3-2-1 Ribs

[Stan Putz]

I had always wanted to try cooking ribs in the smoker, using the "3-2-1" recipe (3 hours smoked uncovered, 2 more hours wrapped in foil, and 1 hour with sauce uncovered to glaze); today I gave it a whirl. I had the smoker going at 225 with mesquite chips. I used wild hog ribs which are a little meatier than store-bought ribs, so it wound up being 3 hours uncovered, 5 hours wrapped in foil, and 2 more with sauce uncovered. These came out to be probably the best ribs I can ever remember eating; not chewy, very moist, and not falling apart/disintegrating  either. I recall using a pressure smoker years ago in a restaurant, but these were 10 times better than anything that came from the pressure smoker. Time permitting, I will cook them this way from now on.

I also made a lasagna with wild hog sausage & ground deer, for dinner & lunches later in the week.

[allmann]

looks good

[BowhunterNJ]

Excellent!  Definitely looks good!

[LPJR]

9 minutes ago, BowhunterNJ said:

Excellent!  Definitely looks good!

Exactly what he said!! 

[deadonshot2]

I alwsys you the 3=2=1 to cook the ribs. Vome out perfect sr 220 degrres. Those ribs might make me bteak out the smoker.

[Rusty]

Those look really good.  

[Northjerseyoutdoorsman]

3-2-1 is the way to go . Everyone fights over them when I make ribs. Looks good !

[archer36]

Terrific! I'm am making 4 racks today using the same method. 

[Buck154]

Nice look and sounds great 

[cantw82start]

Looks delicious!  I use the 3-2-1 or some variant, testing the temp of the ribs at the end and taking them out once they reach 190.

[archer36]

Stan, do you use a water pan in your smoker?

[Stan Putz]

20 minutes ago, archer36 said:

Stan, do you use a water pan in your smoker?

No, I have an electric smoker. I like simple.

[archer36]

Just now, Stan Putz said:

No, I have an electric smoker. I like simple.

So do I. I have two. A "bullet" smoker and a upright "refrigerator" type. Both have water pans. 

I am wondering if I still need the "texas crutch" of wrapping the ribs. I think the water pan aids in heat distribution and keeping the meat moist. I will spritz with apple juice during the last 2-3 hours every hour or so. Thanks.

[allmann]

I have a Smoken-it electric smoker and Stopped wrapping them after forgetting and just let them run straight through 4.5hrs and then basted with sauce.  They came out perfect with enough pull, moisture and bark. I am thawing out ribs as we speak. Thanks for starting this thread, I needed a push to start smoking.  I have been obsessed with my Souse vide I got for my Bday last December. 

[Lunatic]

Nicely done. I do 1,3. Uncovered for an hour wrapped for  2 to 3  hrs. No BBQ sauce for me. I like dry rub only.