3-2-1 method for smoked ribs

[San Juan Sun]

I'm exhausted, so I'll post pics tomorrow. All in all, 10 adults and 13 kids were well fed from the CUF cookbook. The ribs and tri-tip were great, the corn phenomenal, and the beans are gone (we made the whole batch of DT's beans). We also grilled some zuchini and bacon-wrapped asparagus. Thanks again CUF.

[TripletDaddy]

Question re the foil phase. I generally cut the racks in half when I smoke and cook them. Is it ok to put both halves in one large foil tent? Also, is it okay to pile the foil tents on top of each other for the two hour cook? I wanted to smoke some beans at the same time and needed more room. Here goes nothing....

[Jeff Lebowski]

Question re the foil phase. I generally cut the racks in half when I smoke and cook them. Is it ok to put both halves in one large foil tent? Also, is it okay to pile the foil tents on top of each other for the two hour cook? I wanted to smoke some beans at the same time and needed more room. Here goes nothing....

I never cut them in half.

"foil tent"? I assume you mean the tightly sealed foil packages. No problem.

My only concern about stacking would be even distribution of heat. That would make me a little nervous.

[TripletDaddy]

I never cut them in half.

"foil tent"? I assume you mean the tightly sealed foil packages. No problem.

My only concern about stacking would be even distribution of heat. That would make me a little nervous.

I cut them in half to be able to use various rubs and sauces. I tried leaving the rack intact and then trying to remember all the rub/sauce combos. Not doing that again.

As for tent, yes, I meant tightly sealed foil packages. I doubled up two halves in one foil package.

I'm concerned about stacking for the same reason you state, which is why I ask. As I said, here goes nothing!

[TripletDaddy]

Stacking: moot point.

My Traeger just got much bigger! :rockon2:

[HuskyFreeNorthwest]

I would like to share my testimony on how important the foiling of ribs for the second part of the smoke is. Today I was out of foil, so I figured it wouldn't matter much, I sprayed with apple juice twice during the 225 section and then sauced heavily. The meat was well done and moist, however the outside was very hard and overly crusted.

[Hot Lunch]

Made my first attempt at these ribs on the new smoker this past Sunday. Even though I personally was a little disappointed because I thought that I over cooked them a little bit, they were a hit. Smoked 7 racks of baby backs from Costco for a family dinner with my wife's family (my little brother was there as well). Every single rib was eaten. I guess I will call that a success. I even talked to my little brother about an hour ago and he told me that he can't stop thinking about the ribs we had Sunday. Maybe he is just kissing up because I feed him Sunday dinner every week.

Where I made the mistake was during the foiling process. I set the temp of the traeger at 250 degrees fearing that it would hold that temperature. It held perfectly with no problem. Next time I will set it at 225 and forget about it. Still trying to familiarize myself with the equipment.

Thanks to all of you who contributed to this thread especially JL on the detailed instructions. Now that I am a little more familiar with the smoker, I am expecting an even better product next time. I forgot to take pictures but will make sure to do so with the next smoke.

I did want to ask about different rubs that you would recommend for ribs. What are some favorites?

[Jeff Lebowski]

Made my first attempt at these ribs on the new smoker this past Sunday. Even though I personally was a little disappointed because I thought that I over cooked them a little bit, they were a hit. Smoked 7 racks of baby backs from Costco for a family dinner with my wife's family (my little brother was there as well). Every single rib was eaten. I guess I will call that a success. I even talked to my little brother about an hour ago and he told me that he can't stop thinking about the ribs we had Sunday. Maybe he is just kissing up because I feed him Sunday dinner every week.

Where I made the mistake was during the foiling process. I set the temp of the traeger at 250 degrees fearing that it would hold that temperature. It held perfectly with no problem. Next time I will set it at 225 and forget about it. Still trying to familiarize myself with the equipment.

Thanks to all of you who contributed to this thread especially JL on the detailed instructions. Now that I am a little more familiar with the smoker, I am expecting an even better product next time. I forgot to take pictures but will make sure to do so with the next smoke.

I did want to ask about different rubs that you would recommend for ribs. What are some favorites?

Bravo!

I am curious about your temp comment (bolded). If you go back to the first post in this thread where I have summarized the technique, the target temp during the foiled stage is 275. 250 would work OK, but I would be nervous about 225. Maybe you meant to type 275.

When you foil the ribs, make sure you seal the foil as tightly as you can to maintain the moisture. Also, be sure to use two layers of foil as it is easy to puncture the foil which overcooks and dries out the rack.

The last time I did ribs I felt they were a little overcooked, even though I used precisely the same technique. That has happened to me a couple of times lately. I think it might have something to do with the time of year. If you see the dates on the early parts of this thread you will see that we were doing a lot of the experimentation during the winter. I think that has a small yet significant effect on the cooking temps inside the Traeger. Last time I had it set at 275, it seemed to hover closer to 300. In the winter, it hovers on the lower side, closer to 250. Thus, a little adjustment on temp and/or cooking times depending on the season might not hurt.

I also belief that each unit is a little different in terms of temp distribution. Good to experiment a while and find out what works for you.

This is yet another illustration of why I strongly recommend keeping a detailed cooking journal.

[Hot Lunch]

Bravo!

I am curious about your temp comment (bolded). If you go back to the first post in this thread where I have summarized the technique, the target temp during the foiled stage is 275. 250 would work OK, but I would be nervous about 225. Maybe you meant to type 275.

When you foil the ribs, make sure you seal the foil as tightly as you can to maintain the moisture. Also, be sure to use two layers of foil as it is easy to puncture the foil which overcooks and dries out the rack.

The last time I did ribs I felt they were a little overcooked, even though I used precisely the same technique. That has happened to me a couple of times lately. I think it might have something to do with the time of year. If you see the dates on the early parts of this thread you will see that we were doing a lot of the experimentation during the winter. I think that has a small yet significant effect on the cooking temps inside the Traeger. Last time I had it set at 275, it seemed to hover closer to 300. In the winter, it hovers on the lower side, closer to 250. Thus, a little adjustment on temp and/or cooking times depending on the season might not hurt.

I also belief that each unit is a little different in terms of temp distribution. Good to experiment a while and find out what works for you.

This is yet another illustration of why I strongly recommend keeping a detailed cooking journal.

For some reason I was thinking 225 where is says 275. I guess I need to pay more attention to details. I did the foil process at 250 for 2 hours. I did the smoke setting for an hour and 30 minutes. I do need to do a better job when foiling them at make sure it is tight. I guess I felt as though they were a little over cooked because they were fall of the bone with no tug at all. When I did DT's bend test, there was a little too much bend almost to the point that a couple of the ribs were going to fall apart. I like a little tug on my ribs. I think that when I tries these again in a couple of weeks I am going to do 250 for an hour and 45 minutes. Maybe it is the time of year. Either way, they were still really good.

I am definitely keeping a cooking journal. I documented everything from Sunday. Can't wait to do the tri-tip on Sunday.

[TexTechCoug]

I am definitely keeping a cooking journal. I documented everything from Sunday. Can't wait to do the tri-tip on Sunday.

You go Martha Stewart!!!

[TripletDaddy]

HL,

Ribs are fun because it is a meat that lends itself to experimenting with rub and sauce combos. I have listed several of mine in this thread, but a few faves

Spade L pork with raspberry chipotle
Byron's Butt (slight kick) with a hotter BBQ
Maple rub with KC masters (yowza)

You can even make your own rub eventually. Start out with prepped rub first to get the process dialed in and the flavors down pat.

I have found the Jeff Lewbowski method to be the most simple and most effective approach for Traegers. Can't speak to other smokers, but for the Big T, that is the method for me. Stick to it like white on rice and you won't go wrong.

Good luck on your next cook. Tip is the king and another one that is heaven if done right. Did you buy a digital probe? If not, get one.

[Coach McGuirk]

I like the SYD rub, I also like my homemade rub. I just ordered some cowtown rub that I am going to try Saturday. Butt rub is a good base for making your own rubs. Spade L pork is pretty tasty.

My favorite sauce so far has been cowtown.

[Jeff Lebowski]

My favorite sauce so far has been cowtown.

[Jeff Lebowski]

I think that when I tries these again in a couple of weeks I am going to do 250 for an hour and 45 minutes. Maybe it is the time of year. Either way, they were still really good.

That's exactly what I would recommend. I think I will try that next time too. Then kick it back up in the winter.

As for the rub, I go through so much of the stuff that I like to make my own. I posted my favorite rub recipe here:

http://www.cougaruteforum.com/showpo...9&postcount=23

I buy the spices in bulk and then whip up a batch whenever I get low. I like it because it is a good general purpose rub (beef, pork, chicken) and you can really coat it on thick without a problem. I have tried a bunch of commercial rubs too with good success. Just play around and see what you like.

That reminds me. We need to start a rub thread.

[TripletDaddy]

Stop talking about a rub thread and start doing something about it.