3-2-1 Ribs

  • Yield:4 servings (or less)
  • Time:
    7 hrs, 2 mins show details

This is my take on the much talked about method of smoking any style of ribs. Although the "3-2-1" refers to hours, it is only a guide - this recipie relies on internal temperature. The quick sear on the grill in the middle of the cooking time enhances the crispiness of its bark - omit if you don't like any char on your ribs.

Ingredients

  • 1
    Full rack of ribs (baby back or beef), Thoroughly thawed, if not fresh
  • 2 tablespoons
    Olive Oil
  • 4 tablespoons
    Meat Church Holy Gospel Rub, OR use your favorite dry rub
  • 3 tablespoons
    Rendered beef talo
  • 4 tablespoons
    BBQ Sauce, use your favorite - I like St. Louis style
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Equipment

  • Cabinet Smoker, Any smoker will work as long as the temp is well regulated
  • Instant read meat thermometer, NOT OPTIONAL!
  • Grill, Optional - just a quick sear
  • Peach paper, Large enough piece to produce a 3 layer wrap
  • Alumininum foil-lined cookie sheet, A disposable tin could also substitute

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Preparation

  1. Spark up your smoker and preheat to 250 degrees Fahrenheit.

  2. Remove the silver skin from the ribs and pat dry with paper towels.

  3. 1 hr

    Coat the ribs with olive oil (as a binder) and then cover generously with the dry rub on both sides. Let stand at room temp for up to 1 hour.

  4. Place the ribs on the middle rack of the smoker; uncovered and meat side up.

  5. 3 hrs

    Smoke at 250 Fahrenheit until an internal temperature of around 165 F is achieved. Test several areas in the meat, away from the bones and take the average. This generally takes about 3 hours, but GO BY THE INTERNAL TEMP!

  6. optional

    Towards the end of the preceding step, preheat your direct flame grill and then turn down to med-high.

  7. 2 mins

    optional

    Remove ribs from the smoker, but do not turn it off. Move the ribs to the grill, meat side down until a light char is achieved, about 2 mins.

  8. Meanwhile, lay the peach paper on the counter and spoon the talo towards one edge.

  9. Lay the ribs on the talo with the meat side down. Then, keeping track of the meat side, wrap the rack in the paper flipping at least three times to make a nice tight package. You want to end up with the meat side up and the last fold of paper down.

  10. Return to the smoker (still at 250F) and place the meat side up/last fold down.

  11. 2 hrs

    Continue smoking and testing the temperature by poking through the paper (do not unwrap) until an internal temperature of about 202F is achieved. This generally takes an additional 2 hours, but GO BY THE INTERNAL TEMP!

  12. Meanwhile, prepare a foil-lined cookie sheet large enough to hold the ribs, but small enough to fit in your smoker.

  13. Remove the ribs from the smoker and turn it down to "smoke" or its lowest setting.

  14. Unwrap the ribs and place onto the cookie sheet. Slather it with the BBQ sauce on both sides and place it meat side up.

  15. 1 hr

    Return it to the smoker for an additional 1 hour and baste with additional BBQ sauce as desired until a sticky layer forms.

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