What Is The 3 2 1 Method For Ribs

The 3 2 1 ribs bbq method is easily one of the most popular ways to cook ribs and in our opinion it s the best.

Everything else follows the normal process of smoking ribs. The ribs are removed from the smoker and then placed in foil with brown sugar butter and apple juice. Set smoker to 225 f degrees. How to smoke ribs using the 3 2 1 method.

Here is what the 3 2 1 in the method stands for 3 hours of smoking unwrapped 2 hours of cooking wrapped in foil 1 hour of cooking unwrapped to finish and add sauce. Start by smoking your ribs for 3 hours then cook inside foil for 2 hours and finish by removing from foil and brushing on sauce for up to an hour. This simply means that you place the seasoned ribs directly on the smoker rack for 3 hours. All you need to follow this method is a big sheet of aluminum foil and lots of time.

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. In it s simpler form you re breaking the cooking time into 3 easy time blocks. Brush a glaze over the ribs on both sides. Sprinkle generously with rub then smoke for 3 hours.

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We use what is known as the 3 2 1 method when cooking smoked baby back ribs. A smoking time a wrapped cooking time and a basting time. In a nutshell you break cooking ribs into 3 time blocks. Enjoy my free bbq cookbook http bit ly freebbqcookbookcompetition quality meats http bit ly snakeriverbbqpremium pork http bit ly bboxbbqtricksfree bac.

This means more time spent on the smoker. 3 hours of smoking unwrapped at 225 degrees followed by 2 hours of cooking wrapped in foil with a little liquid such as apple cider followed by 1 hour of cooking unwrapped at a higher temperature with a generous basting of barbecue sauce. The 3 2 1 method is designed specifically for spares. If you are unfamiliar with it the 3 2 1 approach calls for smoking the ribs for 3 hours cooking for 2 hours tightly wrapped in foil and unwrapping for the final hour for a total of 6 hours this barbecue by the numbers method is undeniably popular among backyard pit masters and on the competition circuit where it is believed to have originated.

This is because spares have more meat and as well fat that needs to render out.