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St Louis Spare Ribs
Posted on 2/9/25 at 8:45 am
Posted on 2/9/25 at 8:45 am
I’ve always used the 3-2-1 method to cook ribs. Departed from the norm and set up the Kamado Joe for a double indirect cook using cherry wood and no wrap. 5-6 hour cook and, gotta say, I may be a wrapless convert. The bark actually held up, the texture was meatier, and the rub/pork flavor really stood out more than usual.
Highly recommend giving it a shot. Just seems the 3-2-1 method is so universally accepted as “the right way” that a simple pure smoke is often a forgotten rib method.
Highly recommend giving it a shot. Just seems the 3-2-1 method is so universally accepted as “the right way” that a simple pure smoke is often a forgotten rib method.
This post was edited on 2/9/25 at 8:46 am
6
Posted on 2/9/25 at 8:47 am to mmmmmbeeer
quote:
Just seems the 3-2-1 method is so universally accepted
It’s not. I don’t wrap ribs.
If I do party ribs they get thrown in a wrapped container towards the end but that is part of the process
Posted on 2/9/25 at 9:00 am to mmmmmbeeer
3-2-1 is a steamed rib…definitely a different finish than straight smoke and grill.
Posted on 2/9/25 at 9:13 am to t00f
quote:
I don’t wrap ribs.
same here
Posted on 2/9/25 at 9:23 am to mmmmmbeeer
I've done wrap and no wrap. I still like to wrap them after getting the bark; however, I use butcher paper instead of foil. I find it lets the ribs "breathe" a bit so they don't just steam and lose the outside crust.
Posted on 2/9/25 at 9:45 am to Kim Jong Ir
quote:
I don’t wrap ribs.
same here
+1
I cook mine hot and fast 275-300 for 2.5-3 hours unwrapped.
Posted on 2/9/25 at 10:40 am to Trout Bandit
I might cook some ribs tomorrow now.
Posted on 2/9/25 at 11:10 am to TDTOM
quote:
might cook some ribs tomorrow now.
Picked up some baby backs in sale for the super bowl. I wrap every now and then. 90% of the time I hang on my drum smoker
Posted on 2/9/25 at 11:37 am to TDTOM
quote:
might cook some ribs tomorrow now.
$1.97/lb for St. Louis at Albertson’s by me.
$1.99/lb for Baby Backs at Brookshire’s.
Shreveport
Posted on 2/9/25 at 1:05 pm to mmmmmbeeer
I’ve done indirect, wrapping the last 30 minutes and today no wrap while spritzing and basting
Todays ribs are superior.
Todays ribs are superior.
Posted on 2/9/25 at 1:20 pm to mmmmmbeeer
No wrap here
Posted on 2/9/25 at 2:39 pm to mmmmmbeeer
3-2-1 has always yielded mushy, overcooked ribs for me.
I usually go 4 hours at 275 uncovered. Tender, juicy, smoky ribs every time.
I usually go 4 hours at 275 uncovered. Tender, juicy, smoky ribs every time.
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