3-2-1 method for smoked ribs

[Green Monstah]

My smoker is still at the cabin, but my wife bought a couple racks of ribs at Costco. Anyone had success grilling ribs (I only have a propane grill - no charcoal)?

Two things to dowhen you find yourself in this predicament: 1. Obviously use indirect heat if possible. 2. make tin-foil smoke packets. Wrap wood chips in tinfoil then poke holes in the tin foil. Put the packets over the direct heat, and they'll add a very mild smoky flavor. It's not the same as cooking them in the smoker, but it's better than straight propane.

[kccougar]

What I did: The ribs were a couple racks of st. louis style ribs from Costco, pre-rubbed. I thought I had a smoker box for wood chips, but I couldn't find it so I went the lazy way. Put the two racks of ribs on the middle and right side of the grill and then turned on the left burner. Threw a few larger chunks of cherry wood on the grill grate above the left burner and tried to keep the temp at about 250 degrees. It actually smoked pretty good, I think it would have been a decent substitute smoke method, but I didn't foil or anything, just cooked straight through for about 4.5 hours.

With the St. Louis ribs, I should have gone longer or foiled with some liquid. I did slather with sauce for about the last 45 minutes. The meat was done, but it was not particularly tender. And I wasn't really a fan of the Costco rub, but my wife liked them, and we'll have leftovers tonight.

[kccougar]

[cougjunkie]

In my pre smoker days, I would slow cook the ribs in a covered pan with some liquid at the bottom. Same principle...break down all the tissue. After they were basically done I would sauce and finish on the grill to get a char. They tasted very good but you don't get the smoke ring flavor. Liquid smoke now tastes weird to me so I wouldn't advise that route.

This is what I still do. I finish them on the grill using cedar planks.

[PaloAltoCougar]

Forgive me El Duderino, for I have sinned. I followed the Traeger's recipe book 3-2-1 instructions and, while the results were still very good, the thick Costco ribs were just a little on the dry side. I think smoking the ribs for a full three hours is unnecessary (as you apparently observed), and I also cooked the final phase for a full hour, perhaps even a little longer. Your intermediate step is higher than the book's (275 vs. 225), but I suspect since that's while the ribs are encased in foil with apple juice (and I also throw in a little dark brown sugar and honey) the higher temp doesn't result in dryness. I vow to follow your instructions faithfully henceforth.

[Jeff Lebowski]

Forgive me El Duderino, for I have sinned. I followed the Traeger's recipe book 3-2-1 instructions and, while the results were still very good, the thick Costco ribs were just a little on the dry side. I think smoking the ribs for a full three hours is unnecessary (as you apparently observed), and I also cooked the final phase for a full hour, perhaps even a little longer. Your intermediate step is higher than the book's (275 vs. 225), but I suspect since that's while the ribs are encased in foil with apple juice (and I also throw in a little dark brown sugar and honey) the higher temp doesn't result in dryness. I vow to follow your instructions faithfully henceforth.

Go thy way and sin no more.

The method described in the OP is remarkably consistent. Give it a shot next time. Also, I prefer St. Louis style ribs over baby back, but they are both good and it works equally well on both types.

[TripletDaddy]

Forgive me El Duderino, for I have sinned. I followed the Traeger's recipe book 3-2-1 instructions and, while the results were still very good, the thick Costco ribs were just a little on the dry side. I think smoking the ribs for a full three hours is unnecessary (as you apparently observed), and I also cooked the final phase for a full hour, perhaps even a little longer. Your intermediate step is higher than the book's (275 vs. 225), but I suspect since that's while the ribs are encased in foil with apple juice (and I also throw in a little dark brown sugar and honey) the higher temp doesn't result in dryness. I vow to follow your instructions faithfully henceforth.

As an aside, how is is your wheel invention coming along?

[ERCougar]

For those of us without traegers, how hot is the "smoke" setting?

[Jeff Lebowski]

For those of us without traegers, how hot is the "smoke" setting?

180-200

[PaloAltoCougar]

As an aside, how is is your wheel invention coming along?

Hey, I just discovered fire three weeks ago. I need time.

[HuskyFreeNorthwest]

180-200

Your excellency, it has to be lower than that as the Traeger control has "Smoke" the. Also a "180" setting. Forgive me for questioning your knowledge as your method for ribs is most amazing.

TR100_face.jpg

[Jeff Lebowski]

Your excellency, it has to be lower than that as the Traeger control has "Smoke" the. Also a "180" setting. Forgive me for questioning your knowledge as your method for ribs is most amazing.

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Interesting. Mine does not have a 180 setting. Goes from smoke to 225.

[Jeff Lebowski]

Interesting. Mine does not have a 180 setting. Goes from smoke to 225.

More to the point, when mine is on smoke setting the temp on the gage on the top is usually 180-200.

[Jeff Lebowski]

One more thing, there is nothing sacred about the 1.5-2.0-0.75 sequence outlined in the OP, other than it is a system that works consistently well with pellet smokers. I have noticed that some of the comp teams use a very similar sequence, but some of them start out with a 2 hour first stage (sometimes at a higher temp) followed by a shorter foil stage. I am sure we could find other combinations that work OK. If anyone has a different sequence that works great, let me know and I can add it to the OP.

[ERCougar]

Personally, I'd reverse your smoke and foil times, but you may have already tried that. I think the foil ruins the bark, so I only did about an hour in foil yesterday and it seemed better.

I'm curious how your new smokers will do the drop from 275 to 225. I think it would take me a good half hour to drop that much--insulated smokers don't dissipate heat very well. The gravity feed may help though.