Smoked Pork Ribs - 3-2-1 method

[The_Masteres]

Got Pork Ribs with lots of meat, not sure if it is Belly ribs ... It was only for me, and first low and slow cook.

Used the 3-2-1 method which consists of three hours smoke on the grill, at 225 F (home made rub). Then wraped in foil, meat down, with butter, honey, brown sugar, and 1/4 cup apple juice (two hours cook at 300 F). Then one more hour unwraped at 225 F. And finally 20 minutes with Bbq sauce for glazin.














The meat was falling appart, so tender and tasty

The Home made SNS did an amazing job, finger in the nose

[addicted-to-smoke]

The former archivist in me and purveyor of choice lexicon respectfully asks you to be careful with terms like "SnS" in the subject line that don't actually apply to the product. For a minute I thought you'd bought one, even though I knew you'd made your own.

And those ribs look awesome! I need to get back to it. The last ribs I made, I half-assed it and they weren't good at all.

[Mike in Roseville]

@The_Masteres

What?!? No leftovers?? Seriously, congrats on a great meal.

@addicted-to-smoke

You definitely need to get back to work perfecting those ribs. Each time I️ make mine I️ tweak them just a little and they keep getting better.
Here are last weekends Oakridge rub test ribs.


Sent from my iPhone using Weber Kettle Club mobile app

[The_Masteres]

The former archivist in me and purveyor of choice lexicon respectfully asks you to be careful with terms like "SnS" in the subject line that don't actually apply to the product. For a minute I thought you'd bought one, even though I knew you'd made your own.

And those ribs look awesome! I need to get back to it. The last ribs I made, I half-assed it and they weren't good at all.

Subject modified ... thx for your comment which is right.

You really need to get back to ribs which were indeed awesome. I'll be cooking it again tomorrow, with a different recipe (chinese style, a bit spicy).

[Mike in Roseville]

The former archivist in me and purveyor of choice lexicon respectfully asks you to be careful with terms like "SnS" in the subject line that don't actually apply to the product. For a minute I thought you'd bought one, even though I knew you'd made your own.

And those ribs look awesome! I need to get back to it. The last ribs I made, I half-assed it and they weren't good at all.

I'll be cooking it again tomorrow, with a different recipe (chinese style, a bit spicy).

Awesome!

Can't wait to see those! Please post them.



Sent from my iPhone using Weber Kettle Club mobile app

[The_Masteres]

@The_Masteres

What?!? No leftovers?? Seriously, congrats on a great meal.

@addicted-to-smoke

You definitely need to get back to work perfecting those ribs. Each time I️ make mine I️ tweak them just a little and they keep getting better.
Here are last weekends Oakridge rub test ribs.

Sent from my iPhone using Weber Kettle Club mobile app

Thx Mike. Your ribs look insane ! Could you tell me more about the recipe ?

And yes nooo leftover at all, if I could I would have eaten the bones also

[TheKevman]

Those ribs look great! What's in the rub? How about the sauce?

[The_Masteres]

Those ribs look great! What's in the rub? How about the sauce?

The rub recipe :

1/2 cup brown sugar
1/4 cup paprika
1/2 tablespoon black pepper
1/2 tablespoon white pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon ginger powder
1 teaspoon cayenne

The barbecue sauce is a commercial bbq sauce. You can use your preferred one.

[TheKevman]

Thank you for sharing the rub recipe, @The_Masteres! I cut the recipe in half and I'm going to use it on some ribs today. Thanks!

[The_Masteres]

Thank you for sharing the rub recipe, @The_Masteres! I cut the recipe in half and I'm going to use it on some ribs today. Thanks!

How was your cook ? Plz share the pics ...

[TheKevman]

Ribs weren't bad, @The_Masteres . Rub was great and I put some homemade barbecue sauce on it (Honey Jalapeno BBQ Sauce, BBQ Pit Boys recipe). My wife liked them more than I did. I'm still honing my ribs technique.