Smokin-It User Forum!
Recipes => Pork => Topic started by: Newsmoke on August 06, 2020, 03:22:03 PM
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Doing my first baby back rib. 3 lbs. gonna try the 3-2-1 method. Few questions.
Rub: famous Dave’s Rib rub
Pre rub coate: either mustard or maybe honey, or possibly my homemade maple syrup
Cook temp: 225
Time: I’m guessing 6 hours
Feel free to comment or suggest. I have a model 2 so my 17 rib rack will have to fit in at a diagonal
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For the wet - I use mustard. Cheaper. Not sure how the honey would work going on that early and if it would spread as easy as the mustard. Mustard will evaporate with the heat, the honey may melt and take the rub off. Maybe not, just not sure how that will work.
5-6 hours is right, but, with these smokers, you don’t really need to do the 3-2-1 method. Just something most have mentioned on the board. It doesn’t hurt though, that’s how I did my first racks as well, but I haven’t done them that way since.
All that matters is you are gonna have some good food! Enjoy those wibs!!!!!
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So now after thinking about this, honey should work fine. I use agave for smoked salmon it it works great. So, let us know how that works! Could be something new for me to try out!
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I've done the 3-2-1 before and abandoned it after a couple of smokes. Too much fooling around. It works, but I got lazy. Enjoy your ribs!
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Agree with the above! I use mustard for wet but nothing wrong with some experimentation. I’ve done 3-2-1 and eventually abandoned it. But I say experiment and see what works best for you and your taste. Good luck!
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Don't forget to remove the nasty membrane on the back of the ribs. I like Famous Dave's as well. I've used it with and without mustard on ribs. I can't tell that much of a difference.
No foil or 3-2-1 for me. I just put a loaf pan full of water beside the firebox and let them smoke for 5 or so hours. I like "almost fall off the bone" ribs but that's just me.
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Update. Ribs turned out well with 3-2-1. On step 2 I put down brown sugar and a couple pats of butter. Then drizzled some local honey on brown sugar and placed rack meat side down. End result was good. Meat was tender and came off bone easy with a gentle bite. Will do again but maybe a tiny less bbq sauce . I put on kinda heavy. Overall they were great.
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Congrats on the first run with BB ribs! They look very tasty!
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Doing another rack of ribs today. Gonna tweek a bit, cause I like to experiment. During the last hour of 3-2-1 gonna use a thinner bbq sauce and top the rack with some pineapple. Anyone ever try this?
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Can’t say I have but interested to hear the results!
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I sometimes use pineapple juice as marinade for pork butts.
I think small pineapple chunks lightly spread out on ribs would be good.
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I haven’t but it’s very similar to making al pastor - so you should really enjoy it! I think the one hour of pineapple will be good, as I’ve read on a few recipes for al pastor that the pineapple can get the meat a little mushy, so the one hour should work well!
Enjoy those!
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The ribs were good. The pineapple worked fine. After 6 hours I took off smoker. I covered and left in oven at 170 for an hour just because it was a little early to eat. So that extra hour did take a little moisture out. But still, they were good. I used a thinner BBQ this time. If you like heavier sauce then I would use Sweet Baby Rays or what you like. Overall, good ribs. Tender.