Some people like saucy, tender ribs, some people like them simple and quick, and others (the purists) like them to bite through but stay on the bone. Make sure that the cooking temperature is below 265 F /130 C to prevent burning, and apply the sauce in several thin layers. During the last hour of cooking, we will unwrap the ribs, and increase the temperature of the smoker to 250 degrees. I may experiment by adding a couple tablespoons of jack Daniels to the sauce also! Lower heat and keep temperature around 225 F degrees. After two hours of being wrapped, carefully remove each rack of ribs from the foil pack, and put the ribs back on the smoker bone side down. Cook the baby backs for about three hours to an internal temperature of 175 degrees Fahrenheit. Before we smoke the baby backs, we have to do a little bit of prep work. Brush each rack with the sauce you used before you started cooking the ribs. I’ve added apple slices before too, and that really kicks up the flavor. The 3 2 1 method isn’t new to the world of barbecue. There was a steakhouse on Main Street in Gunnison – the name of the restaurant escapes me – that served all you can eat ribs one night per week. Bull; If you followed this step by step, you won’t need sauce. If you prefer baby back ribs, then you need to use a 2-2-1 method for the ribs or they will get overcooked and dry out. I started Smoked Meat Sunday to share my passion with the world and teach people just how easy it can be to create delicious food on a pellet grill. For each rack of ribs in the smoker, you’ll want four pieces of foil that are about 4 inches longer than the rack. Unwrap the ribs and return to the smoker bone-side down for one more hour. During the first three hours, the ribs will smoke at 150-180 degrees. The temp should be 200 degrees. If you followed this step by step, you won't need sauce. For many people, a good ribÂ has meat that holds the bone but doesn't stick to it. I cut my ribs into two bone portions, and serve them on a large cutting board along with a good salad, and bbq sauce just in case. Apply sauce to ribs (if you want) during the last 20 to 30 minutes of the cooking time. However you like your ribs … I've found that removing the silverskin for the 3 2 1 method enhances the flavor profile and helps the ribs absorb more of the moisture you'll be cooking with. Beef ribs usually come quite clean and well trimmed, unlike pork … I cut my ribs into two bone portions, and serve them on a large cutting board. A tip for you to check the temperature of the meat is to get a meat thermometer. Military Veteran. TRIM THE RIBS. At this temperature, fat and collagen throughout the meat has broken down and flavored the ribs. In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and … 3-2-1 Method - This method of cooking ribs is meant for the bigger pork ribs – spare ribs. Put two pieces of foil down, and then slide one rack of ribs meat side down on to the foil. This post is the 2nd in a 3 part series all about ribs and finding the perfect method for you and your family. Remove the ribs, take out the probe, and wrap the meat tightly in foil. If you added fruit or jalapenos in the foil pack, put those slices on top of each rack of baby backs. Please leave a comment on the blog or share a photo on Instagram. Unwrap the ribs and return to the smoker bone-side down for one more hour. It creates ribs that are so tender that you can pull the meat off the bone with your fingers. The attention to detail in your 321 ribs is Extremely Impressive/I have No Dought these are going to be GANGSTER/Keep the Recipes Coming. Flip each rack bone side up and remove the silverskin. Your smoker temperature should around 225°F – 250°F and when done, your rib temperature should be around 185°F – 190°F. I am going to go over the steps with you real slow and easy so settle back and get ready to learn one of the best lessons of your life in smoking meat. If you’re wondering how to smoke ribs using an electric smoker, this recipe will work great! Plan for six hours of cooking time. Here are three different methods for checking done-ness that I have learned. Remove the membrane from the back of the ribs. If you added fruit or jalapeno in the foil pack, put those slices on top of each rack of baby backs. This gives the meat time to soak in smoke during the first three hoursÂ when most smoke is absorbed. Smoking wood: apple Smoker temp 225 and 250. Serves: 3 Serving size 4-5 ribs. During the last hour of cooking, we will unwrap the ribs, and increase the temperature … Your email address will not be published. With about 20 minutes left in the three hour smoke period start preparing the sauce we'll add to the ribs for the next two hour period. Bend up all four sides of the foil, and then add one-half cup of the sauce you just made to the ribs. The 3 2 1 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping with liquid for 2 hours, and saucing for the final 1 hour. You'll want to wrap each rack of ribs when they are done cooking and put them in a cooler to rest for about 45 minutes. I’ve tried smoking bbq baby back ribs several different ways and my favorite is the 3 2 1 method. I am so excited to share this 3-2-1 smoked spare rib recipe! Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. After your ribs have rested, it’s time to eat. and at what temp for ribs are you shooting for? If you know how to smoke pork ribs, then all you need to know about the 3-2-1 method is that you smoke as normal for the first threeÂ hours, followed by two hours of cooking the ribs wrapped in foil, and finally, one more hour unwrapped. 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