2-2-1 Method Rib Recipe?

Mustache_Vol

I'm looking to smoke some ribs tomorrow, and last time, I loosely followed the method from this youtube video, minus the beer: https://www.youtube.com/watch?v=rCxri8c_h3w.  It turned out pretty well, and I really liked the flavor.  If you are from Nashville, I think it tasted pretty similar to Peg Leg or Edley's.

Does anyone have another recipe similar to this that you suggest trying?  Links to other posts would be appreciated.

lkapigian

If I wrap, I do it once, never go by time....Dependumg on temp ( 275 -300 for me ) I let them go until I get the color I want , and any rub is set, spritz a little and wrap till desired finish, unwrap , for those that sauce. , do it now and back on to set 

Salt Pepper Garic ( SPG) for the win 

fishlessman

the way he wrapped the ribs isnt really the right way, you want the meat side down to braise in the liquid. it gives more consistent results. i just cook them dry now with sauce at the end

Mustache_Vol

fishlessman said:

the way he wrapped the ribs isnt really the right way, you want the meat side down to braise in the liquid. it gives more consistent results. i just cook them dry now with sauce at the end

any tips for the number of chunks to use, type of chunks, etc.?

fishlessman

Mustache_Vol said:

fishlessman said:

the way he wrapped the ribs isnt really the right way, you want the meat side down to braise in the liquid. it gives more consistent results. i just cook them dry now with sauce at the end

any tips for the number of chunks to use, type of chunks, etc.?

hickory and apple mix, sometimes some maple. those trees are all around me. i use the bark of the shag bark hickory as well

Mark_B_Good

Mustache_Vol said:

fishlessman said:

the way he wrapped the ribs isnt really the right way, you want the meat side down to braise in the liquid. it gives more consistent results. i just cook them dry now with sauce at the end

any tips for the number of chunks to use, type of chunks, etc.?

For my XL BGE I put like 4 or 5 chunks, depending on the size of the chunks.

EzraBrooks

Give 3-0:45-1 a try.  I like just a little bit of time in foil and this is my go-to timing.

Foghorn

I'll add a couple of nitpicky details based on hanging out with a competition team that has done very well with their ribs over the years.

I cooked 30 racks with their recipe a couple of weeks ago on a giant smoker and their recipe is very similar to the recipe in the video.

They prefer squeeze Parkay to butter because the butter can make the ribs frankly greasy.  They also use more brown sugar than he did.  They don't add red pepper flakes or beer in the foil so I can't speak to that - although those additions intrigue me.

The small end of his ribs got overcooked relative to the rest of the rack.  That's because he did not use a drip pan in addition to the ConvEGGtor - and the ribs in the front of the egg were exposed to direct rising heat (between the legs of the ConvEGGtor).  I try to make sure that my ribs are always overlying the silhouette of something that is blocking the heat.

With all of that said, when ribs are cooked like this they are really good - in a "meat candy" sort of way.  This weekend my son has decided that we're going to cook some ribs that taste like ribs - so we won't be using the brown sugar and if we use sauce it won't be a lot...

TEXASBGE2018

My favorite is the 4-5. No wrapping just cook the dang things for 4-5 hours. I've never had a bad rib this way.

danv23

TEXASBGE2018 said:

My favorite is the 4-5. No wrapping just cook the dang things for 4-5 hours. I've never had a bad rib this way.

Agree.. cook till the bend test tells you they're done, sauce for 20 min, off to rest for another 20 min.