3-2-1 for babybacks?

Discussion in 'Pork' started by gethenet, Jun 13, 2008.

  1. Is this method good for doing BB's as well as Spares?
     
  2. I have read on here that a 2-2-1 is better for BB's and 3-2-1 is better for Spares
     
  3. willkat98

    willkat98 Smoking Fanatic OTBS Member

    I agree, and have also modified the 2-2-1, for my kids tastes buds.

    They don't care about carmelized sauce.

    So for baby backs, its 2 hours in the smoker (at 240*), 2 hours wrapped in foil in the smoker (after spritzing with juice), then 1 hour in the cooler still wrapped in foil.

    Sauce is served warm on the side if desired. Kids never want it though.

    gethenet, let us know what you do, and experiment! Thats the key to finding whay YOU like!

    Good luck
     
  4. yard dog

    yard dog Fire Starter SMF Premier Member

    I prefer the 2-2-1 method. You can try both and see what works best for you. I've tried the 3-2-1 method but I thought the BB's were overcooked. Using the 2-2-1 method they taste great and wont fall apart when you try to take them out of the smoker.
     
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    depending on ribs and amount to fat in them, with bb's i have done 2-2-1, 3-1-1, also depends how you like your ribs, fallin off the bone, slight chew, or other texture. this is where smokin a few racks helps you figure out how to makeem like you wantem. took me about 4 times to perfect and now can turn out pretty consistant results. practice makes perfect my friend!!!!
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I use the 2-2-1 on BB, and 2-3-1 on spares.
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    2-2-1 is a good starting point for BB's as others have said
     
  8. Okay...will try the 2-2-1...and let you know how it goes..will try to get some Q-view

    Thanks abunch
     
  9. after about 30 min on the smoker...used yellow mustard..then applied rub
     
  10. After taking foil off...one hr to go!
     
  11. flash

    flash Smoking Guru OTBS Member

    I only do them 2- 1 1/2- 1/2, but probably depends on how big your backs are.
     
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  14. aussiemick

    aussiemick Meat Mopper

    Those ribs look good. I uses the 3-2-2 method wheni do ribs and come out great
     
  15. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Whatever method you used, remember it!! Great looking BBs!!
     
  16. willkat98

    willkat98 Smoking Fanatic OTBS Member

    gethenet

    you are a bastard!

    This is a pork-gasm, described as a request thread.

    You got game, and we want it!!!


    Awesome friend!!!
     
  17. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Nice looking "first try" if you want to call it that. It seems like you got it down already. I hope to do as well. I'm doing my first butt and ribs this weekend. The butt starts tomorrow. The ribs will go on Sunday.

    [​IMG]
     
  18. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great and i'll bet they tasted better than that [​IMG]
     
  19. Not my first time doing ribs...but it is the first time doing it with the 2-2-1 method. In the past i have just let them go the whole time, without foiling...and I would just spray every hr with apple juice.
    To be honest...Im not sure how much diferent this way is from the other.


    I will continue to play around with them. I just wish I could figure out the spares...done them a couple times...and everytime...I hated them..not sure if im not doing them long enough...or not trimming them right or what
     
  20. cwb124

    cwb124 Newbie

    I just completed my 4th baby back ribs and finally perfected what I like in ribs. I like tender, almost fall off the bone. I don't want to have to cut the ribs to separate them.

    For that I did the following:

    3 hours at 220 degrees.
    1 hour at 275 degrees.
    1.5 hours in foil at about 250 degrees.

    Perfect for me. Now I just need a decent BBQ sauce.
     

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