3-2-1 BBQ Method for Pork Ribs

[Richard Garcia]

OK, to refresh my 66 year old BBQ Skills;Slab Pork Ribs-St. Louis Cut: 3 hours on the WSM,then, 2 hours Foiled, then 1 hour unfoiled on the grill.

Slab of Baby Backs; 2 hours on the WSM, then, 1 hour foiled, then 30 minutes unfoiled on the grill.

Richard

WSM Classic, OTG 22 1/2"

 

[Rich Parker]

Hi Rich,

That is one of the million ways some folks cook ribs.

You can experiment without foil or foiling it for less or more time to get the texture you are looking for.

 

[Larry Wolfe]

Originally posted by richard garcia:
OK, to refresh my 66 year old BBQ Skills;Slab Pork Ribs-St. Louis Cut: 3 hours on the WSM,then, 2 hours Foiled, then 1 hour unfoiled on the grill.

Slab of Baby Backs; 2 hours on the WSM, then, 1 hour foiled, then 30 minutes unfoiled on the grill.

Richard

WSM Classic, OTG 22 1/2"

Richard, timing depends on your cooking temps. If you're cooking in the 245º-260º range then your stated times are pretty standard.

However, I personally think do spares and loin backs a little different because I think the 2 hours for spares and 1 hour for loin backs in foil is too long. Just my opinion and it all depends on the finished texture you're looking for. If you prefer fall off the bone tender, then the standard foil timings will suit you perfectly. If you prefer tender, but not fall off the bone then foil for slightly less time. In either case, I like to foil.

Here's how I like to do my ribs.

Spares, cook in the smoke 4 hours, foil 1 hour, then back on the smoker with increased temps for another hour.

Loin backs, cook in the smoke 3 hours, foil 45 minutes, then back on the smoker with increased temps for another 45 minutes to an hour.

 

[Bryan S]

Originally posted by richard garcia:
OK, to refresh my 66 year old BBQ Skills;Slab Pork Ribs-St. Louis Cut: 3 hours on the WSM,then, 2 hours Foiled, then 1 hour unfoiled on the grill.

Slab of Baby Backs; 2 hours on the WSM, then, 1 hour foiled, then 30 minutes unfoiled on the grill.

Richard

WSM Classic, OTG 22 1/2"

Stogie came up with the 3-2-1 method for Baby Back Ribs, cooked at a strict 225º grate temp.