3-1-1 or Carwash Mike Method?

Davey Cockett · November 2011

Please excuse my stupidity. I saw reference to the above methods for cooking baby back ribs, but don't know what either means. Any help would be appreciated and/or other recommendations for cooking BB ribs.

Thanks,

Davey

gerhardk · November 2011

Three hours on the grill bone side down, 1 hour in foil meat side down add a liquid beer or apple juice and then 1 hour out of the foil bone side down. Pretty much guarantees tender juicy ribs.

Gerhard

Davey Cockett · November 2011

At what temperature?

gerhardk · November 2011

I try two hold the dome at 250º

Gerhard

jimi1234 · November 2011

I think a 3-1-1 might be more suitable to spares. For baby backs, I normally do 2-1-1 or 2-1-0.5

jimi1234 · November 2011

Oh, and that's with the dome kept 250 - 275 range.

Squeezy · November 2011

On an egg you can skip the foil and have great results!

Davekatz · November 2011

There are lots of good ways to do ribs.

CWM's method is basically 250°F for 5 hours, flipping once, and misting every hour: http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html. Follow the tutorial and it's hard not to make good ribs.They end up tender, but not falling apart. You bite them, not fight them.

3-2-1 is for spareribs. Use 2-1-1 for baby backs. Either way, the first number is how long the ribs are smoked unwrapped. The second number is how long they are cooked after being wrapped in foil. The final number is how long they are finished unwrapped: http://www.food-fire.com/index.php/2008/08/03/2-1-1-baby-back-ribs/. Foiling is a little more work, but it cuts cooking time and gives you a more fall-off-the-bone rib.

Lately I've been doing a lot of "express ribs." Basically 1.5-1-.75 at 350°F and having good results: http://www.food-fire.com/index.php/2011/06/09/express-ribs/.

No matter which way you go, keep these things in mind:

Looking is not cooking - keep the lid closed or you lengthen the cooking time and can dry out the ribs.
Moisture is your friend - the Egg is a moist cooking environment, but it doesn't hurt to add more moisture by misting, adding water to your drip pan, or foiling.
Done is tender - tough ribs are usually underdone. When ribs are done a slab will bend and start to crack when you pick up one end with a pair of tongs. The meat will also have pulled back from the bones and if you pull on a bone the meat will tear easily.

Happy egging!

Davey Cockett · November 2011

Thanks to everyone. Much appreciated!

paulheels · November 2011

You can salt and pepper, cook at 250-275, flip the last thirty minutes (depending on how much crust you want to top) and eat. Simple and very tasty. Sometimes, you can oversimplify cooking ribs. This pertains mostly to baby back. Don't over cook or undercook, and they will be heavenly.

Paul

phildaman · November 2011

I have been an Egg owner for about a month now. I used the CWM method last weekend on two slabs of baby back ribs (first ribs I've cooked on the egg). Everyone, including my Dad, whom has been an Egg owner for probably 15 years, agreed that they were excellent. Turkey breast is on the menu for this weekend!

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3-1-1 or Carwash Mike Method?

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