OK Guys and Gals...RIB HELP!!!!

Discussion in 'Pork' started by smokin'joe, Dec 14, 2007.

  1. smokin'joe

    smokin'joe Newbie

    My first ribs ended up as a lesson learned the hard way (long story) What in your opinions is the best way to ensure a decent rack this time. I read alot about wrapping after so long, I am sure there are many opinions here but there has to be a tried and true way to have them come out decent. I have a CharGriller withe side-box. I am using lump charcoal with hickory chunks. I am purchasing a good thermometer with wirless readout. I have a great rub recipe and good finishing sauce recipe as well, I just need this one to go O.K. I will have plenty of time to watch the temps so consider that problem solved. Thanks for any advice you can give a newbie
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Search 3-2-1 for rib's, ya can't go wrong!![​IMG]
  3. payson

    payson Meat Mopper

    I second that. Awesome results! Love 'em!
  4. smokin'joe

    smokin'joe Newbie

    foil? any holes?
  5. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

  6. smokyokie

    smokyokie Smoking Fanatic

    An awful lot of us think that 321 overcooks ribs. If it doesn't w/ spares, it definitely does w/ baby backs. KCBS and most all other competition associations consider "falling off the bone" to be overcooked. There are however a lot of folks that like them that way.

    321 is kinda like BBQ w/ training wheels anyway. You have an excellent resource here in that there are several expert Q artists that don't mind spending the time to help you achieve expert status w/ your own ribs.

    Yes, you can do the 321 thing, or you can answer a few ?s here and within a very short time you will have all the info you need to cook better ribs than most Q joints in your area.

    1) What kind of ribs do you want to cook? Spares, babybacks, St Louis style, KC style?
    2) How have you got your CGWSFB set up, any modifications?
    3) What was wrong with your last attempt @ ribs?

    If you let us coach you through the process, you will soon get a "feel" for the meat and be on your way to Q nirvana.
  7. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member


    There are as many opinions as there are great smokers here. Some will tell you foiling is a must, some will tell you they don't like to foil because they feel it "steams" the ribs.
    The 3-2-1 method for spares or the 2-2-1 method for baby backs are great starting points.
    Nothing is set it and forget it, it all requires attention and those numbers are estimates and guidelines not fixed in stone. there are too many variables, temp of the smoker, outside temp, amount of meat in the smoker, uniformity of the thickness of the ribs, etc. etc.

    A lot of us use or have used the above methods with much sucess. Foiling or not foiling, poking holes etc is not the determining factor.

    You can get a great rack of ribs either way.

    Maintaining a consistent temperature, properly preparing the ribs, using a good rub are more important.
  8. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    My 3 2 1 method has been getting more like- 2:45(just rubbed right on the grate) , 2(wrapped in foil with just a little sauce), 45 back on the grate with my sauce) the 321 method has taught me a good system to doing ribs that i've been getting a lot of compliments on.... and i like them better than anything i've tried yet... I also have a char griller with mods... I have the rope seal around the lid, the pipe extended down inside, a mod in the fire box so i can clean out and not disturb the fire.... all these i got from Gramason and glad i added all of them.... My times do vary according to temperatures and Taste-appearance....
  9. dont forget to peel off that membrane on the underside!!
  10. flash

    flash Smoking Guru OTBS Member

    Remember that 3-2-1 is just a guideline, but a very effective way to do ribs. Once you have done them the original 3-2-1 way, you can then adjust the time to your own personal taste. If I want more bite to ribs, I cut the 2 hours in foil to 1 or 1 1/2. Practice some. You'll love them.

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