Ribs 3-2-1 When in foil

Discussion in 'Pork' started by thesmurf, Apr 6, 2014.

  1. Hey all,

    I am smoking some ribs using the 3-2-1 method. I was just curious as to what some of you put in the foil, as a marinade or steaming juices, during the 2 hour period. I would also like to know the outcome, whether sweeter or hotter (Spice) or bbq taste. I am interested in all ideas and willing to try most things. Thanks in advance.

    ~TheSmurf~


    True Bar-B-Que doesn't use BBQ sauce as a sauce, but as a companion. Or just not at all. IMO.
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I use a little apple cider vinager, some squirt butter, salt and cracked black. I use the apple cider vinegar cause that's how Pop did it when grilling. Its supposed to tenderize, but it adds a nice tangy taste.

    The 2 hours is basically a steaming technique to break down and tenderize the meat. Then when you remove the foil it drys and firms back up, or that's my understanding.

    If you want to sauce the ribs the last hours is when you do that.
     
    Last edited: Apr 7, 2014
  3. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    The 3-2-1 is a guide for a time line, not all ribs need that much time......

    For the foil stage I use liquid butter, agave (darker ones), brown sugar, tiger sauce and some apple sauce.

    For the final stage I take the juice from one pack of ribs and combine with beer, apple cider vinegar and a bit of tomato paste to thicken it up. Brush on the ribs and sprinkle with a bit more seasoning. The rest of the foil juices left I will make a dipping sauce for those that want more sauce.
     
  4. yotzee

    yotzee Smoking Fanatic

    I use softened real butter smeared on the foil, then my rub, honey, and finally about a 1/4 cup of apple juice mixed with apple cider vinegar.  I only foil for 1.5 hours.  I usually go 3.5/1.5/1.  I like the consistency I get with that.  Tender but firm with a bite that pulls away clean without falling off the bone.

    I also use the foiling juices as a baste for the final hour before applying a sauce.
     
    Last edited: Apr 7, 2014
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You know I never tried that, and I do love his finishing sauce! <adds to list>

    My problem is I don't foil much.
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I hate to be lazy but the best results I've had putting liquid in the foil is just a few tablespoons apple juice.

    Disco
     
  7. If you like his finishing sauce Foam you will like it  [​IMG]   It's pretty much my go-to now whenever I foil...
     
  8. joopster

    joopster Smoking Fanatic

    I put butter, brown sugar and honey on the foil and toss the ribs on...

     
  9. flash

    flash Smoking Guru OTBS Member

    Just some apple cider vinegar and a little Makers Mark.
     
  10. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I forgot to add into mine. I place the meat side down in the foil.
     
  11. fowldarr

    fowldarr Smoke Blower

    Butter, brown sugar and homemade jalapeño jelly (sometimes honey)
     

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