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cooking:recipes:3-2-1_ribs [2020/04/21 13:41]
hannah created
cooking:recipes:3-2-1_ribs [2020/04/21 14:25] (current)
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 ====== 3-2-1 Ribs ====== ====== 3-2-1 Ribs ======
 +The 3-2-1 method for smoking ribs is a cooking technique that divides smoking into three stages. ​
 +  - **Three** hours of heavy, direct smoking, at around 200°-225°. The ribs are dressed only in a dry rub.
 +  - **Two** hours of the Texas crutch method, again at around 200°-225°.
 +  - **One** final hour of direct smoke, with the ribs slathered in BBQ sauce. ​
 +This mixture of techniques produces wonderfully smokey, fatty, juicy, and fall-off-the-rib bones. We use St. Louis Style ribs which are quite meaty, and smoke on charcoal briquettes in the Weber. ​
 +===== Ingredients =====
 +  * 1 rack St. Louis Ribs 
 +  * 1/2 cup BBQ sauce
 +  * 1 cup brown sugar
 +  * 1/2 cup kosher salt
 +  * 4 tablespoons smoked paprika
 +  * 2 tablespoons coarse black pepper
 +  * 2 tablespoon onion powder
 +  * 2 tablespoon garlic powder
 +  * 1/2 tablespoon cumin
 +  * 1 teaspoon cayenne pepper
 +  * 1/2 cup maple syrup
 +  * 3/4 cup apple cider vinegar, divided
 +===== Instructions =====
 +  - Mix together all rub ingredients (except maple syrup) and set aside. ​
 +  - Get your smoker up and running to between 200°-225°. We love [[https://​perthbbqschool.com/​blog/​snake-method|the snake method]] for all of our smoking in the Weber. ​
 +  - If your ribs have that obnoxious membrane on the bone-side, [[https://​www.weber.com/​US/​en/​grill-skills/​mastering-pork/​ribs/​removing-the-membrane-from-baby-back-ribs/​weber-34589.html|remove it]]. We lucked out and have a butcher who removes it for us.
 +  - You may want to check our fit at this point, and cut your rib rack in half so it fits comfortably on your grill grate. ​
 +  - Slather your ribs in maple syrup (many folks also like using mustard -- this feels too close to Western NC BBQ and therefor treason for my Beaufort County heart) then generously rub in your spices. Make sure to get it under any little flaps of meat -- you want every inch covered. ​
 +  - Place ribs rib-side down on the grill, and smoke for the next three hours. Check about half way through to make sure your positioning is good -- you don't want anything to be so close to the briquettes that they'​re getting overly-blackened.
 +  - Before removing ribs from smoker, prepare hour two ingredients. Additionally,​ lay out a 2' sheet of cooking foil with a 2' sheet of parchment paper on top of the foil (these measurements are for a rack of ribs that have been split in half -- if you are working with a full rack, then use 3' lengths of foil and paper, and lay them side by side to create a wider pouch) . I like to do this on a sheet pan if possible, to create a bit of a lip for the liquids that will be poured in. 
 +  - Bring ribs inside and move to your pouch stations. Fold the edges of the foil up a bit, and add half your apple cider vinegar to the ribs. Wrap ribs in parchment paper layer, then wrap in foil. Squeeze everything snugly, then return to grill. ​
 +  - Smoke for a further two hours.
 +  - Remove ribs from smoker and carefully unwrap. Discard sauces (or if you're wanting to level up, save them and use them to make your own BBQ sauce for the next step). ​
 +  - Slather ribs in BBQ sauce before returning them to smoker, rib-side down, for a final one hour. 
 +Be careful removing ribs from the smoker -- if you've done everything right, they will be falling apart at the ends! A second pair of tongs, a large spatula, or even using a mini rack during the whole process will help things significantly. ​
 +==== Notes ====
 +  * This rub is highly mod-able. You generally are shooting for sweet, salt, and spice. A lot of folks like adding dried herbs, and many people like substantially more heat! It's important to note that while this is a very versatile dry rub, the one caveat is that it should be avoided for anything you're smoking above 325° since sugar burns at 350°. Our lord and savior preaches the 8-3-1-1 formula meaning eight parts sweet, three parts salt, one part chili powder (or paprika, something that will be a deep glorious favor), and one part made up of as many other spices as you want as long as it totals one part.
 +  * Likewise, your sauce options are highly customizable. Use something off the shelf like Sweet Baby Rays, or DIY with your spice rub + some ketchup and lemon juice. Bonus points for just combining your dry rub with the pan drippings (foil drippings?) that are left after the two hour braise step.