3-2-1 ribs?

[drewpatton]

I've been bumping around quite frequently on the forum and have seen several references to cooking ribs with the 3-2-1 method. I was hoping that someone could either point me in the direction or explain to me what that really is. Any insight would be appreciated. Thanks in advance.
Drew

[FLBentRider]

Check out this thread:
http://forum.bradleysmoker.com/index.php?topic=10182.0

[FLBentRider]

More detail...

3 hours smoke
2 hours in foil w/ a splash of ...
1 hour out of foil to set the sauce.

[drewpatton]

Right on. I've read that before, I guess my pea brain didnt put together that was the 3-2-1 method everyone was talking about. Thanks for the direction. I plan on doing a few racks this coming weekend and while my ribs turn out pretty good I am always looking to experiment and learn more.

[Caneyscud]

Keep in mind the 3-2-1 is generally for spareribs.  Baby racks are generally 2-1-1 or so - sometimes longer.  Once you get the 3-2-1 and the 2-1-1 down, then try the 6-0-0 or 4-0-0 method (i.e. - no foil)  Did three racks of bbr's week before last to test out my rain drenched smoke generator (looks like no ill effects - I let it set to dry for a month or so)  and one rack was done in 4 hours and the other two in almost 5 (they were really meaty - had a lot of loin meat still on them).

[classicrockgriller]

drew, there is a recipe on the recipe site that iceman does called Competition Ribs.

http://www.susanminor.org/forums/showthread.php?449-Competition-Ribs&p=699#post699

Instead of foil, he spritzes.

Did these a couple of weeks back and they turned out really good.

The rub was a little too sweet for me but that can be adjusted.

[drewpatton]

Thanks CRG! I can't wait to do some more ribs. It's been entirely to long. I have been very occupied with beef here lately. I am seriously in the mood for some ribs! Any one have any suggestions on their favorite sauces?

[db14]

Can'ts help you there, I live and operate in a sauce free zone.  IMO good ribs don't need sauce, but to each his own.  Plenty of people on here use sauce and the recipe site has suggestions also.

[classicrockgriller]

I, no sauce if it is a fresh cook.

I add sauce on a re-heat.

Lately been using a "Chipotle Mustard Pepper Sauce"

Yowsers!

[drewpatton]

I like to cut them in two rib portions, toss in sauce and broil for a min or two!

[kerk72]

We were fortunate enough to find a perfectly functioning 6 rack BDS for $20 at a yard sale on Victoria Day weekend.  We've smoked, several rainbow trout, a pork butt, 2 beef blade roasts (chuck), 2 chickens and a ton of home made moose sausage,  This weekend we tried our hand at side ribs (spare ribs).  I am so gald we did 1/2 with sauce and 1/2 without.  Everyone should try their ribs without sauce.  What an amazing flavour.  Totally tender, not falling of the bone, but perfectly tender as ribs should be.  We did the 3-2-1 with pineapple juice and the rub listed here http://www.barbecuebible.com/featured/recipe/basic_barbecue_.php.  Finished 1/2 with Diana sauce chicken and rib and 1/2 done naked.  Thanks for the tips, the ribs were wonderful!!!!

[muebe]

Wow! A six rack digital for $20!

What a great score ;)

[GusRobin]

Wow! A six rack digital for $20!

What a great score ;)

depends, was it Canadian or US $20. Just joking, it is more than fortunate it is once in a lifetime score.

[TedEbear]

Everyone should try their ribs without sauce.  What an amazing flavour. 

I thought that's how they're suppoeed to be done.  Sauce just masks the true flavor of good ribs.   ;)

Anyway, great deal on the Bradley and welcome aboard.  Don't forget to post some pics of your smoking adventures.

[GoCobbers95]

I figured I might as well jump in here too, as I don't have pics and therefore want to avoid being harassed ;) ...

I used the 3-2-1 method on a few slabs this weekend for the inlaws. Worked out wonderfully.. My father in law was a bit unsure when I didn't slather with sauce, but I think I won him over...

Thanks everyone!