How the 3-2-1 BBQ Method Could Improve Your Ribs

If you’re looking for a way to make quick ribs, the 3-2-1 method isn’t for you. This recipe takes six hours but guarantees moist and tender ribs. First prepare your ribs with the rub of your choice before smoking them for three hours, uncovered, on low heat. The Spruce Eats and Pit Boss recommend smoking ribs at 225 degrees Fahrenheit, though others, like Primal Gourmet, suggest 180 degrees Fahrenheit, depending on the type of grill you have.

After smoking for three hours, remove the ribs from the smoker and wrap them in foil before returning them to the smoker bone-side up for another two hours. This, according to The Spruce Eats, allows the ribs to become “steamed,” which makes them more tender from the moisture, as the foil acts as a pocket to prevent moisture from escaping. The third step is to unwrap the ribs and smoke them bone side down for an hour. After thirty minutes, a sauce of your choice can be applied to the ribs. By the end of the hour, the ribs should have an internal temperature of 145 degrees Fahrenheit and they will be incredibly tender.

While the method is a really delicious way to make ribs that fall off the bone, The Spruce Eats suggests it may not be for those who want a rib that holds the bone instead.

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Edward L. Robinett