My First Attempt at Smoking Dry Ribs 3-2-1

jeffed76 · May 20, 2013

A little dry, but it was a win. I used my offset smoker & forgot to put a pan of water in it. The temp was running a bit high too (average of 240), but it tasted good! I'm assuming that the lack of "fall off the boness" was a combo of the lack of water pan and the high temps. Here is a pic:

photo (15).JPG

jeffed76
May 20, 2013

granfalloon · May 20, 2013

Memphis style! I don't see a lot of those here. What were you smoking on?

jeffed76 · May 20, 2013

Good eye!!!! I live right outside of Memphis. I was using a Brinkmann offset smoker and one B-a-a-a-a-a-d goat assistant:

photo (16).JPG

jeffed76
May 20, 2013

granfalloon · May 20, 2013

Love the goat. I personally don't like "fall off the bone" ribs. I prefer a little tug; as long as they don't "rip" off the bone.

jeffed76 · May 20, 2013

She is bad (the goat). I think she is the reincarnation of my old jack russell!

gmc2003 · May 23, 2013

Ribs look good, and the goat is a environmentally friendly lawnmower to boot.

Chris

kathrynn · May 23, 2013

Love the goat! Cute little helper!

Kat

disco · May 23, 2013

They look way better than my first try! I have noticed the ribs I get aren't that meaty and have gone from 3-2-1 to 2.5-2-1 or even 2-2-1 if they are really skimpy and I have had fall of the bone with less dryness. However, please note, I have only done 7 or 8 racks and I am still experimenting.

Dutch · May 23, 2013

Jeffed-you didn't state how long they were in the smoker for. Knowing that, we would be better able to figure what needs to be tweeked.

oldschoolbbq · May 24, 2013

Yeah, that. And that Goat would be good Cabrito

chef jimmyj · May 24, 2013

You want fall of the bone?...Increase the Foil time and add some Foiling Juice or other liquid. The steam breaks down the connective tissue...JJ

fwismoker · May 24, 2013

Chef JimmyJ said:
You want fall of the bone?...Increase the Foil time and add some Foiling Juice or other liquid. The steam breaks down the connective tissue...JJ

Technically it's not steaming but rather braising and it does break down the connective tissue nicely!

Jimmy quick question, i'm doing up some baby backs and enjoyed your foiling sauce with the cane syrup. I was thinking of doing a brown sugar, honey and parkay at the foiling... could I use your sauce as a setting sauce after foil and or some in with the foil along with the brown sugar?

chef jimmyj · May 24, 2013

FWIsmoker said:
Technically it's not steaming but rather braising and it does break down the connective tissue nicely!

Jimmy quick question, i'm doing up some baby backs and enjoyed your foiling sauce with the cane syrup. I was thinking of doing a brown sugar, honey and parkay at the foiling... could I use your sauce as a setting sauce after foil and or some in with the foil along with the brown sugar?

Sure, there is no reason not to do a combination of the two or if you reduce the Foiling Juice down until syrupy, it makes a nice sweet glaze. Some family members prefer that to any additional sauce...JJ

fwismoker · May 24, 2013

Jimmy so reduce it for both the foil and for a setting/glazing sauce is what your'e saying right?

jeffed76 · May 24, 2013

I did the 3-2-1 method. I'll have to try the 2.5-2-1. Now that you mention it, they weren't very meaty. Thanks for the help guys!!!

pearlheartgtr · May 24, 2013

You had Stevie Nicks over for dinner?

chef jimmyj · May 27, 2013

FWIsmoker said:
Jimmy so reduce it for both the foil and for a setting/glazing sauce is what your'e saying right?

I reduce it slightly to combine flavor before going in the foil. When the ribs come out of the foil, I further reduce the packet juices and any leftover to a Syrup for glazing...JJ

pgsmoker64 · May 27, 2013

Ribs looked good!

I played around with the 3-2-1 and 2-2-1 (for babybacks) until I got the ribs exactly like I like 'em. Over time, you will do the same thing. The key is to take notes, or have an assistant like mine who has a photographic memory (my boy Trevor) - that kid don't forget anything...especially the things you would rather he didn't remember...

Good luck,

Bill

jeffed76 · May 27, 2013

PGSmoker64 said:
that kid don't forget anything...especially the things you would rather he didn't remember...

I got one of those assistants too LOL... But mine only remembers the things I don't want them too. Those ribs were a St. Lewis cut. Should those be treated like baby back (2-2-1)?

My First Attempt at Smoking Dry Ribs 3-2-1

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