Ribs 3-2-1 When in foil

thesmurf

Newbie

Original poster

Feb 4, 2014

4

10

Baton Rouge, LA

• Apr 6, 2014

• #1

Hey all,

I am smoking some ribs using the 3-2-1 method. I was just curious as to what some of you put in the foil, as a marinade or steaming juices, during the 2 hour period. I would also like to know the outcome, whether sweeter or hotter (Spice) or bbq taste. I am interested in all ideas and willing to try most things. Thanks in advance.

~TheSmurf~

---

True Bar-B-Que doesn't use BBQ sauce as a sauce, but as a companion. Or just not at all. IMO.

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Apr 7, 2014

• #2

I use a little apple cider vinager, some squirt butter, salt and cracked black. I use the apple cider vinegar cause that's how Pop did it when grilling. Its supposed to tenderize, but it adds a nice tangy taste.

The 2 hours is basically a steaming technique to break down and tenderize the meat. Then when you remove the foil it drys and firms back up, or that's my understanding.

If you want to sauce the ribs the last hours is when you do that.

 

Last edited: Apr 7, 2014

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Apr 7, 2014

• #3

The 3-2-1 is a guide for a time line, not all ribs need that much time......

For the foil stage I use liquid butter, agave (darker ones), brown sugar, tiger sauce and some apple sauce.

For the final stage I take the juice from one pack of ribs and combine with beer, apple cider vinegar and a bit of tomato paste to thicken it up. Brush on the ribs and sprinkle with a bit more seasoning. The rest of the foil juices left I will make a dipping sauce for those that want more sauce.

 

yotzee

Smoking Fanatic

Jul 8, 2013

427

35

Pittsburgh, PA

• Apr 7, 2014

• #4

I use softened real butter smeared on the foil, then my rub, honey, and finally about a 1/4 cup of apple juice mixed with apple cider vinegar.  I only foil for 1.5 hours.  I usually go 3.5/1.5/1.  I like the consistency I get with that.  Tender but firm with a bite that pulls away clean without falling off the bone.

I also use the foiling juices as a baste for the final hour before applying a sauce.

 

Last edited: Apr 7, 2014

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Apr 7, 2014

• #5

When I foil a lot of the times I use Chef JimmyJ's foiling juice. Everyone around here really likes it. Here is the thread for it...

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Apr 7, 2014

• #6

Smoking B said:

 
When I foil a lot of the times I use Chef JimmyJ's foiling juice. Everyone around here really likes it. Here is the thread for it...

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

Click to expand...

You know I never tried that, and I do love his finishing sauce! <adds to list>

My problem is I don't foil much.

 

disco

Epic Pitmaster

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SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Apr 7, 2014

• #7

I hate to be lazy but the best results I've had putting liquid in the foil is just a few tablespoons apple juice.

Disco

 

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Apr 7, 2014

• #8

Foamheart said:

 
You know I never tried that, and I do love his finishing sauce! <adds to list>

My problem is I don't foil much.

Click to expand...

If you like his finishing sauce Foam you will like it 

  It's pretty much my go-to now whenever I foil...

 

joopster

Smoking Fanatic

Dec 30, 2013

807

59

Auburn, IN

• Apr 7, 2014

• #9

I put butter, brown sugar and honey on the foil and toss the ribs on...

Photo Feb 27, 17 32 07.jpg

• joopster
• Mar 17, 2014

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Apr 7, 2014

• #10

Just some apple cider vinegar and a little Makers Mark.

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Apr 8, 2014

• #11

I forgot to add into mine. I place the meat side down in the foil.

 

fowldarr

Smoking Fanatic

Aug 26, 2013

356

426

Oregon Coast

• Jul 19, 2014

• #12

Butter, brown sugar and homemade jalapeño jelly (sometimes honey)