Post by RedBeard on May 30, 2016 19:18:16 GMT -5
I decided to cook some baby back ribs to celebrate Memorial Day. I cook my ribs in the basic 3-2-1 style with a wrap sauce that I found somewhere on the web a few years ago. In case you're not familiar with the 3-2-1 it goes like this. Smoke for 3 hours. Wrap in tinfoil for 2 hours and unwrap and cook for 1 hour. I cook at about 225F- 250F so I stick pretty close to these times. If you cook hotter then you might want to shorten the times. The basic ingredients for my wrap are
Brown sugar, Parkay squeeze butter, hot sauce (I used sriracha), honey and a little bit of Apple juice.
I smoked at 240F for three hours with a hickory chunk and a large handful of cherry chips. Cherry smoke is superb with pork IMHO. After three hours I pulled them out one by one and did my wrap. Lay out a sheet of foil and have your ingredients ready.
First lay down a good base of brown sugar. You want it about the size of your rack of ribs. You're going to be laying the rack face down on this bed of brown sugar.
Then put a couple lines of Parkay
Then the hot sauce
The honey
Then lay the rack face down on all of this
Repeat all of this on the opposite side of the rib and make a little boat to hold the apple juice
Wrap them up tight with the foil being careful not to puncture the foil with the bones. I use a couple of layers because I'm cheap and buy the cheap foil. Don't be like me. Buy the good stuff. Lol. I threw them back on at the same temp for a couple of hours. This is where I deviate from the plan depending on how hungry I am. I left these on for one hour.
When it's time to unwrap be very careful, they're extremely hot! Unwrap and watch out for the juice that's in the foil. It's hot and sticky. Also be careful trying to put the ribs back on the grill. They'll fall apart on you like they are right now. That's why you put them back on for the last hour, to firm them back up.
Put them back on for at least another half hour at the same temp or lower. I know it's hard to resist tearing into them but you've come all this way. You can wait another half hour can't you? When the time is up or you just can't take it pull them off and let them rest for a little bit. You can cut them if you want. I just pull them apart.
Any questions just ask. Next time you cook ribs give this a try, you won't regret it.
Brown sugar, Parkay squeeze butter, hot sauce (I used sriracha), honey and a little bit of Apple juice.
I smoked at 240F for three hours with a hickory chunk and a large handful of cherry chips. Cherry smoke is superb with pork IMHO. After three hours I pulled them out one by one and did my wrap. Lay out a sheet of foil and have your ingredients ready.
First lay down a good base of brown sugar. You want it about the size of your rack of ribs. You're going to be laying the rack face down on this bed of brown sugar.
Then put a couple lines of Parkay
Then the hot sauce
The honey
Then lay the rack face down on all of this
Repeat all of this on the opposite side of the rib and make a little boat to hold the apple juice
Wrap them up tight with the foil being careful not to puncture the foil with the bones. I use a couple of layers because I'm cheap and buy the cheap foil. Don't be like me. Buy the good stuff. Lol. I threw them back on at the same temp for a couple of hours. This is where I deviate from the plan depending on how hungry I am. I left these on for one hour.
When it's time to unwrap be very careful, they're extremely hot! Unwrap and watch out for the juice that's in the foil. It's hot and sticky. Also be careful trying to put the ribs back on the grill. They'll fall apart on you like they are right now. That's why you put them back on for the last hour, to firm them back up.
Put them back on for at least another half hour at the same temp or lower. I know it's hard to resist tearing into them but you've come all this way. You can wait another half hour can't you? When the time is up or you just can't take it pull them off and let them rest for a little bit. You can cut them if you want. I just pull them apart.
Any questions just ask. Next time you cook ribs give this a try, you won't regret it.