ribs

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ribs

Post  lipsmacking on Wed Apr 08, 2009 6:23 pm

hey guys im gonna do some ribs the weekend but i was wandering do i boil them first as i read some where u should but dint know if its the same for low and slow



cheers all

mat

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Re: ribs

Post  Mack on Thu Apr 09, 2009 7:14 am

Hi Mat,
Please do not boil your ribs!
If they are done on a smoker, using the 3.2.1 method, you'll have the best tasting and most succulent ribs ever.
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Re: ribs

Post  lipsmacking on Thu Apr 09, 2009 10:16 pm

sorry mate whats the 321 method

cheers mat

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Re: ribs

Post  Treegje on Fri Apr 10, 2009 8:04 am

The 3-2-1 method starts out by preparing the ribs as normal.. removing the membrane, dusting with a rub or with just some salt and pepper if you prefer and then onto the smoker grate for about 3 hours.


This first stage is the "3" in the equation and is over when you see the meat starting to pull back from the bone about a quarter inch. This normally requires about 3 hours or so if you are able to maintain 225 degrees in your smoker.

The second stage of the process is removing the ribs from the smoker and wrapping them in heavy duty foil. Just before closing up the foil, splash on some apple juice.

Place the ribs back in the smoker wrapped in foil and let them cook for 2 hours.

This is the "2" in the formula for the most tender ribs you ever tasted.

When the second stage is over, remove the foil and place the ribs back on the smoker grate unwrapped to firm them up a little before serving.

You are now to the last and final stage in the process.. the "1".

Keep a close eye on the ribs at this point and remove them when they reach 172 degrees which should take about 45 minutes to an hour.

Let the ribs sit on the counter for about 15 minutes before slicing to allow the juices to redistribute throughout the meat.

Note: the 3-2-1 method is designed for spare ribs.. if you are looking to smoke baby back ribs then the process will be closer to 2-2-1.
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Re: ribs

Post  lipsmacking on Fri Apr 10, 2009 11:46 am

this sounds great do i use a water pan as i wanted to do them the same time aas a chicken and i prefer them cooked with a water pan


cheers
mat

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Re: ribs

Post  Treegje on Fri Apr 10, 2009 12:03 pm

yes you can Very Happy
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Re: ribs

Post  lipsmacking on Fri Apr 10, 2009 2:10 pm

cheers that makes my life easier Very Happy

cheers mate
mat

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Re: ribs

Post  lipsmacking on Sat Apr 11, 2009 7:30 pm

wow wow wow wow WOW

well as u can gather i done the ribs and by christ they were the best damn thing i ever tatsed
done the 321 but mine was 4 3 1 and instead of apple juice in the foil (we dint have any) i used cherry flavour lambrini wow gotta go still got 3 ribs left

cheers guys

mat

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Re: ribs

Post  Treegje on Sun Apr 12, 2009 7:30 am

glad I could help Cool
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Re: ribs

Post  Dr_KY on Sun Apr 12, 2009 8:06 am

Great job, I bet you will never ever consider boiling fibs again now will you. Razz
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Re: ribs

Post  lipsmacking on Sun Apr 12, 2009 8:38 am

no i will never boil ribs not when they turn out like that i still cant beleive how good they were im gonna go to sainsburys and see if they got any more for today lol.
but to make things better i managed to do a chicken,mini pork shoulder,ribs,and a gammon joint and they were all ready within 10 mins of each other

im lovin this q'ing

mat

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Re: ribs

Post  Dr_KY on Sun Apr 12, 2009 8:43 am

lipsmacking wrote:...
but to make things better i managed to do a chicken,mini pork shoulder,ribs,and a gammon joint and they were all ready within 10 mins of each other

im lovin this q'ing

mat

How long did each of those cook for?
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Re: ribs

Post  lipsmacking on Sun Apr 12, 2009 5:09 pm

the chicken was 3 hours the gammon and pork roughly 4.5 hours and the ribs 8 hours in total

mat

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Re: ribs

Post  Dr_KY on Sun Apr 12, 2009 5:23 pm

Try cooking your pork a bit longer so it pulls easily and less on the ribs.
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Re: ribs

Post  lipsmacking on Sun Apr 12, 2009 8:03 pm

the reason the ribs were cooked so long is the temp was running at 140-150 f i kept it low cause i had to go to work for a while but they still turned out tender and juicy i did have a problem with them though and thats whe i tried to cut them most of the bones fell out lol lovely

mat

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Re: ribs

Post  Shrike on Mon Apr 13, 2009 3:18 am

you are hooked for sure now.

welcome to the club!
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Re: ribs

Post  lipsmacking on Mon Apr 13, 2009 9:48 am

thank u and what a great club it is, its strange cause for may years ive liked to use a grill ( which i thought was a bbq) and never heard of cooking this way till surfing the net and in the last few weeks i reckon ive since i had a smoker ive got through more meat than sainsburys, ive even done a whole roast dinner in there and a red thai prawn and mango &sweet potato curry which i have to say is fantastic ( i will put recipe and pics up soon)

mat

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Re: ribs

Post  ILBBQS.com on Fri Apr 17, 2009 12:45 am

Hey Mat,

I know I'm a bit late in posting this section, but had to say that I'm glad everything turned out great for you. When I first read your question I nearly choked... affraid ...thank goodness the gang here jumped right in and helped out!

It's always fun to see someone get totally hooked like you did! Welcome to the 'low & slow' crowd! cheers
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Re: ribs

Post  lipsmacking on Fri Apr 17, 2009 3:48 pm

ha ha
i totally love this club, nearly everyday i think what i can cook lol

cheers guys

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Re: ribs

Post  ILBBQS.com on Fri Apr 17, 2009 4:01 pm

That's what it's all about...having fun and cooking creatures! As the old saying goes, "There's a place for all of the earth's creatures...right next to the potatoes." lol!
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Re: ribs

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