Mmmm.... I'm always on the lookout for a good rib recipe.... One of my favorites is the 3-2-1 recipe I found on About.com.
Basically you use your favorite rub and slow smoke the ribs for 3 hours on a pit with the temperature maintained around 220-250 degrees. Next, wrap the ribs tightly in foil and 'bake' them for about two more hours. This sort of 'steams' them in their own juices. Then take them out of the foil and smoke them for another hour turning them after 30 minutes to sort of dry them up a bit..
I've never ever been disappointed using the 3-2-1 method. I generally smoke baby back pork ribs using mesquite wood and mesquite charcoal.
Tonight I had my pit pretty full with a 15 pound brisket and some cajun boudin, too. Mmmm...
Basically you use your favorite rub and slow smoke the ribs for 3 hours on a pit with the temperature maintained around 220-250 degrees. Next, wrap the ribs tightly in foil and 'bake' them for about two more hours. This sort of 'steams' them in their own juices. Then take them out of the foil and smoke them for another hour turning them after 30 minutes to sort of dry them up a bit..
I've never ever been disappointed using the 3-2-1 method. I generally smoke baby back pork ribs using mesquite wood and mesquite charcoal.
Tonight I had my pit pretty full with a 15 pound brisket and some cajun boudin, too. Mmmm...
4 comments:
Those look good!!! You could make ribs for the parents. That way we can eat while our kids are taking their private lessons.
Very funny, Chris... But actually, I usually do smoke a brisket for most fo my tennis socials....! -Coach Sam
I can't wait until the next social!!
Dear Sammy, I will try this recipe for sure! Thanks for always listening! Love you dearly and hope you had a good Monday!
Hope your family did as well! Miss you love sis always xox
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