Idiomas disponibles
Idiomas disponibles
OPERATING INSTRUCTIONS(CONTINUED)
3-2-1 RIBS
The 3-2-1 rib method might be something you have seen thrown around on social media. It's a popular technique for
smoking ribs that are tender, juicy, and come clean off thebone. Simple and easy to follow, this is a surefire way to guarantee
your ribs are finger lickin' good. The 3-2-1 Method is a process that involves smoking the ribs for three hours, wrapping them
in foil and braising for two hours, and the smoking unwrapped for one hour. This not only helps the ribs cook faster, it ensures
an even smoke ring, and more tender meat.
Ingredients:
4 Racks of Ribs
2 Cups of Apple Cider, 2
Additional Cups
in Spray Bottle
8 Tbsp of Salted Butter
1 Cup of Favorite BBQ Sauce
1 Cup Dark Brown Sugar
Char-Griller Rib Rub
4 Tbsp Honey
Instructions:
1.
Prepare your Offset Smoker for smoking by starting half a chimney starter of charcoal and adding it to the Side Fire
Box. Alternatively, prepare your grill for the indirect method with coals arranged opposite where you plan to place
the ribs.
Tip: Add about half a chimney of unlit charcoal to the Side Fire Box close to the barrel before adding the lit charcoal next
to it. The lit charcoal will gradually light the unlit charcoal to help maintain temperature for longer.
2.
Add three to four chunks of Apple Wood and close the lid.
3.
Allow the grill to heat up to about 200°F.
4.
Remove the membrane from the ribs.
Tip: Start at the narrower end of the rack, carefully work a paring knife under the membrane to get it started, and remove
the membrane using a paper towel.
5.
Liberally season both sides of the ribs with Rib Rub.
6.
Open the grill and raise the adjustable fire grate to the top level. This ensures even smoke distribution.
7.
Place a drip pan(s) full of water under the grates and on top of the fire grate in the main barrel.
8.
Place ribs bone side down on the grates, close the lid and allow to smoke for three hours.
Tip: Place the exposed bone side of the rib rack towards the Side Fire Box to get the meat to pull away from the bone
better. If using the indirect method, place ribs opposite the coals.
9.
Periodically check the temperature to ensure it is holding steady at 200°F. If you have to add charcoal, only add lit
charcoal.
10. Every 30 minutes, spray the ribs with Apple Cider and move the rib rack that is closest to the Side Fire Box to the
side of the grill that is furthest from the Side Fire Box and move the other rib racks closer to the Side Fire Box to
accommodate. Repeat the spray and rotate method every 30 minutes.
11. Remove ribs from the grill after three hours.
12. Tear off a large sheet of heavy-duty aluminum foil. (One for each rack of ribs.)
13. Place one rack of ribs bone side up on each piece of aluminum foil.
14. Coat the bone side of ribs with brown sugar, honey, and four pats of butter.
15. Pour over ½ cup of apple cider.
16. Fully crimp the edges of the foil together to cover the ribs.
17. Fully crimp the edges of the foil together to cover the ribs.
18. Repeat with the other three racks of ribs.
19. Transfer ribs back to the smoker and increase the temperature to 225°F.
20. Do this by opening the dampers a little more and adding another half a chimney of lit charcoal if needed.
21. Allow ribs to braise for two hours.
22. Continue to rotate the ribs as outlined in step 8b to ensure that all of the racks get time close and far away from the
fire.
23. Remove the ribs from the grill and foil. Place back on the grill bone side down.
24. Brush ribs with your favorite BBQ sauce and cook for one hour at 225°F.
25. Remove and enjoy!
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