Chris & Harry's 3-2-1 Spare Ribs on a kettle

[Bob Correll]

I don't remember trying the 3-2-1 method before, so I went with Chris A's adaption of Harry Soo's adaption of the 3-2-1 found here.

I made a dump snake in my Performer, topped with hickory.
Started with 5 lit, temp climbed and stayed in the 260/275 range.

Rubbed with Harry's original SYD recipe.

2.5 hours later they went in foil with brown sugar, honey and apple juice, more unlit briqs were added to the end of the snake.

Out of the foil after 1.5 hours.

Sauced and back on for maybe 20 minutes.

Large bones were bite off, small ones fall off.
An easy way to cook great tasting ribs in less time.

 

[Cliff Bartlett]

Those look superb Bob! Only you can make the laying if foil shots look lovely. I love ribs cooked on the grill. Since I got my WSM's I've kind of gotten away from that. Have to get back to it.

 

[Rich Dahl]

Great looking ribs Bob. We've been doing that ourselves and really like the out come. Like the way you made the snake too, a lot easier than playing Dominos with briquettes.

 

[Dustin Dorsey]

Now those are some excellent bones!

 

[Tim K]

SCORE!! Great job on some fine looking ribs!!
Tim

 

[Sam D]

Ribs look great! Nice smoke ring too.

 

[Ed M.]

Mighty fine lookin' bones, Bob! Been a long time since I have done a rack of spare ribs. That may have to change after seeing these. Hope mine turn out as well. Nicely done my friend. Excellent photos as well.

 

[Gene Brownson]

WOW looks Dan D Mr Bob! I’m thinking about giving this method a try.

 

[Barb D]

WOW!!! Bob you nailed that one. They look soooooooo good.

 

[Chris Allingham]

Lookin' good in the neighborhood!