Doing ribs tomorrow. Should I do the 321 on the Kamando charcoal smoker or should we just do in oven and then finish on the gas grill. Obviously a bit simpler to do in the oven. But guessing much tastier on the smoker.
Other methods. I don't necessarily want it to be an all day task. Thoughts.

Thanks all.

Since getting our Traeger, my son has made ribs using the 3-2-1 method several times. They are so much better tasting than oven baked.

I have three full racks of St. Louis Ribs seasoned (dry rub) and wrapped up in the fridge. In the morning I’ll be doing the 3-2-1.

My dad and his wife are coming over tomorrow. Ribs, Texas style beans with sausage and jalapeños, and my wife will make some potato salad.

Ok, I am convinced.

321 ribs on the smoker = Yum!

I go 32 1/2…

Ribs are going to take time whether you use an oven, a gas grill, or a smoker. My grandfather used to say a thing worth doing is a thing worth doing right. Smoker.

Forget 3 2 1 you may or may not get the results you are looking for. Every rack of ribs is different and will cook differently. 3 2 1 is a rigid method. Dry rub your ribs and put them on your smoker at 250. Don’t look at them for 3 or 4 hours unless you want to spritz them which I like to do. After four hours slide a tongs under the rib for half the length of the rib and pick it up. If the meat starts to crack open at the bend you are good to go. No need to wrap in all that sugar you want to taste the pork. Serve a sauce on the side.

I just did four racks of back ribs yesterday they were all finished between five and six hours.

I always overcook with 3-2–1

I smoke until I get the bark I want then wrap

I’ve also gone away with 3-2-1 method. I do like wrapping ribs with bbq sauce, brown sugar and honey, but lately I’ve just dry rubbed and smoked on my KG at 250-275 (I run a double heat deflector with a 1/2” space between) until I have an internal temp of 195 in the thickest part. The wife and I really enjoy them this way. I just checked my notes. My last cook was 4 hours for St Louis ribs. Noted “ best ribs ever”! At least for us…

Long story short - my vote is ribs on the kamodo but follow the technique tweaks below.

Big fan of smoked ribs, but I vote no to 3-2-1 for several reasons:

Ruins "the bite." The gold standard is for each bite to leave the bone clean, and have the bite marks in tact in the meat on either side. 3-2-1 produces the fall off the bone where that whole side of the rib falls off in one bite. The culprit is the 2 in 3-2-1 which is generally too long. Follow LMS' advice (I've been following it for many, many years) or try 3-1-2 for St Louis and 2-1-2 for baby back.

Type of rib not specified. 3-2-1 is only for St Louis ribs as it's approx an hour too long for baby back (scroll all the way to "notes and comments" at bottom). Baby back have less fat content so they are less forgiving the St Louis. Hate to see someone spend extra money on baby back and then produce suboptimal results by cooking too long.

Focuses on time not true tests of ribs being done. Here is a link to 3 physical tests for rib doneness and a desired temperature range. I typically do both the bend test and 195 between the bones. Feeling how the temp probe slides into the meat is equivalent to the toothpick test.

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Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

quote:

Originally posted by lastmanstanding:
Forget 3 2 1 you may or may not get the results you are looking for. Every rack of ribs is different and will cook differently. 3 2 1 is a rigid method. Dry rub your ribs and put them on your smoker at 250. Don’t look at them for 3 or 4 hours unless you want to spritz them which I like to do. After four hours slide a tongs under the rib for half the length of the rib and pick it up. If the meat starts to crack open at the bend you are good to go. No need to wrap in all that sugar you want to taste the pork. Serve a sauce on the side.

I just did four racks of back ribs yesterday they were all finished between five and six hours.

Exactly like lastman says and even if you have to wrap two hours is twice as long as necessary. For St. Louis cut spares I smoke at 275 degrees because my smoker likes to run there for about 4-4.5 hours then check for tenderness, if they need wrapped it's only for 45 minutes or so. Leave the oven for the brownies.

Thanks guys, wife says no to the smoker today. The oven it is. She is a great cook. We just smoked a pork shoulder roast a little over a week ago. So I am good with that. I will refer to this thread on the next rib dinner for sure.
I did prep and dry rub the ribs last night though. Should be delicious later today.

Thanks guys.

You guys who are posting without protection are taking a chance with this crowd! We'll be right over!

quote:

Originally posted by tatortodd:


Big fan of smoked ribs, but I vote no to 3-2-1 for several reasons:

Ruins "the bite." The gold standard is for each bite to leave the bone clean, and have the bite marks in tact in the meat on either side. 3-2-1 produces the fall off the bone where that whole side of the rib falls off in one bite. The culprit is the 2 in 3-2-1 which is generally too long.

But that’s a competition standard you’re talking about there. I went to a KCBS judging course a few years back and that’s all they focus on. There’s also a whole lot of people that consider “fall off the bone” tender ribs to be perfect. It’s all about personal preference and knowing what your family or guests like.

quote:

Originally posted by PR64:
321 ribs on the smoker = Yum!

I go 32 1/2…

PR64 - I see the brown sugar and butter - wanted to ask if that is honey or apple juice you are pouring over your wrapped rack? I ask because your finished ribs have a BEAUTIFUL skin on them…..Thanks sigarmsp226

quote:

Thanks guys, wife says no to the smoker today. The oven it is.

I don’t understand any part of this after “thanks”.

quote:

Originally posted by PASig:
But that’s a competition standard you’re talking about there. I went to a KCBS judging course a few years back and that’s all they focus on. There’s also a whole lot of people that consider “fall off the bone” tender ribs to be perfect. It’s all about personal preference and knowing what your family or guests like.

Disagree.

1. Is it really a preference if your family or guests don't have something quality to compare fall off the bone to? Many people have just had dried out shoe leather ribs or fall off the bone ribs.
2. LMS' method is a win-win-win-win. Less work than foiling ribs, eliminates chance of burning the crap out of yourself unfoiling the ribs, turns out a better product, and gives people more time to spend with people they enjoy or hobbies they enjoy.
3. It's one of the competition standards that make sense for the backyard. Don't get me worng because competition standards have plenty of things that shouldn't be done at home (i.e. making some "unique" crappy flavor to standout).
4. Trying to expand horizons. Sometimes learning about a simple change in technique can make someone's food really standout and bring a lot of joy to their family and friends.

quote:

Originally posted by sigarmsp226:

quote:

Originally posted by PR64:
321 ribs on the smoker = Yum!

I go 32 1/2…

PR64 - I see the brown sugar and butter - wanted to ask if that is honey or apple juice you are pouring over your wrapped rack? I ask because your finished ribs have a BEAUTIFUL skin on them…..Thanks sigarmsp226

That’s apple juice. I do that then wrap it up tightly and put it back on the smoker for 2 hours.

Then unwrap and back on for about 1/2 hour or so with BBQ sauce.

Works for me.

Since the decision has been made for you do what SWMBO wants.

I would choose Kamado but I live alone so it is my option. However, I do agree that anything cooked in a Kamado does not need to be wrapped as the nature of restricted air to the fire also keeps proteins moist without the crutches. These cookers are a different tool than ovens and other type of cookers that flow massive amounts of air through the cooking chamber which then tends to dry the meat.

I prefer my ribs with a little more texture, but my hot Lady prefers fall off the bone tender, think perfect brisket consistency. Care to guess how the ribs I cook are? And tinfoil is for hats, not bbq.