Ribs 3-2-1

[wolfmanyoda]

Well I just spent the day working on some ribs. I tried the 3-2-1 method, which is smoke for 3 hours, wrap in foil for 2 more hours, then unwrap the last hour.
I messed it up a bit, I ended up smoking for 3ish hours, mesquite flavored coals and whiskey barrel wood chips, and spraying with apple juice to keep moist. Then I wrapped them up with a big splash of apple juice and cooked for about an hour, maybe an hour+15, then I unwrapped them and slathered with BBQ sauce for another 2 hours.
They're pretty good, but I think I should have used more rub in the beginning. They don't quite fall off of the bone, I like 'em a little more firm than that, but they come off pretty clean with a little pull. Here's a pic straight off of the grill:
http://img61.imageshack.us/img61/6834/img6345gw3.th.jpg (http://img61.imageshack.us/my.php?image=img6345gw3.jpg)

[Cubfan]

So I dont understand the mess-up? That you did more of a 3-1-2? Actually I like less time in the foil. Some of my ribs have been TOO tender. Well, actually that's been with babybacks doing a 2-2-1. The 2 hours in foil is just too long. I do more of a 2-1-2, and last time I didn't foil at all and they were the best ever. I haven't done spares in a while.

Who cares anyway, I'm not one to do the same thing over and over. Just smoke 'em and drink some beer.

[wolfmanyoda]

Yeah, I didn't go with 2 hours in the foil. I didn't want them too tender, although my wife likes them that way. This was my first time with foil, I've always just gone without. The flavor was pretty much the same, though.
I do have to add that the cookies I just took out of the oven kicked some ass. :icon_lol:

[Cubfan]

foiling is one of those things - people either use it or wanna be 'hard-core' and not use it. I like what it does, but dont always use it. I think it's best to use it for less time and work your way up to find the texture you like. Again, 2 hours for bbacks is too much! These suckers are shredding when you pick them up!

I'm always experimenting with different liquids to put in with the foil - beer, rum, apple cider/juice/, etc.. I've got a slab of bbacks I gotta take out of the freezer now...thanks.

[wolfmanyoda]

Hey man, that's what I'm here for. :chugchug:
I've never cooked them with rum...that stuff just tastes too damn good to put on a grill.

[Cubfan]

I didn't use much, just a splash or so to steam. I think I was going for a Caribbean / jerk kinda flavor with those. Dont know if it made much of a difference to be honest.

I love ribs. I never ate them growing up cuz my mom would boil 'em and then just put on the grill or in the oven for a few minutes. :shit:

[Hockeyfan]

You need to add liquid to your grilled foods? With the BGE I don't have that problem. LOL. They look yummy. Ever try Dinosaur BBQ sauce. Oh so good. Bone suckin sauce is also amazing. Especially on ribs. Get you some.

I've never done the foil method on the grill, but have done them in the oven like that (started on the grill). I don't think the flavour would change too much as most of the smoke flavour is absorbed early on when the meat is at a colder temperature. Then the pores close up I believe and less smoke flavour is taken in. Either way I'm sure they were good. Can't beat ribs. Although pulled pork BBQ is pretty dang good. You got me wanting more ribs. I did some 6 days ago though.

[Cubfan]

You need to add liquid to your grilled foods? With the BGE I don't have that problem.

It has nothing to do with the grill, it's called technique... GET SOME!

[Hockeyfan]

Oh and if you don't, your ribs will be shriveled up like old man balls. Yum yum!

That line was only for you BTW. Just to raz you. :icon_wink: Didn't think you'd respond so quickly. Your like a ninja.

[Cubfan]

I have lots of nervous energy right now. Cubs are in a heated match with the Brewers. Derek Lee had bases loaded, full count. 2 run RBI