Discussion in 'Pork' started by mkedda, Jun 18, 2009.
What does 2,2,1 mean with Ribs?
2 hours on the heat, 2 hours wrapped in foil back on the heat, 1 hour taken out of foil and back on the heat
what he said, except usually you add some type of liquid in with the foil so that the meat can braise and become very tender. I have used everything from beer to cherry juice, most folks use apple juice.
What fireitup said...plus a link:
Whats the most popular temp for this method...
Depends on who you ask.
Anywhere between 225° and 250° is what most folks go with.
I prefer something in the 240s but don't panic if it creeps up a little even into the 250s towards the end.
You mean of the cooker? Or temp of the meat? When I started cooking ribs, I would let them hit 180ish internal for 1/2 hour. But the mentors here convinced me to use the force, and cook ribs by sight. At 230ish in the cooker, the meat will pull back about 1/4 inch from the end of the bones. At that point, it's into the foil for a couple of hours.
Temp for the cooker, I like right around 225-230. But the world isn't perfect, and on days when my fine Spanish smoker (El Cheapo) is being a brat, I've had decent ribs even at much higher temps.
Ok I know this is an old post but the line about his Spanish Smoker (El Cheapo) made me laugh out loud here at work! LOL Nice one Big Steve!!!