack of kids. We may throw a salad in there too. My wife makes a good bacon strawberry salad.

Pics will be forthcoming.

[Coach McGuirk]

Great idea, will do. I have the upper shelf on the Yoder so I can do the ribs in smoke mode and the beans at the same time.

It'll be the first big meal we've put on for others since we got the Yoder. I was gently chastised by my sister-in-law today, and I need to perform. We're feeding 8 adults (not all big meat eaters) and a pack of kids. We may throw a salad in there too. My wife makes a good bacon strawberry salad.

Pics will be forthcoming.

pressure on. I did a cook of everything before I had people over. You are a brave man.

[Jeff Lebowski]

Great idea, will do. I have the upper shelf on the Yoder so I can do the ribs in smoke mode and the beans at the same time.

It'll be the first big meal we've put on for others since we got the Yoder. I was gently chastised by my sister-in-law today, and I need to perform. We're feeding 8 adults (not all big meat eaters) and a pack of kids. We may throw a salad in there too. My wife makes a good bacon strawberry salad.

Pics will be forthcoming.

Salad? Dude. Tell them that salad is the food that your food eats.

[Coach McGuirk]

Salad? Dude. Tell them that salad is the food that your food eats.

[YOUTUBE]aM6xVQwIOYQ[/YOUTUBE]

[San Juan Sun]

pressure on. I did a cook of everything before I had people over. You are a brave man.

Honestly, the CUF archives are so extensive that I don't think I can screw it up. And if I do, whatevs. It's just the in-laws.

[San Juan Sun]

Salad? Dude. Tell them that salad is the food that your food eats.

Why would I tell them that? More ribs for me!

[TripletDaddy]

Tomorrow's dinner:

* Three racks of JL's 3-2-1 babyback ribs featuring rub/sauce combos:
- Salt Lick/ Orig. Salt Lick
- Salt Lick / Chipotle Salt Lick
- Spade L pork / SweetBabyRays

* DDD's creamed corn (fresh ears from farmer's market)

* DT's baked beans

* Grilled backyard garden zucchini and asparagus

If dinner is a failure, I have no one to blame but CUF.

Uh, that sounds not very bad to me.

I'm telling you people, sugar maple rub with some KC Masters. Killer ribs.

[San Juan Sun]

Sometimes I want to tell corn, "Go shuck yourself!"

(My wife did not find this to be funny, and she's probably right.)

So our little party got bigger. More adults = more meat = tri-tip as well.

On the other hand, it looks like a family member might be giving us a Dutch oven they don't use. :clap: