321 ribs works ok for me. How about you for back yard bbq?
This is the technique I used after I left boil first behind.
The underlining message I see is to know how to cook.
It is hope you will enjoy Harry Soo as he uses the 321 method on ribs.
I personally prefer no-wrap, no sauce (other than a very light glaze) ribs. I really think it depends on your cooker.
I liked 3-2-1 method on my gasser with supplemented smoke via chips or pellets, because no wrap had a tendency to dry out. But also because back then I really didn't know any better.
I just trim, rub, and toss them on my pellet smoker at 250 until done. Lightly sauce at the end. That’s it. Seems to work well for me. The ribs are all gone with nobody complaining.
Did a rack of sante looies yesterday. Brined for 3 hours with MH's commercial pork rub (MMD w/salt and it's pretty good), smoked them on the stick burner running 230ish for about 5 hours, no wrap/sprtiz or what not, and pulled them when they were bendy. I was in the mood for an Asian flavor so I made a quick Asian-style sauce to glaze them with, but I cut off a couple of ribs to taste before glazing and they were fantastic. Man, that stick burner does a number on meat!!
I'll still do the 321/221 when I want the rendered juices for rice or a sauce, or if I just feel like having a softer bite on the ribs. I guess it's whatever floats yer boat.
I agree.... I've ALWAYS thought 3-2-1 was crazy. Every time I've tried anything remotely like 3-2-1 for ribs, they're practically ruined. Falling apart after 2h in the foil so I couldn't get them out in a single piece, no way to put a 'rack' back on the smoker.
Starting much lower sounds more like it, but I personally don't see any need to mess with it. I usually do unwrapped all the way, or I might wrap for an hour, but as soon as I do, they usually end up too soft.
I’ve tried several times to wrap ribs, I over cook them every time I try. If you want fall off the bone ribs it’s the way to go. I rub them then put them on the kamado for 4 hours at 250F. I’ll check them then and cook longer if needed or glaze them with a mixture of apple jelly, apple juice and maybe a table spoon of BBQ sauce. Malcolm Reed is where I got the glaze idea. With the low airflow in the kamado there’s no need to wrap or spritze.
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