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

Discussion in 'Pork' started by jeffed76, May 20, 2013.

  1. jeffed76

    jeffed76 Meat Mopper

    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:

  2. Memphis style!  I don't see a lot of those here.  What were you smoking on?
  3. jeffed76

    jeffed76 Meat Mopper

    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:

  4. 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.
  5. jeffed76

    jeffed76 Meat Mopper

    She is bad (the goat).  I think she is the reincarnation of my old jack russell!
  6. gmc2003

    gmc2003 Smoking Fanatic

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

  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    Love the goat!  Cute little helper!

  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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.
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    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.
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yeah, that. And that Goat would be good Cabrito [​IMG]
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
  12. fwismoker

    fwismoker Master of the Pit

    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?
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
  14. fwismoker

    fwismoker Master of the Pit

    Jimmy so reduce it for both the foil and for a setting/glazing sauce is what your'e saying right?
  15. jeffed76

    jeffed76 Meat Mopper

    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!!!
  16. You had Stevie Nicks over for dinner?
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
  18. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    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...[​IMG]

    Good luck,

  19. jeffed76

    jeffed76 Meat Mopper

    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)?
    Last edited: May 27, 2013

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