If you followed this step by step, you won't need sauce. 3-2-1 Method - This method of cooking ribs is meant for the bigger pork ribs – spare ribs. Of course, the 3 hours of smoking spice crusted ribs puts plenty of flavor in, and the last hour spent cooking the ribs at a higher temperature—unwrapped and sauced—is designed to apply a sweet-savory glaze to the surface. This post is the 2nd in a 3 part series all about ribs and finding the perfect method for you and your family. Prep the ribs by removing the membranes and applying your. For many people, a good ribÂ has meat that holds the bone but doesn't stick to it. Rinse ribs thoroughly. If you added fruit or jalapenos in the foil pack, put those slices on top of each rack of baby backs. Flip each rack bone side up and remove the silverskin. Reinsert the probe, and give the baby backs … I’ll make a video of the method soon and share. 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. "When selecting ribs, there are three different cuts to choose from – baby … I use a Paper towel to grip the membrane for removal. Plan for six hours of cooking time. I've tried smoking bbq baby back ribs several different ways and my favorite is the 3 2 1 method. Repeat this process for the other racks you’re smoking. Brush each rack with the sauce you used before you started cooking the ribs. Peel the membrane from the back of the rack of ribs. Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours. Unwrap the ribs and return to the smoker bone-side down for one more hour. After 90 minutes of smoke, spray each rack of ribs with some of the reserved sauce we applied at the beginning of the cook, and then leave them alone for another 90 minutes. Brush each rack of ribs on the top and bottom. On the day of … According to the USDA, ribs are done when they have 145 degrees Fahrenheit internal temperature. Apply sauce to ribs (if you want) during the last 20 to 30 minutes of the cooking time. Is the last step using the “starting and spray sauce” or the “foil and finishing sauce”. Let the ribs cook for an additional 40 minutes to an hour. The top ribs near the spine are baby back ribs. 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. Your smoker temperature should around 225°F – 250°F and when done, your rib temperature should be around 185°F – 190°F. After your ribs have rested, it's time to eat. After your ribs have rested, it’s time to eat. My favorite thing to do is. Cook until the internal temperature of the meat reaches 195°F on an instant read thermometer, about 4 more hours. This method, often called 3-2-1, is easy and generally fool proof. Bend up all four sides of the foil, and then add one-half cup of the sauce you just made to the ribs. 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. Some people trim as much of the fat off of their ribs as they can, and if you’d like to do that, now is the time. After drying the ribs flip them bone side up, and remove the silverskin. Thanks! (In some versions of the method you finish the ribs … That’s the 3 2 1 method in a nutshell, but let’s get into the details of what gives these baby back ribs a punch of flavor every time you sink your teeth into them. Once the rack is foil sealed, put it back on the smoker. If they look like they are starting to char up, pull them from the smoker. Let the ribs cook for an additional 40 minutes to an hour. Starting with 3 hours unwrapped (meat side up), 2 hours liquid wrapped (meat side down), and 1 hour unwrapped (meat side up); hence the name: 3-2-1. Remove the membrane from the back of the ribs. 3-2-1 refers to the amount of time the ribs will cook using three different techniques. The premise of this method is to smoke the ribs in specific hour long increments (typically at 225 degrees Fahrenheit). When you’re ready to cook your ribs, the first thing you have to do is remove them from the fridge, and rinse and then dry, each rack. If you’re lookin, it ain’t cookin! The 3 2 1 method isn’t new to the world of barbecue. With our cookbook, it's always BBQ season. This step is a difference-maker in my 321 baby back ribs recipe. During the last hour, the ribs are exposed to the dry, smoky heat again to form a surface crust. If your butcher has not done so already, remove the thin silverskin membrane from … If you wrap too tight the bones will puncture the foil. After adding the sauce to the foil now is also the time to add some other flavors. You don't want the sauce to boil, you just want the sugar and preserves to dissolve completely in the apple juice. 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. During the last hour of cooking, we will unwrap the ribs, and increase the temperature of the smoker to 250 degrees. If they look like they are starting to char up, pull them from the smoker, and wrap them up in foil again. Once the sauce is in, put the two other pieces of foil on top, and crimp the two bottom pieces of foil with the two top pieces of foil all the way around. I guess that was foolish on my part!! 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. Everything else follows the normal process of smoking ribs. Pork smoking times and temperatures Tips: Pork shoulder (or Pork Butt) Your email address will not be published. I add a spice mix to the sauce of one tablespoon paprika, a half tablespoon of black pepper, and a half teaspoon of cayenne. 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. Typically one should use an accurate digital meat thermometer to determine the internal temperature of your cut of meat & find whether or not it has reached the appropriate temperature (see my posts about Minimum Meat Temperatures & a review of a digital thermometer you shouldn’t be without). Unwrap the ribs and return to the smoker bone-side down for one more hour. It’s not my idea. However you like your ribs … The 3-2-1 method can give you tender, fall-off-the-bone ribs, which most people think of as the pinnacle of smoked ribs. 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. My goal has always been to replicate those amazing ribs from Gunnison, and after trying several different techniques, and rub combinations, I’ve figured out the best and most flavorful way to smoke ribs, the 3 2 1 method. Bend up all four sides of the foil, and then add one half cup of the sauce you just made to the ribs. This site uses Akismet to reduce spam. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. My favorite thing to do is slice up a jalapeno, and then put each slice directly on top of the ribs inside the foil pack. Full spare ribs contain the brisket bone and surrounding meat and can weigh upward of 5 pounds. After two hours of being wrapped, carefully remove each rack of ribs from the foil pack. The official name for the method that achieves such tender ribs that you can literally suck the meat off the bone is "3-2-1 ribs" for spares and "2-2-1 Ribs" for baby backs. I’ve added apple slices before too, and that really kicks up the flavor. After adding the sauce to the foil now is also the time to add some other flavors. can’t quite get the wrapping of the ribs-do you end up with ribs tightly wrapped all around or sort of a tent? BUT, two other factors need to be considered when cooking ribs to determine if they are … Ribs, if cooked improperly, can result in tough meat that has to be ripped off the bone. During the first three hours, the ribs will smoke at 150-180 degrees. Submerge them in barbecue sauce in the foil pan and place the pan in the smoker. I also believe that the extra fat keeps the ribs from drying out. I read somewhere that the internal temperature for ribs is 205ºF. There are a lot of different ways to make this sauce, but my favorite concoction is one cup of apple juice, plus one-half cup of peach preserves. Make sure that the cooking temperature is below 265 F /130 C to prevent burning, and apply the sauce in several thin layers. Let me know in the comments. Bull; The USDA recommends cooking pork ribs to an internal temperature of 145°F for safety reasons. The Texas crutch beats the stall, in which meat stops cooking during barbecuing, sometimes for hours. I am so excited to share this 3-2-1 smoked spare rib recipe! If you haven't used the 3-2-1 method to get smoked spare ribs to that coveted “fall off the bone” tenderness, juiciness in every bite and a crust on the outside that will tantalize your tastebuds, then you haven't had ribs at their best. 3 2 1 Smoked Ribs. Return to the smoker bone-side up and smoke for two hours. Pork ribs aren’t ready to be served until their internal temperature reaches 195°F to 203°F. Lower heat and keep temperature around 225 F degrees. 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. I grew up eating a lot of wild game so my first memory of incredible barbecue was during my freshman year of college in Gunnison Colorado. Learn how your comment data is processed. I pour the sauce slowly onto the bones, and most of it should hold on the meat. Pork ribs are divided into a few different cuts (see diagram to the right). Baby backs are fairly lean, and need special attention so they don’t dry out. Turn up the heat on the smoker to 250 degrees. I may experiment by adding a couple tablespoons of jack Daniels to the sauce also! Serve with a good salad and bbq sauce just in case. TRIM THE RIBS. 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. I love great BBQ. and at what temp for ribs are you shooting for? Make sure all of your foil seams are tightly sealed and facing up to avoid spilling. We will wrap the ribs with tin foil during the fourth and fifth hours of cooking, and increase the temperature of the smoker to 225 degrees. Also Known As: 3-2-1 Ribs, 321 Ribs, Texas Crutch. I will be making these soon! Smoked Baby Back Ribs Using the 321 Method, Smoked Goose – The Best Goose I’ve Ever Had. Remove each rack from the fridge and rinse and dry each rack. You don’t fear getting sick with the 150 degrees Fahrenheit temperature for 3 hours. Military Veteran. Pour the sauce slowly onto the bones, and most of it should hold on the meat. During the wrapped period the ribs are steamed, making them more tender and loosening the meat from the bone. Step 3. Required fields are marked *. In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and … A lot of books and websites say to wait until the meat begins to pull … You want the skin of the ribs to firm up, but you don't want them to burn. If cooked the right way, ribs can be tender juicy and fall of the bone delicious! Place ribs … Smoked Meat Recipes and Tips to Help You Create Mouthwatering Barbecue On a Pellet Smoker. ( danger zone 40 thru 140 degrees)? I typically smoke 3 racks of ribs when I make these so that I have some leftovers for my lunches during the week. Preheat smoker to 225-230 degrees. You don’t want the sauce to boil, you just want the sugar and preserves to dissolve completely in the apple juice. Mix the sauce until all of the preserve clumps are gone, and then brush each rack of ribs on the top and bottom. Now that the ribs have cooked for a few hours wrapped in foil, they should really be looking good. In a small saucepan over low medium-low heat combine 3/4 cup of apple juice, a half cup of peach preserves, a half cup of brown sugar, and one stick of butter. Derrick Riches is a grilling and barbecue expert. I use a Traeger for this recipe. We will wrap the ribs with tin foil during the fourth and fifth hours of cooking, and increase the temperature of the smoker to 225 degrees. Thanks for the response! Once the rack is foil sealed, put it back on the smoker. At this temperature, fat and collagen throughout the meat has broken down and flavored the ribs. Here are three different methods for checking done-ness that I have learned. The temp should be 200 degrees. I’ve tried smoking bbq baby back ribs several different ways and my favorite is the 3 2 1 method. Once the pork ribs have reached an internal temperature of 170°F, remove from smoker. It takes time to cook a rack of baby backs the right way. If you make a purchase through them I may make a small commission, at no additional cost to you. During the first three hours of cooking your smoker temperature should be around 180-225 degrees. But if you don't plan on entering any barbecue cook-offs, follow this technique, as it is sure to please. Keep in mind, these methods work for competition style ribs. The only part I am not following is for the last hour you mention in step 15 to brush with the sauce that you used before starting the cooking. Since most of the smoke flavor is delivered in the first three hours, this method won't affect the overall outcome too much. These ribs are not falling off the bone tender. Trim all ribs of any excess fat. If you added fruit or jalapeno in the foil pack, put those slices on top of each rack of baby backs. NU2SMOKE Well-known member. If you have the time let the rub sit on the ribs for at least two hours. He has written two cookbooks. Just curious, what temp are you shooting for at each stage of the 321 process? The 3-2-1 method is specifically designed for pork spareribs, and the timing works best for that cut of rib. For each rack of ribs in the smoker, you’ll want four pieces of foil that are about 4 inches longer than the rack. Most of the fat on the ribs will melt during the cooking process. A tip for you to check the temperature of the meat is to get a meat thermometer. During the last hour of cooking, we will unwrap the ribs, and increase the temperature … Set an alarm on the Smoke to go off when the internal temp hits 155 degrees. 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. 6. Spritz the ribs with apple juice every hour until they get up to temp. Brush each rack with the sauce you used before you started cooking the ribs. Cook the baby backs for about three hours to an internal temperature of 175 degrees Fahrenheit. Now that the ribs have cooked for a few hours wrapped in foil, they should really be looking good. The internal temperature is only reading around 140 degrees. When the ribs reach this temperature they will have a rich buttery taste. The biggest complaint most people have with ribs is that they turn out dry and tough. Serves: 3 Serving size 4-5 ribs. Prep time 20 minutes. I drove back through Gunnison in 2009 on a fishing trip hoping to experience those ribs again, only to find out that the steakhouse had burned down. Finding the perfect rack. Remove the ribs, take out the probe, and wrap the meat tightly in foil. 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. Get it free when you sign up for our newsletter. The reason for the high temperature is to transform the tough collagen and connective tissue in the beef ribs into silky, mouth-watering gelatin. The difference is what I do to the ribs during each stage of cooking. I don’t trim any fat off of my ribs unless there are pieces of fat thicker than a quarter of an inch. I put a light coat of Garlic powder on the ribs and then apply a generous amount of Killer Hog Rub. After I purchased my Traeger one of the first things I smoked, was a rack of baby back ribs. Pork ribs temperature – FAQs What temperature should pork ribs be cooked to? Put the ribs back on the smoker bone side down. Click here for my full Affiliate Disclaimer, Smoked Peach Cobbler – The Perfect Smoked Dessert, Ever Wondered How Much Time it Takes to Smoke Meat? I like to use cherry or apple wood when I’m making smoked bbq ribs, and I’d recommend using the same in an electric smoker. With about 20 minutes left in the three-hour smoke period I start preparing the sauce we’ll add to the ribs for the next two-hour period. St. Louis … After 90 minutes of smoke, I spray each rack of ribs with some of the reserved sauce we applied at the beginning of the cook, and then leave them alone for another 90 minutes. You don’t have to add anything, but if you’re cooking three racks, it doesn’t hurt to experiment with one of them. I believe the same recipe would work with saint Louis style ribs also. If your smoker isn’t already on, now is the time to get it going. For each rack of ribs in the smoker, you'll want four pieces of foil that are about 4 inches longer than the rack. There are few things more satisfying to a palate than smoked baby back ribs. This gives the meat time to soak in smoke during the first three hoursÂ when most smoke is absorbed. I first boiled 2 lbs of ribs in water and seasoning for one hour. If the ribs are frozen, thaw them out for approximately 3-4 days in the refrigerator. Step 4. The popup test. Instead of applying a binding agent and a traditional rub as you would with most large chunks of meat, I apply a sauce. I did not check the internal temp of the meat. Click Here, Jalapeno Popper Baby Back Ribs - Because Sometimes You Need a Little Crazy, 10 Smoked Meat Recipes - You've Gotta Try #8 - Smoked Meat Sunday, BBQ Pork Rib Sandwiches • Smoked Meat Sunday, 45 Snacks You Can Make on Your Smoker for the Super Bowl, Review: Mountain Primal Meat Co. – Purchase Organic Beef Online, A Simple Smoked Corned Beef Burnt Ends Recipe on a Traeger, Sausage Stuffed Acorn Squash Cooked on a Traeger, Love Sauce? You want the skin of the ribs to firm up, but you don’t want them to burn. However, it probably won't win you any barbecue competitions. Once your smoker is up to temp add each rack of ribs, meat side up, and then close the lid. Cook time 6 hours. Beef short ribs are done when they reach 203 degrees Fahrenheit. Most grills aren’t large enough to accommodate this cut. There are few things more satisfying to a palate than fall off the bone bbq ribs. The Internal Temperature For Smoked Beef Short Ribs. 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. Today, I’m showing you an amazing method for smoking ribs: the fool proof 3 2 1 ribs … Put two pieces of foil down, and then slide one rack of ribs meat side down on to the foil. Rest time: 10 minutes Remove the outer membrane from the ribs- it is always easier to use a butter knife and a paper towel to help grip the membrane. You don't really need any extra supplies or equipment for this rib cooking methodâjust the ribs, the seasoning rub, aluminum foil, a barbecue sauce if desired, and your smoker or charcoal grill. I cut my ribs into two bone portions, and serve them on a large cutting board. Make sure that the cooking temperature is below 265Â F /130 C to prevent burning, and apply the sauce in several thin layers.Â. Messages 557 Location FT LAUDERDALE FLORIDA Grill(s) owned. The spare ribs run the remaining length of the ribs near the pig’s fatty belly. If you increase it to 195 F to 203 F, the collagens and fats will melt at this temperature and make the meat more tender and juicy for consumption. It creates ribs that are so tender that you can pull the meat off the bone with your fingers. The 3-2-1 method (so named for the three sets of cooking times) for smoking ribs nearly guarantees tender, fall-off-the-bone ribs without a lot of extra effort. If you’re wondering how to smoke ribs using an electric smoker, this recipe will work great! Please leave a comment on the blog or share a photo on Instagram. After placing the pork ribs in your smoker, set up your Thermoworks Smoke to monitor the internal temp of one of the ribs. While the sauce is warming, lightly stir. What’s your favorite way to make barbecue ribs? In a small saucepan over low medium-low heat combine 3/4 cup of apple juice, a half cup of peach preserves, a half cup of brown sugar, and one stick of butter. It takes time to cook a rack of baby backs the right way. This simple trick works for brisket, pork shoulder and ribs … Turn smoker on to 180-225 degrees. 3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. Instructions Preheat your smoker to 220°-240°F (104°-116°C). If you're concerned about temp, use a meat thermometer and check the temp between two rib bones. Please note that some of the links in this post are affiliate links. Put two pieces of foil down, and then slide one rack of ribs meat side down on to the foil. Based on the name I assume the Foil and finishing sauce but you say use the sauce you used before starting the cooking which is the “starting and spray sauce”. Before we smoke the baby backs, we have to do a little bit of prep work. Remove membrane using a paper towel from back of rib rack (this allows more flavor throughout the ribs) Cover with light layer of mustard ; Sprinkle racks generously with rub on both sides ; Place ribs directly on smoker and smoke, spritzing with apple juice every 30 minutes, until internal temp reads 160 degrees F. The 3-2-1 ribs method is a great way for cooking whole spare ribs. Then baked the ribs in a 325 degree oven for 1.5 hours. If long-term smoking isn't something you are interested in, you can place wrapped ribs in the oven and then finish them off (at a low temperature) on a grill or in the oven. Apply sauce to ribs (if you want) during the last 20 to 30 minutes of the cooking time. While the sauce is warming, lightly stir. Once the sauce is in, put the two other pieces of foil on top, and crimp the two bottom pieces of foil with the two top pieces of foil all the way around. Have you cooked 321 baby back ribs before? As others have stated, gauging done-ness by temperature is not very reliable. Once your smoker is up to temp add each rack of ribs, meat side up, and then close the lid. Smoking wood: apple Smoker temp 225 and 250. Today I'm going to share with you how I cook 321 Method Peach Peach Baby Back Ribs. You’ve Gotta Try This Sweet and Spicy BBQ Sauce, Ten Minute Sweet and Spicy Shrimp – Grilled on a Traeger. Place the meat probe needle between rib bones or in the thickest part of the meat, but don’t let it touch the bone. All you need to follow this method is a big sheet of aluminum foil and lots of time. When I cook ribs using other methods I don’t remove the silverskin, but I’ve found that removing the silverskin enhances the flavor profile and helps the ribs absorb more of the moisture you’ll be cooking with. Than smoked baby back ribs recipe back on the day of … pork ribs ’... 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