Barbecue Tricks

BBQ Tips and Tricks

spare ribs

Recipes

3/2/1 Ribs – A Pitmasters Trick

The 3-2-1 method for ribs seems to be very popular in competition circles.  It’s a barbecue trick that has really caught on.

321 ribs in foilThe trick is to follow the 3-2-1 as time frames.

  • Smoke ribs for 3 hours naked (the ribs naked… but you can be naked too if you want)
  • Wrap the ribs in foil and return to grill for 2 hours (add a bit of liquid maybe brown sugar)
  • Unwrap and put the ribs back on for 1 hour to firm up the crust or “bark”

That’s it.  It’s a simple road map but worth noting that “your mileage may vary” depending on the exact heat of the cooker (base numbers assume holding a stable 225 degrees F) and the size of your ribs.  Practice with your key smoker to get it like clockwork.

I put the method to music.  Give it a look… 2 minutes to brand 3-2-1 into your brain.

Cook

BBQ Rib Prep Tips

Video thumbnail. Click to play
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Spare ribs are often considered one of the crown jewels of BBQ.  Many times, when you buy a large slab at a store like Sam’s or large groceries, will come vacuum packed as one slab with a large additional portion still intact.  This piece is typically trimmed away for competition barbecue to create a more attractive and showy “St Louis” cut.  Basically trimmed to a long and uniform rectangle of ribs.
After the cook removes the membrane they apply the rub.   Check the video Pitmaster Jack Waiboer displays a quick trim and rubdown.
Two tricks / tips:  Dont trim off excess on the ends.   Use these to taste test to see if they’re done.  Also keepand prepare the rib tips or brisket portion for an additional taste test (or snack).
Here’s a look at Rib prep with Carolina Pitmaster’s Jack Waiboer. Basic St. Louis cut.
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