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3-2-1 Ribs

Team, I'm going to attempt 3-2-1 ribs today. Any suggestions you guys could provide would be greatly appreciated. What do most of you use as your liquid in the foil. Tuffy Stone's recipe called for sugar, honey, and butter. Seems a little sweet for my tastes. I use pecan chunks. How may should I use? Just tired of having dark unsightly ribs. I'm definitely open to other methods if anybody has anything to offer.

 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL

Comments

  • I just use apple juice when I foil. 3 or 4 chunks should do you, I use pecan a lot too.
    LBGE
    Go Dawgs! - Marietta, GA
  • PjoePjoe Posts: 224
    Try this. It works great.
    LBGE AR SMALL BGE WOO RING
  • 500500 Posts: 1,798
    Tuffy is doing something right. I love his ribs from Q Barbecue. http://www.qbarbeque.com/
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • 500500 Posts: 1,798
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • pgprescottpgprescott Posts: 2,103
    I like the sugar ,honey, butter. It balances the aggressive rub and smoke flavors. The pecan should give you a lighter color than say apple or cherry. It is less aggressive smoke than a hickory, while similar in profile. Good choice. A few chunks. I add a little rub in with the mix, either the same as first or say a honey rub.
  • I've never been happy with my ribs until the last cook.  I did the 3-2-1 method and used brown sugar, Parkay and brown sugar, they were really good. 

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

  • AltonAlton Posts: 443
    I use a 50/50 of apple juice and apple cider vinegar
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • 500 said:

    I' m sure Tuffy knows what he's doing, but he's making competition ribs that tend to be on the sweet side. There seems to be a huge difference between competition ribs and back yard ribs.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • gerhardkgerhardk Posts: 842
    I use either apple juice or beer for the liquid, for the smoke I usually use a combination of apple wood and Jack Daniel barrel wood.  I use to smoke 3 2 1 but now do 3 1 1 and really am happier with the results.  I go for a temp of 225º to 240º or so for the entire cook.  I put the ribs on meat side up except when it is foiled when I put it meat side down.  I like saucing them with Bone Sucking Sauce and it does not have the sugar content other BBQ sauces have so you can put it on earlier without fear of it burning.

    Gerhard

  • 500500 Posts: 1,798
    You make a good point, Old North St., ribs at his restaurant are likely not competition ribs, and his competition ribs may not be what he prefers to cook, but cooks competition ribs the way the judges prefer. His ribs at Q restaurant have a dark look to them, and carry a complex flavor or sweet and spice, very good for restaurant ribs.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Cookbook_ChipCookbook_Chip Posts: 627
    edited February 2013
    @500 I'm with ya!  I think Tuffy's ribs are great.  Still like mine off the egg better, but in a hurry?  Grab a few bones at Q!  His new place is right around the corner from me in Short Pump.  Here's a fan pic I got!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • When I 3-2-1 I foil with butter brown sugar and apple slices or apple juice whichever I've got.
    Honey would be too sweet for me.
    I like Tuffy Stone's stuff.


    _______________________________________________

    XLBGE 
  • Most competition cooks will tell you that what they turn in for comps is not what they like to eat

    LBGE
    Go Dawgs! - Marietta, GA
  • 500500 Posts: 1,798
    @500 I'm with ya!  I think Tuffy's ribs are great.  Still like mine off the egg better, but in a hurry?  Grab a few bones at Q!  His new place is right around the corner from me in Short Pump.  Here's a fan pic I got!

    Nice. I've never met him. I'm right down the road from the Midlothian Q. Would love to pick his brain. I like his bottled sauce as well.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • mb99zzmb99zz Posts: 182
    I need to get down to the Richmond area to try his food.  
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