3-2-1 Ribs

OLD NORTH STATE BBQ CO. · February 2013

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.

SmokinDAWG82 · February 2013

I just use apple juice when I foil. 3 or 4 chunks should do you, I use pecan a lot too.

Pjoe · February 2013

Try this. It works great.

http://m.youtube.com/watch?v=q9cKLjWlF10

500 · February 2013

Tuffy is doing something right. I love his ribs from Q Barbecue. http://www.qbarbeque.com/

500 · February 2013

Maybe to get the overall taste of Tuffy's ribs, you need to follow his whole recipe and techniques. http://www.saveur.com/article/Recipes/Tuffy-Stones-Competition-Ribs http://www.timesdispatch.com/archive/stone-sticks-to-basics-for-mouthwatering-barbecue/article_669a3ed9-693a-59c8-8cde-b251ddeb6869.html

pgprescott · February 2013

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.

Hokie_Smoker · February 2013

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.

Alton · February 2013

I use a 50/50 of apple juice and apple cider vinegar

OLD NORTH STATE BBQ CO. · February 2013

500 said:

Maybe to get the overall taste of Tuffy's ribs, you need to follow his whole recipe and techniques. http://www.saveur.com/article/Recipes/Tuffy-Stones-Competition-Ribs http://www.timesdispatch.com/archive/stone-sticks-to-basics-for-mouthwatering-barbecue/article_669a3ed9-693a-59c8-8cde-b251ddeb6869.html

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.

gerhardk · February 2013

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

500 · February 2013

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.

Cookbook_Chip · 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!

MrCookingNurse · February 2013

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.

SmokinDAWG82 · February 2013

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

500 · February 2013

Cookbook_Chip said:

@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.

mb99zz · February 2013

I need to get down to the Richmond area to try his food.

3-2-1 Ribs

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