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Grilling Techniques

The 3-1-1 Method: Revolutionizing BBQ Ribs

Close-up of ribs

INTRODUCING THE 3-1-1 METHOD

A few weeks ago, we wrote about the 3-2-1 method for cooking ribs. It was one of our most popular blogs ever. In a nutshell, you smoke ribs uncovered for 3 hours, then wrapped in foil with a little liquid (Beer? Apple cider?) for two hours. And finally unwrapped for 1 more hour.

Besides the obvious numeric poetry of the name, the method produces ribs of remarkable moistness and tenderness—ribs that most people will devour with pleasure.

And yet, I’ve always felt a little uncomfortable serving 3-2-1 ribs. They’re almost too good, namely, they’re so tender they almost seem mushy and so moist, they almost tasted steamed. Which in a sense they are, because 2 hours of cooking wrapped in foil with liquid comes dangerously close to that heresy of rib-making: boiling.

3-1-1 Barbecued Spare Ribs

After thinking long and hard about the 3-2-1 method, I realize the problem. The math is all wrong. The cooking time is way too long. What you really want is the 3-1-1 method, which doesn’t sound as catchy, but produces ribs that are vastly more satisfying.

The 3-1-1 method is designed for spareribs. You smoke them uncovered for 3 hours, then wrapped in foil for 1 hour, then finished unwrapped for 1 hour. For baby back ribs, cut the first smoke down to 2 hours. So 2-1-1 for baby backs!

3-1-1 Method Spare Ribs

  • Start with the best spareribs you can buy, preferably heritage breed, like Duroc or Berkshire. I’m a partial to the St. Louis cut, which is a sparerib trimmed to the size of a baby back. One rack will feed 2 to 3 people.
  • Skin the rib, that is remove the papery membrane from the bone side of the ribs (it impedes the absorption of smoke and spices).
  • Apply your favorite rub (I’m partial to my Planet Barbecue Kansas City Smoke Rub) to both sides of the ribs an hour or so before you intend to cook. The salt in the rub draws some of the moisture from the surface of the meat, giving you better bark.

3-1-1 Barbecued Spare Ribs

  • In the meantime, set up your smoker according to the manufacturer’s instructions and preheat to 250 degrees F. (Alternatively, set up your charcoal grill for indirect grilling and preheat to the same temperature.) If using wood chips to generate smoke, soak in water for at least 30 minutes, then drain. (I don’t bother soaking wood chunks.) Place a shallow pan of water in the cook chamber if not using a smoker with a built-in water pan. You could add moisture to the ribs by mopping, but repeated opening and closing of the lid compromises the temperature’s stability.
  • Once the temperature has stabilized in your smoker or grill, arrange the ribs on the grate, bone side down. If smoking several racks at once, use a rib rack. Immediately close the lid. Smoke for 3 hours, replenishing the fuel, water, and/or smoking wood as necessary. If using baby backs, smoke for 2 hours.
  • For each rack of ribs, tear off a rectangle of heavy-duty aluminum foil large enough to completely enclose the ribs. Quickly remove the ribs from the smoker or grill and replace the lid to avoid heat loss. Place each rack, meat side down, on a piece of aluminum foil and bring up the sides. If desired, pour 1/4 cup of apple cider, beer, ale, or other flavorful liquid on top of the bones and dot with thin slices of butter. Bring the edges of the foil together and fold to make a tight package. Return to the smoker or grill and cook for 1 hour. (You no longer need to add smoking chips or chunks to the fire.)

3-1-1 Barbecued Spare Ribs

  • Remove the ribs from the smoker or grill. (Again, work quickly to maintain cooking temperatures.) Carefully open the foil package; wear heatproof food gloves to avoid steam burns. Using tongs, lift the ribs from the foil. Discard the foil. Reserve the juices, if desired, and boil down to make a glaze. Don’t bother if you’re only doing 1 or 2 racks.
  • If desired, dust the ribs lightly with more rub. Return to the smoker or grill, meat side up, or to the grill rack. Cover and continue to cook for 1 hour. There are several tests for doneness:
    • The meat will have shrunk back from the ends of the bones by 1/2 inch
    • Lift the rack with tongs under the center. The flesh on top will begin split.
  • Finally, brush the ribs with barbecue sauce (if using) and move them directly over the fire. Sizzle the sauce into the meat—a couple minutes per side will do it. Please note that sweeter sauces burn easily, so watch them carefully.

Daniel's 3-1-1 Ribs

Bottom line? The success of ribs, like brisket or pork shoulder, still depends on human intuition. Use the above formulas as guidelines, recognizing that a particular rack of ribs might need more or less time on the grill. Be flexible. If the ribs are done before your guests arrive, loosely wrap them in foil and stow in an insulated cooler until serving time.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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