A Different Take on 3-2-1 Method

[Slider]

Good morning everyone

The more and more I cook ribs, the more I realize that 3-2-1 is not for me. I would say it is more like 2-2-1. Wrapping is fine, but I don't want my meat falling off the bone. I think this is an image pushed by the media and restaurants to give folks the idea of tender ribs.

I prefer my meat on the bone and with some pull when I bite into them. For my most recent cook, I marinated baby back ribs for 6 hours in Coke and vanilla. The total cook time was about 5 hours. I didn't actually use the foil to wrap as to hold them. In doing so, I removed them after a short while, then basted them for the last 45 minutes. The ribs came out tasting and looking great.

 

[Cowboy1955]

Looks delicious @Slider !!
I’ve used coke , sprite and root beer
I’ll have to try the vanilla. Thanks for sharing

 

[primeone]

They look awesome! Thanks for sharing your cooking method.

I might have to give it a try next time we do ribs. (Which after seeing your photos might be soon!)

 

[bobissmokin]

Yum! Great pics! Soda and vanilla?? Yeah, I'll try that!

 

[primeone]

@Slider - What temp did you smoke them at?

 

[primeone]

@Slider - What temp did you smoke them at?

 

[Slider]

225

 

[Slider]

They look awesome! Thanks for sharing your cooking method.

I might have to give it a try next time we do ribs. (Which after seeing your photos might be soon!)

LOL

 

[Slider]

BBQ SAUCE RECIPE

• • ⅔ cup ketchup
  • ½ cup cider vinegar
  • 2 tbsp vanilla extract
  • 2 tbsp maple syrup (preferably the real stuff)
  • ¼ cup brown sugar
  • 2 teaspoons smoked Spanish paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper

 

[bmorgil]

I have read and heard many times that the 3,2,1 method is not for everyone. I do think it is the best way to insure everyone will at least enjoy your cook. They will turn out great with the 3,2,1 method. I have friends who like yourself, prefer them not to fall off the bone. For them I use the 3,2,1 but the last hour is over very low open flame on the grill. They firm up just right for the discerning rib lover! I also like to put about 3oz of bourbon in the wrap for the 2 hour portion of the cook. I am definitely going to try that sauce Slider!