2-2-1 method

Saintegger

New to the forum and I am tryinging baby back ribs. Can somebody explain to me the 2-2-1 method?

Thatgrimguy

2 hours in the smoker, 2 hours wrapped in foil, 1 hour unwrapped. At 225.

I find it over cooks. A green egg is wonderful at moisture retention and you don't really need the wrapped phase. If you really want fall of the bone texture, wrap it for an hour.

But I think you will really like ribs cooked at 275 in your green egg cooked for about 3.5-4 hours till they pass the bend/toothpick test. Simple works in these cookers.

Darby_Crenshaw

It's 3-1-1 usually. 

Three hours at 250 indirect with smoke. 

An hour in foil with some liquid (beer, apple juice, whatever).  The liquid doesn't actually add flavor. It's just a braise. But later, add the liquid to your sauce, if you sauce. 

And then an hour to firm things no. No foil, back into the smoke at 250. Sauce for the last 30 to 45 minutes if you want

Saintegger

Very helpful, thanks.

paqman

I agree with the comments above.  I like my ribs falling of the bone and 1 hour in foil is more than enough.

clifkincaid

5 hours straight and naked@250. Forget all them steps! Or 1hr40min @350, sauce last 20min. I like them both ways.

Darby_Crenshaw

^true

but that's not what he asked

i go 6 hours no flipping basting mopping foiling.....  

For spares they can go 9 hours sometimes

bgebrent

Darby_Crenshaw said:

^true

but that's not what he asked

i go 6 hours no flipping basting mopping foiling.....  

For spares they can go 9 hours sometimes

Never trust this bloke!  You'll get many different opinions but it boils down to what you're endpoint is.  If you like falling off the bone foil for 60-90 minutes before saucing and then finish the sauce for 20 minutes.  If you like some tug, don't foil. 

smokeyw

Darby_Crenshaw said:

It's 3-1-1 usually. 

Three hours at 250 indirect with smoke. 

An hour in foil with some liquid (beer, apple juice, whatever).  The liquid doesn't actually add flavor. It's just a braise. But later, add the liquid to your sauce, if you sauce. 

And then an hour to firm things no. No foil, back into the smoke at 250. Sauce for the last 30 to 45 minutes if you want

The liquid doesn't add flavor? Come on now! it may be subtle depending on what you use as the liquid but you can definitely alter the flavor of the ribs depending on what you use as your liquid and what else you put in when you foil.

Ladeback69

I baby backs 2-1-1, Two hours of smoke, 1 hour of foil with brown sugar, squeeze butter, honey and a little apple juice, last hour back out of the foil to firm up and in the last 30 minutes of it I put on a rib glaze.

Spares I do the same or a 3-1-1 like @Darby_Crenshaw.

I have also done them straight through at 275 for 4.5 to 5 hours.  

Many ways to do great ribs.