2-2-1 and smoke

Discussion in 'Pork' started by danuary, Jun 8, 2013.

  1. danuary

    danuary Newbie

    Question... Doing 2-2-1 with some Baby Backs today in a MES. 

    First 2- smoke, duh

    Second 2- guessing if the ribs are wrapped in foil there's no point about keeping the smoke going?

    Final hour- smoke or no smoke? 

  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    How much smoke flavor do you want? If you like it keep adding wood.
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    The basic method is:

    2:  2 hours of smoke on the naked ribs

    2:  2 hours cooking the ribs while foiled...splash some liquid (apple juice, foiling sauce, BBQ sauce, etc., in the foil.  No smoke necessary during this step.

    1:  1 last hour of smoke on the naked ribs (to be adjusted as needed based on the doneness of the ribs when you remove them from the foil)...this is when you apply a sauce if you want "wet" ribs.

    Good luck...be sure to show and tell us how they turn out!

    Last edited: Jun 8, 2013
  4. So I take it on the second 2 hours when you mean cook it, just over the coals I already have correct?
  5. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Are you cooking with charcoal or wood? I assumed you were using charcoal and adding wood chunks for flavor, in any event add wood or charcoal as needed to keep your cooking temp up where you want it.
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes you put the wrapped ribs back in the smoker.
  7. yes I would be using charcoal and adding wood chips. thanks for the info.
  8. danuary

    danuary Newbie

    Update: just took the foil off for the last hour, they're falling-off-the-bone tender already. Have them in for the last hour, probably will do just a little more smoke, don't want it to get overpowering. Bark is ... Wet - it was before it went in the foil, so hopefully an hour will be enough to harden it. If not I reckon I'll do another half hour at the end, maybe turn it up a bit.
  9. danuary

    danuary Newbie

    I think it's funny that I never remember to take a picture when I'm done cooking... When you've got a houseful of hungry guests, your mind is elsewhere!

    All told we did about 2-2-.75 at 240deg... On the plus side, the ribs had a great flavor and falling-off-the-bone-tender - they actually coulda been a bit firmer.

    On the downside, the rub never really formed a bark. It felt like eating, well, the spices individually, could feel the powdered texture on them.

    They were pretty dark when I pulled them out - the rub darkened but didn't become a bark.

    What should I do differently next time? For a bit firmer with more of a bark, I'm thinking less time foiled and more time after foil, maybe a 2-1.5-something ?
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Don't foil if you are looking for a better bark. Your cooking time will still be about the same.
  11. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Bark on ribs? The ribs should have color but not crunchy bark IMHO.

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