3-2-1 Ribs modified version

Discussion in 'Pork' started by smokinal, Jul 3, 2011.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    looks good Al....seems like you hit on a new technique. I have one costco rack left in the freezer....will give this a whirl soon..thx for the posting
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Thanks Willie! Let me know what you think when you try this.
     
  3. Those look great Al. Like that grilling idea instead of the last "1". Awesome looking crust on those. I will try that next time. What do you do with all the BBQ sauce leftover?
     
  4. Al.  Those ribs look great.  The 3-2-1 modified you mention in the post is essentially what I did that gave me such beautiful results in the Brinkman .  Since it is so hard to maintain temperature on that thing, I finished the ribs on the Weber gas grill.  Did 3 with smoke on the brinkmann, 2 wrapped in foil (not saran and foil) on the brinkmann, then the last 45 min to 1 hour on the Weber at around 275*.  Sauced them a couple of times, but kept them bone side down on the grill.  It works out great.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Mike & Scott. This is how I will do ribs from now on.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those are some Awesome Looking Ribs Al !!!

    That last BearView of them cut open is WAY over the top!!!

    Thanks Al,

    Bear
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking ribs Al,  they look Delicious...
     
  8. Great looking Ribs Al...They look awesome....Thanks for sharing the method for your ribs!!![​IMG]
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Bear, I was thinking of you when I snapped that photo!


    Thanks, Beer


    Thanks & your welcome, give it a try & let me know what you think.
     
  10. timbre

    timbre Newbie

    Any chance of getting a hint of what all is in that sauce? I never thought of making a batch and then smoking it.
     
  11. roller

    roller Smoking Guru SMF Premier Member

    good looking ribs Al..I will give them a try that way only light on the sauce...Thanks for the great idea...
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It's Jeff's sauce recipe, only we use Splenda instead of sugar.



    Let me know how you like it. I think you will be surprised at how little sauce taste there is. It just makes a nice crust almost like bark.
     
  13. thunderdome

    thunderdome Master of the Pit

    Those ribs look great Al. Great picture taking too
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Thanks Thunder!
     
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    Another great smoke Al. Congrats man.
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Thanks Gary!
     
  17. Wow Al nice smoke ring and looks very juicey and tender you nailed it[​IMG]
     
  18. Boy, those look fabulous, i could eat some of those now and I haven't even had breakfast yet. Am going to the market today and will look for some good looking ribs and try the 3-2-1 method tomorrow or Sunday. I'll skip the plastic wrap, though, and stick to foil. My DH worked in the plastic engineering industry for years and considers many of them safe, but what's known now about heating plastic products, even HE won't cook anything in plastic. If you do, please be sure the wrap you use is rated for heat (most aren't). You gotta pick your poisons, lol. 
     
  19. africanmeat

    africanmeat Master of the Pit OTBS Member

    OMG AL  i almost missed it. it looks yummy  [​IMG]  they look juicy and tender [​IMG]
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks David


    Thanks Cinderella, A couple of the other guys said the same thing about the wrap. This is the first time I have tried it after seeing it used in competition BBQ. I must say it works quite well at sealing in all the juices. It didn't seem to be affected by the heat. Like it wasn't stuck together or anything. It's a commercial grade that I got from a restaurant supply, but it doesn't say anything on the box about heat. I will check into it further.


    Thanks Ahron!
     

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