3-2-1 St. Louis Ribs. Easy

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Works or me!

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 Nice smoke!
 
Great looking cook! If I may ask you a question, did you find that a full 2 hrs foil make them FOTB? Did the bones slide out easily or was there still tug off the bone when eating them? Thanks

Rob
 
Great looking cook! If I may ask you a question, did you find that a full 2 hrs foil make them FOTB? Did the bones slide out easily or was there still tug off the bone when eating them? Thanks

Rob
Thanks for the question Rob.  Like you i like some "tug" to my ribs.  And you are right about needing to be careful not to over braze them in the foil. However, putting them back on for the final hour, IMHO is what is most important for texture.  Sometimes I leave the rack on for longer than an hour.  This dry's them out a bit for a better chew. 

b
 
I did a 3-1-1 this weekend and they turned out great.  I might only do 45 minutes in foil next time.  Personally I think 2 hours is overkill, but if it works for you, go for it!
 
Looks great! What did you use for rub any sauce?
I Tried "Simply Unique" rub for the first time. Made by a BBQ team in Allen Texas.  I'll use it again!   No sauce.. Hardly ever use the stuff myself. b
 
 
I did a 3-1-1 this weekend and they turned out great.  I might only do 45 minutes in foil next time.  Personally I think 2 hours is overkill, but if it works for you, go for it!
That would work too! Give it a try and let us know how it worked. b
 
 
Looks good from here - glad you had a good 4th 

A full smoker is a happy smoker

DS
 
Thanks Stick.  Turned out great. I wanted to shoot the plate... But it was getting late and everyone was hungry!  Next time! 

b
 
 
Been under the weather the last few, sorry I missed this. You explained the complicated so simply.

I am sure they were delightful!
Ya know Kev... I noted your absence.  Hope your doing fine.  PM me brother. 
 
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