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3-2-1 Pork Ribs

gijoejdgijoejd Posts: 61
edited June 2012 in EggHead Forum

So lets hear it...When you guys use the 3-2-1 method for Pork Ribs, What do you put in the foil with the ribs?  I (hopefully) will get a plate stetter this weekend and will make my first BGE batch of ribs on Monday.  Has anyone ever put bacon in with there ribs?

Comments

  • tjvtjv Posts: 3,421
    3-2-1 is mostly spare or st. louis style ribs .....3-1-1 is babyback ribs.....

    in the foil, maybe little apple juice, maple syrup and honey.  I'm getting lazy, usually nothing in the foil now.   I find 30 to 45 minutes in foil is usually long enough to get the ribs tender.......also, meat side down, bones up, in the foil to prevent bones from tearing the foil.

    if they get too tender from the foil step, then jump the heat and dry them out a bit to firm up during the last step.

    t

    www.ceramicgrillstore.com ACGP, Inc.
  • lousubcaplousubcap Posts: 8,210
    X-X-X for ribs leaves so many options-it's the chef's (or SWMBO) choice.  Experiment and keep notes, then you will find the combo that works for you.  I am lazy once the prep work is done.  No foil and no sauce-X-0-0 is my "go to technique" but that's the beauty of "Q".  Regardless, enjoy!
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
  • Phoenix824Phoenix824 Posts: 243
    Car Wash Mike method for me on the baby backs
    Steve Van Wert, Ohio XL BGE
  • troutgeektroutgeek Posts: 456
    Car Wash Mike method for me on the baby backs
    Yep.  Here too.  3-1-1 was great for my Traeger, but on the egg, it's just a waste of foil and time.
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
  • LowflyerLowflyer Posts: 780
    Car Wash Mike method for me on the baby backs
    x2
  • Car Wash Mike method for me on the baby backs
    x3, always has worked well for me.
  • DuganboyDuganboy Posts: 1,118
    X-X-X for ribs leaves so many options-it's the chef's (or SWMBO) choice.  Experiment and keep notes, then you will find the combo that works for you.  I am lazy once the prep work is done.  No foil and no sauce-X-0-0 is my "go to technique" but that's the beauty of "Q".  Regardless, enjoy!
    I'm with you Cap.  I just sp ray some apple juice on'em and let'em get done.  I like the texture much better without the Texas Crutch.
  • Ragtop99Ragtop99 Posts: 1,457
    no foil here.  foil = steaming, not BBQing.
    Cooking on an XL and Medium in Bethesda, MD.
  • gijoejdgijoejd Posts: 61

    Im new to the egg so learning as I go...I looked up the Car Wash Mike method and that seems a little more fitting/more what I was expecting from an BGE.  I used foil to wrap things in the previous gril but I thought the point of owning an BGE was how well it held temps and didnt dry out your meats as other grills are more susceptible to doing.  I think I will probably try both methods...it'll give me an excuse to smoke more ribs!

     

  • Ragtop99Ragtop99 Posts: 1,457
    Try it without foil first.  As you pointed out, any grill can do them with foil.  One of the best thing you can do with the egg is to do nothing.  Set your temp, put your food on, and resist the urge to peek, poke or mess with your food.
    Cooking on an XL and Medium in Bethesda, MD.
  • Steve753Steve753 Posts: 135
    Ok, I have cooked spare ribs a number of times on my XL Egg. Foil is NOT needed to make the ribs tender or to keep them moist. I marinade the ribs overnight in Worcestershire sauce to break down the meat fibers, then I use the place setter, and cook the ribs for four hours using  hickory chunks  (not chips) for smoke.
    Large Big Green Egg
    Weber Gold
    Old Smokey

    San Diego, Ca
  • Rich_ieRich_ie Posts: 268
    I use foil with my gaser not in my egg!! 
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