Let's talk about ribs, baby

[Henrik]

So, there are many ways to skin a cat, or smoke ribs for that matter

Where I live there are [mainly] two ways to smoke ribs, and it seems (my subjective opinion) that more people prefer the 3-2-1 method over the 'straight' method. Lemme explain:

3-2-1 method: smoke for the longest time (say 2-2.5 hours), wrap in foil and add a few tbsp's of liquid and braise for say 1 hour, then unwrap and firm up the bark for 30-60 minutes.

Straight method: smoke until done. Spritzing is optional.

Typically I just use what I call the straight method, I don't even spritz. But I apply some sauce before wrapping in a faux cambro.

What's the general consensus in the pit, if there is one? Did I miss something?

[Huskee]

For me it's dry rub, extra brown sugar, straight smoke, no spritz, no wrap.

I'm certainly not objected to varying my technique, I've done the 3-2-1 and a covered cambro hold, but this is how my family & I like 'em. "Little pork candy bars" my son calls them.

[Henrik]

That's exactly how I do them too, except for a rest/wrap when done. Pork candy bars is a great name!

[realdocBBQ]

Yup, I wrap in foil when done, usually for 5 minutes, maybe up to 30 depending on what is going on, but that is situational, not related to the meat at all. Just don't want it getting cold. People rave about them.

[Frozen Smoke]

When I started out I did something very similar to the 3-2-1 but the wrapping and braising would sometimes cause the ribs to cross over to the fall off the bone which is something I really don't like in my ribs. If I want pulled pork that's what I'll make.
So I went the straight up method and have never looked back. I dry rub and then on the smoker. I do spritz because I like a little bark crunch of the outside. I never have temp probed a rib. I rely heavily on the bend test to let me know when I want to pull them off the smoker. I have saved a ton of money on foil!
I will flip the ribs 180 on the smoker sometimes because I'm usually doing the pork loin back ribs and they are thicker on on one end.

I usually will put them in a pan with loose foil on the top and they will rest 15 to 20 minutes before slicing. Not because I necessarily think they need to rest but I usually have other things to do for meal prep before serving.

Unless otherwise requested by a guest sauce is always on the side. I do warm the sauce in a small cast iron sauce pot before serving it.

[Jerod Broussard]

Sauce right before serving. I only wrap if I am doing those candied suckers with waaaaaaaaaay too much sugar in various forms.

[Nate]

Wrapping them would be too big of a PITA if they are hanging in my PBC. I sauce them and put them back in the Cooker just long enough for the sauce to set.

[FireMan]

Yup!

[realdocBBQ]

I'm thinking ribs sound pretty good right about now... of course, not being able to sleep, waking up at 4:45 after a nightmare and being hungry as can be could have something to do with it.

Time to raid the fridge...

[Mudkat]

Dry brine, dry rub, sometimes lightly sauced and then back on the grill for a few minutes but mostly served with sauce on side.

[Steve R.]

Modified 3-2-1 (no added liquid), but only for those overly thick loin back ribs that seem to be the only option for baby backs these days. If SLC, no wrap usually.

[6th Borough BBQ]

I spritz after the first couple hours and wrap in butcher paper with about an hour left, depending on how bark looks, with bbq sauce watered down with apple juice.

[HouseHomey]

Straight cook. Slice one off. Eat it. Add sauce. Eat the rest.

[Sephon]

Preach!

[EdF]

That's what I'm talking about!

[Troutman]

I did a post a while back where I tried 4 different methods, did a blind taste test with friends and family and the 3-2-1 ribs won the day. Henrik you describe the 3-2-1 method by saying smoke for 2-2.5 hrs then foil with some liquid for an hour. 3-2-1 to me has always been 3 hours of straight smoke, 2 hours of foiling with whatever and 1 hour back on the heat to firm up the bark.

Now, after having said all that and since trying several times, I have found the 3-2-1 method NOT to my current liking. The braising of the ribs in the foil has over done the meat to where it's too soft and wants to just fall off the bone. The bark gets soggy. Like many folks, I like a little bite to my ribs. Because of that I am currently doing a modified 4-1-1, whereby I only wrap in paper for an hour with some brown sugar and butter to satisfy the families sweet note. The final hour or so I firm up bark, add a little sauce and serve. If they look like they are getting over done I often pull sooner than that final hour.

So I voted modified, custom formula. Quite honestly I'm about ready to return to the straight smoke camp after having read this post.

[Mosca]

They're good both ways. But if that's true, then why go through all the bother to pull them and wrap them, then pull them again and unwrap them?

[xaugievike]

Can I vote all of the above? For me it depends on the cooker im using. The PBC (which is taking over rib duties more as I get used to it) is obviously straight smoke. On my kettle and/or my WSCG I tend to go to 3-2-1...but I usually do more like 2-2-1 for baby backs. STL style I stick to 3-2-1.

[sos2979]

I guess i'm a bit of both now with the PBC. I like the 3-2-1 for consistency of results but not very easy to do in the PBC. I usually move them to the oven for the wrapped part and found that works well. Unwrapped can be great, but you have to watch them more carefully and I rarely have the extra time to babysit. Maybe if I breakdown and get a FireBoard I'll change my mind. Right now I do all my temps with a trusty old Thermapen.

[Beefchop]

I never liked the effect that the foil wrap had on my bark or meat texture, and prefer to cook them with no water, no foil, and straight heat and smoke with the dry rub. Occasionally I'll spritz or will baste with some sauce and throw them on high heat to caramelize the sauce for some variety.