British BBQ Society Forums

so im planning on doing some ribs tomorrow, and I keep reading about the 3-2-1 method being really good, but im worried that 6 hours might be too long ? to be fair ive only done ribs in the oven before, usually for 3 hours, this will be my first time ever smoking, using my new WSM

Is it only for certain cuts/types of ribs, ones with lots of meat/fat on them ?

Im doing pork ribs from Costco, the pack has 4 racks and is about 3.2kg, meaning each rack is approx 800g

Ive read this online "The 3-2-1 method is specifically designed for pork spareribs and the timing works best for that cut of rib. If you prefer back ribs then you should use a 2-2-1 method for the ribs or they will get overcooked and dry out."

I don't know what my ribs are, they are just labelled pork ribs

Hi Brun
I am not familiar with Costco ribs, but judging by the weight I would think they are Spares.
Someone who has cooked these is bound to be able to correct me if I am wrong.
Si

on amazingribs it says

"For St. Louis cut and spare ribs

3 hours with nothing but rub and smoke at about 225°F.

1/2 hour in foil with apple juice to tenderize and speed cooking.

1 hour outside the foil in indirect heat to firm the surface until it cracks on bending.

1/4 hour apply and sizzle sauce over direct high heat"

"For baby back ribs

1 1/2 hours with nothing but rub and smoke.

1/2 hour in foil with apple juice to tenderize.

1 hour outside the foil in indirect heat to firm the surface until ready.

1/4 hour apply and sizzle sauce over direct high heat."

Hi Brun
I think there was a post on here a while back on Costco ribs, try the search engine as you might be able to identify which ribs you have bought.
Si

PLEASE bear in mind these timings (3-2-1) are for THICK meaty American ribs, not the skinny & shiny variety we generally get here in the UK. Have a look at some of the competition photographs and you will see just how much meat those ribs carry. There are plenty of posts on here with more reasonable timings for thinner ribs.

Also Brun, remember that with ribs, as there is so much variation, you have to use your noggin to work out when they are done. Unless my rack is really skinny, i always give em the full three hours in smoke, cause I like em real smoky.

Also, while I say "I normally 3-2-1 my ribs", it's not strictly true.... for the second two stages, I vary this depending on the cut, the meatiness, the style I want etc - sometimes I don't foil at all, and smoke for 5 hours straight to get drier outside. Sometimes I foil for 2hrs then give em only 10-20 minutes in the final, unwrapped stage. Sometimes I do 3-2.5 and finish on the grill with some sticky sauce for a totally different finish.

Experiment with a few of those racks at the same time, doing different techniques, and you'll get a hang for it real quick.

But again, I can't stress enough, as with all bbq it's not about time, it's about when it's done. Follow that rule and you'll be licking your fingers clean with a grin on your face

Well, their rubbed, I'll figure out times tomorrow morning lol

Went on at 7:30am, foiled with apple juice at 10am, took out of the foil at 11:30am and sauced, maple syrup at 12noon, took off at 12:20pm (IIRC)

Early start!

Hope the cook goes well, nothing better than smoked ribs.

Also don't forget the pics

I did a little unveiling vid I'll have to find somewhere to upload it

Sent from my Nexus 4 using Tapatalk