1st ribs this weekend


 
T

Tony V

New member
I'm going to smoke St. Louis style ribs this weekend. I plan on following as closely as possible the 3-2-1 method.

Since I plan on smoking 4 racks I'll be using the top and bottom grates. Do I need to rotate the ribs from top to bottom half way thru the smoke?

Also, when foiling the ribs, do they go back on the WSM meat side down or up?

Thanks as always for your help.
 
Hey Tony -
Pick yourself up an inexpensive rib rack and do all 4 on one great, no need to rotate then.
I picked up a rack at Menards for $5.00 and can get 6 racks of ribs in it. If you do the 3-2-1 once they are folied they can overlap.
Personally, I don't use the 3-2-1. I just cook them until they pass the bend test and pull them off. (Bend test = holding a rack of ribs from one end with tongs. If the rack bends and slight tears appear like the rack wants to seperate, they're done.)
Good luck with your cook.
 
Tony, my experience says 3-2-1 will give you FALL OFF THE BONE ribs. If that is what you want then go for it. I like the meat to stay on the bone and have a slight pull so I cook less, like 2-1.5-1. Time is all dependant on when it's done. As far as rotating the ribs top to bottom, there is no harm. Cooking temps will vary a bit from top to bottom but more so at the edges of the grate. good luck, they will turn out great, I like the probe or toothpick test.

Mark
 
Clark, what size WSM are you using? I a have an 18.5 and was wondering how many racks it would hold if I were to purchase some rib racks.
Tony, the one thing I have learned, everyone has their favorite rib method. Mine is The Best Ribs in The Universe recipe. I have never tried the 3-2-1 method myself, but a lot of people really seem to love it! Good luck, ribs seem to go relativley smooth, and remember, we all love to see lots of pics!!
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Tim

18.5" WSM, Weber Genesis E-310 gasser,
 
I put them in foil meat up. Also add a spash of something in the foil. If you use both grates you can rotate them, but its a pain getting to the bottom one when its all hot. If you can do them all on one rack, that would be easiest.

Ribs are a fun cook, but I have never gone the full 6 hours when using 3-2-1. The BRITU recipe is top notch.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Travis:
If you use both grates you can rotate them, but its a pain getting to the bottom one when its all hot.

Ribs are a fun cook, but I have never gone the full 6 hours when using 3-2-1. The BRITU recipe is top notch. </div></BLOCKQUOTE>

Travis, I agree that the bottom grate is a pain to get out when hot. That is why I bolted my bottom grate to the top grate, now they come out as one, easy.

Mark
 
All I would add to all the advice above is to check if the ribs are 'enhanced'. This will determine the amount of salt included in the rub.
Ribs are a good way to get the family VERY INTERESTED in the output of your WSM.
Good luck.
 
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