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Baby backs/3-2-1

TarHeelBBQTarHeelBBQ Posts: 317
edited March 2012 in EggHead Forum
I'm going to do baby backs for the big game tomorrow. I think UNC will win. Anyways I normally do ribs 3-2-1 theory. Three hours smoke. Two hours covered with apple juice. One hour smoke and sauce. Ribs were really tasty when I did this.

Any tips or suggestions on these ribs?

Thanks,

TarHeelBBQ

Comments

  • pezking7ppezking7p Posts: 132
    I did some spare ribs this way and they were to die for. 

    Did babybacks last weekend 5-0-1, I preferred the 3-2-1 ribs. 
  • TarHeelBBQTarHeelBBQ Posts: 317
    I also brine them.

    Thanks,

    TarHeelBBQ
  • BOWHUNRBOWHUNR Posts: 1,482
    I used to do them that way, but lately have stopped.  I don't like the way the foil and apple juice destroys the bark you create in the first three hours.  I like a dry rib and not a wet saucy one so now I do them at 250* dome for about 4 hours until they pass the 90* bend test.  Just depends what you're looking for.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • I usually do 3/1/1. Always turn out great
  • Chris88Chris88 Posts: 41
    Check out this guys youtube vidio. This is the way I do my ribs they come out great.

    Egg head in Louisiana.
  • gerhardkgerhardk Posts: 936
    I can't imagine using margarine on anything but especially ribs, there is plenty of fat in your average rack that there is no need to add more.

    Gerhard
  • Chris88Chris88 Posts: 41
    I don't put that much margarine. And I leave out the hot sauce out for the wife. 
    Egg head in Louisiana.
  • stikestike Posts: 15,597
    margarine in used in any food is for philistines. 
    :))
    ed egli avea del cul fatto trombetta -Dante
  • boatbumboatbum Posts: 1,273
    We are bark fans here - so never foil unless having to "hurry" them up.
    Cookin in Texas
  • eggoeggo Posts: 492
    No foil here either. But, they do look good.
    Eggo in N. MS
  • TarHeelBBQTarHeelBBQ Posts: 317
    I just wrapped them and added shiner bock beer to them. Two more hours then sauce for an hour.

    Thanks,

    TarHeelBBQ
  • TarHeelBBQTarHeelBBQ Posts: 317
    Ribs were great!!

    Thanks,

    TarHeelBBQ
  • Ragtop99Ragtop99 Posts: 1,528
    I don't put that much margarine. And I leave out the hot sauce out for the wife. 
    Looks like they would be really sweet with all the sugar that gets added between the juice, honey, brown sugar, and BBQ sauce.
    Cooking on an XL and Medium in Bethesda, MD.
  • Chris88Chris88 Posts: 41
    I don't put that much margarine. And I leave out the hot sauce out for the wife. 
    Looks like they would be really sweet with all the sugar that gets added between the juice, honey, brown sugar, and BBQ sauce.
    I don't put that much on the ribs need to please the wife. But it changes for time to time. That's the great thing about this forum some many people have some many great suggestions. 
    Egg head in Louisiana.
  • chrisnjennchrisnjenn Posts: 534
    The Johnny Trigg method is a great way to make ribs. The Godfather of ribs has won hundreds of competitions. He knows what he is doing. Met him once. Super nice man.
  • milkman5083milkman5083 Posts: 100
    I tried his method, and the ribs were a hit. The little bite the tiger sauce adds is what adds to it.
  • xraypat23xraypat23 Posts: 421
    the "trigg method" of ribs is what he does for TV, don't be fooled and think those are the ribs he really turns in. Also the 3-2-1 method works great for spares, actually it's more of a 3.5-1-30 method, but if you do that with baby backs 9 times out of 10 you'll end up with mushy fall off the bone ribs
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