2-1-1 Method for ribs

sjjdawg10

Is it necessary to add liquid during the foil process or can I just foil with some butter? I'm doing my first try at ribs today and am trying to figure what I'm doing

SmokeyPitt

I personally don't think it is necessary.  The ribs will expel liquid during the foil stage so I don't think it is necessary to add more. I started out using liquid but found they were swimming in liquid after the foil stage. If you do want to use some I would suggest very little. 

brat_man

You will be good either way just go with what sounds good, best way to get your own style.

GATraveller

I don't do any more than butter and a dusting of brown sugar.  Well, sometimes I add a dash of Tiger Sauce.  

Good luck and enjoy!!

tikigriller

I warn as I am running at a 60% win rate on ribs since starting to egg.....3-1-1 is the time I have had the most success rate, and when I wrap, I spritz heavily with Apple juice prior to wrapping but do not put and juice in the wrap.  Also put some butter in the foil, some honey, and a little more rub.   This has been my most successful  combo.  My next run will have some dry St Louis Style on one of the racks after seeing them on here recently and how extremely good they looked!

saluki2007

No, it is not necessary to add liquid.  It is also not necessary to wrap your ribs either.  Your best bet is to cook ribs often and find out what you like best.  Just make sure they are done.  People often under cook their ribs and they come out dry.  I prefer to use the toothpick test to check for doneness.  If you can easily slide in and out a toothpick between the rib bones, then they are done.

sjjdawg10

Thanks for the replies guys. Ill let y'all know how it turns out. 

Sea2Ski

I have never wrapped my ribs. Ever. So with that being said, I can not comment on what to do or not to do with wrapping specifically.  I just put them on and cook them indirect about 225 for at least 4 hours. Usually ends up being 4.5 rarely do I let them go more than 5.  Heck, I do not use the bend or the toothpick tests.  If (optimally) it is 4:15-4:45 on the egg I pull them and eat.  Never been disappointed since my first batch when I did not wait for the "bad" smoke to clear.

I do not know, maybe I am missing something by not wrapping.....

So how did they turn out @sjjdawg10

JustineCaseyFeldown

typically it's 3-1-1

SmokingPiney

I'll do 2-1-1 cooking on my Assassin at 250. For the Egg, I like Mickey's Turbo Ribs - 350 degrees indirect for an hour and 40 minutes, no flip, no foil.

http://eggheadforum.com/discussion/comment/2040698#Comment_2040698

 If they don't pass the toothpick test, I'll let them ride until they do. 

Mickey's method has never let me down. 

StillH2OEgger

My best results have come with some honey and brown sugar, but no liquid, during the foil stage.

MikeHLoudon

2-1-1 at 275-300 works for me...when I foil at the 2 hour mark, I generously add squeeze butter, brown sugar, and honey.  

BilZol

I do 2-2-1ish. If I start them nekkid they get parkay and brown sugar, if I use a rub ahead at time I add a small amounts of apple juice. All finish at 225. 

da87

for baby backs I do 2-1-1 around 250 - and have added a little 1/2 apple juice (cider now that its fall) 1/2 apple cider vinegar with some of the rub is used to the foil.  Don't know how necessary it is because it worked the first time and the ribs were great so I haven't changed!  For spare ribs I go up to 3-1-1.  In both cases either the toothpick or bend test before taking off the egg.  Ribs have been a hit with the egg

pescadorzih

Sea2Ski said:

I have never wrapped my ribs. Ever. So with that being said, I can not comment on what to do or not to do with wrapping specifically.  I just put them on and cook them indirect about 225 for at least 4 hours. Usually ends up being 4.5 rarely do I let them go more than 5.  Heck, I do not use the bend or the toothpick tests.  If (optimally) it is 4:15-4:45 on the egg I pull them and eat.  Never been disappointed since my first batch when I did not wait for the "bad" smoke to clear.

I do not know, maybe I am missing something by not wrapping.....

So how did they turn out @sjjdawg10

@Sea2Ski, the one and only time I wrapped the ribs had a texture that I wasn't a fan of. I don't wrap mine as well. 

dstearn

I have used the Car Wash Mike method and prefer it to foiling. Interesting article from Steven Raichen http://barbecuebible.com/2016/10/11/smoking-ribs-3-2-1-alternative/?utm_source=Up+In+Smoke+Subscribers&utm_campaign=daafe8c615-MailChimp_102516&utm_medium=email&utm_term=0_5ccbbb292a-daafe8c615-117638533

Hans61

Bend test or toothpick test for doneneas - I generally get Costco ribs which are normally a little north of 3lb per slab. I do 3 - 1.5 - 1 or until bend test and bark looking good. If your ribs are lighter or your temp hotter adjust times. I like my dome temp between 250-275

on the foil all solid advice above, it's a chance to add a layer of flavor but no liquid required. 

blind99

That wrapping stuff is too messy and complicated. Ribs are so forgiving.

turbo ribs... Banging out a rack or two of ribs in an hour and a half is life changing...

tikigriller

blind99 said:

That wrapping stuff is too messy and complicated. Ribs are so forgiving.

turbo ribs... Banging out a rack or two of ribs in an hour and a half is life changing...

I'm going to have to do a turbo rack one of these days soon. This would be a good Wednesday Night Cook for the family, leaving Sunday open for genuinely longer cooking stuff. 

bhedges1987

Go naked the whole time IMO

Aviator

Turbo ribs here as well. I like perfectly good ribs in 2 hours. 

hondabbq

I don't add anything.

Ladeback69

I have done ribs straight through at 275 for 4.5 hours, turbo at 350 at around 2 hours, but my family, friends and I prefer my ribs when i do them 2-1-1 or 3-1-1 depending on how much meat is on them.  Adding liquid  in a 2-1-1 method is not necessary, but I like adding a little apple juice.  The 2-1-1 is a little more work, but I like the flavor I get from adding butter, honey, brown sugar and apple juice or apple cider in the second step.  On the last 30 minutes of step 3 I add a glaze to to ribs for another flavor profile.  I too have not had problem with ribs and once you find what works stick with it enjoy.

@sjjdawg10, how did they come out.  Remember, pictures or it didn't happen.  

Little Steven

It used to be 3-1-1 for backs and 3-2-1 for spares back in the day wasn't it? Never tried it myself but I seem to remember those times. I just cook them indirect nekkid on the grill.