spare ribs!!

[Boar]

im. going off  reinys page for this and using the 3 2 1 method at about 225. when is it mopping  time, the last hour???

[delcecchi]

Are you sure 225?  Last ones I did were 275.

[Rebel SS]

And here we go!!!! 

[Reinhard]

The 3-2-1  method is designed for the 225 temp.  Any higher temps used, you would have to make different time segments.  This method is used a lot in BBQ contests events.  it allows for more smoke to get involved as part of the taste process.  I use it when I have the time, for to me it gives the meat the most justice.  Electric smokers are the best to use because of the consistent temps, but just try to stay as close as possible.  With wood or charcoal temps can fluctuate some so you have to watch the meat more so you get the final results you like.  I like tender to the bite with ribs not fall off the bone.  But everyone is different and that's fine.  Great method.  good luck.

[Dotch]

And here we go!!!! 

[Boar]

not here!

[glenn57]

not here!

maybe I can help!

[delcecchi]

Interesting, Reinhardt.    I used the recipe from virtualweberbullet.com
Might try lower temp next time.  Did 275 using charcoal and apple wood.   
Didn't take any pictures.

 Spareribs - 3-2-1 Method    

Originally posted: 09/08/2012
Last updated: 09/26/2014
     

Summary

    Use St. Louis style spareribs.
    Apply rub and refrigerate for 1 hour.
    Light the WSM using the Minion Method and use mild smoke wood.
    Cook ribs at 275°F for 2-1/2 hours.
    Add brown sugar, honey, and apple juice to ribs, wrap tightly in aluminum foil, and cook for an additional 1-1/2 hours.
    Open foil and check ribs for tenderness. If not tender, close foil and cook for an additional 10 minutes. Repeat until tender.
    Once ribs are tender, discard foil, brush ribs with sauce, and put ribs back in the cooker for 10 more minutes.
    Remove ribs from cooker, brush again with sauce, and serve.


The "3-2-1 Method" for spareribs suggests that you barbecue the ribs for 3 hours, then wrap in foil (usually with some sweet liquid added) and cook for 2 more hours, then remove the ribs from the foil and cook 1 more hour until almost fall-off-the-bone tender.

As your browse around the Web, you will find many variations on 3-2-1 ribs. Harry Soo from Slap Yo Daddy BBQ recommends that spareribs be cooked for 2 hours at 275°F, followed by 1-1/2 hours in foil, then checked for doneness every 10 minutes until tender. For loin back ribs, you may read articles about 3-1-1 or 2-2-1 or 2-1-1 ribs, since these smaller slabs of ribs require less cooking time than spareribs.

I decided to do a modified version of Harry's method. I cooked spareribs for 2-1/2 hours, then foiled them for 1-1/2 hours, then checked for doneness in 10 minute increments.

Here are some photos taken on July 4, 2012 when I prepared these 3-2-1 inspired spareribs in my Weber Smokey Mountain Cooker.

As always...click on any of the pictures to view a larger image.

[LPS]

I have been doing 250 and they are a little mushy.  I will lower my temp.  Thanks RH   I have also been trying the Fast Eddie method which is no foiling and 275 for 3 hours.  Mop at the end.  Good for if you don't have enough time.  I may decide to do ribs and in a hurry put them in the sink of hot water till thawed.  Unwrap spice and throw them on. 

[LPS]

I am thinking I may do some Country Styles this weekend.  Haven't done them in awhile.  How do you do them RH?

[Boar]

in funky claud they go and the jack daniels chips are a smomein!

[Boar]

 

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[Reinhard]

Lookin good Boar!!!!!  good luck.