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There are two ways to cook baby back ribs on a grill or smoker. Both will yield tender, delicious ribs. One method requires wrapping the ribs to work through the stall, and the second method requires no wrapping. Typically, baby backs are cooked using the 2-2-1 method: 2 hours on the grill, 2 hours wrapped, 1 hour unwrapped and back on the grill.
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The term "2-2-1" refers to the amount of time that the ribs spend on the grill with the cooking broken down into three stages. When you use this method, the unwrapped ribs are smoked for two hours, then wrapped in foil and returned to the smoker for another two hours. During the last hour, you'll remove the foil to finish cooking the ribs.
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The 3-2-1 ribs method and the 2-2-1 ribs method are both popular ways of smoking ribs. The 3-2-1 ribs method is ideal for smoking spare ribs while the 2-2-1 approach is best for baby back ribs. The 3-2-1 method means the ribs should be cooked uncovered for 3 hours before being wrapped in foil for 2 hours, followed by 1 hour unwrapped and basted.
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And there's nothing better than putting a great cook on a rack of baby back ribs. Most people are familiar with the now somewhat cliché 3-2-1- method of cooking spare ribs. The name comes from the times of smoking ribs for 2 hours, then wrapping in foil with some liquid for 2 hours, and then finishing them off for 1 more hour unwrapped.
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First try with 3-2-1 method on the BGE ended with meat like mush and bones literally falling out when removing from grill. 2nd try at 2.5-1.5-1hrs had the same outcome. Had to use spatulas to remove the rack off the grill. I monitored the temp as close to 230 as possible (great tip on vent openings for 230 degrees).
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Unlocking the Secrets of the 2-2-1 Method for Perfectly Smoked Ribs🍖🔥. The art of smoking ribs is one that many barbecue enthusiasts aspire to master. Among the various techniques that pitmasters swear by, the 2-2-1 method stands out for its simplicity and effectiveness.
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Steps. 1. Prep the meat. Rinse the ribs and remove the membrane on the bone side of the slab. This can be done with any knife that can slide under the membrane to lift it, and then can be peeled off all at once by hand. Removing the membrane allows our salt and rub to penetrate and flavor the meat. Salt the meat on both sides with kosher salt.
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The 2-2-1 ribs method is great for baby back ribs - also known as loin back ribs - because they're smaller than spare ribs. Because they weigh less, they need to be smoked for a shorter period of time. Spare ribs and St. Louis-style ribs are larger and meatier and need to be smoked for longer. Use the 3-2-1 method for St. Louis or spare ribs.
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Smoke the ribs for two hours. Prepare the foil pouch with the margarine and brown sugar. Place the ribs, meat side down into the foil pouch, add the apple juice and tightly seal. Return the ribs to the grill, meat side down, and cook at 225F for another two hours.
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How To Smoke or Grill Baby Back Ribs: 2-2-1 MethodLet us show you how we make mouth watering baby back ribs on our smoker using a 2-2-1 method. We also show.
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The 2-1-1 method refers to the cooking times in hours for each part of the method. You want to keep your cooking temperature around 225 degrees through out this process. 2 - Cook ribs uncovered for 2 hours with smoke and heat. 1 - Wrap ribs in foil and return to the smoker and cook for 1 hour, with just heat. No need for smoke after this point.
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Armadillo Pepper shows you how to smoke baby back ribs using the 2-2-1 method.• 2 hours smoking• 2 hours tenderizing • 1 hour -- sauce and smokeThere two imp.
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The 2-1-1 refers to the hours for each part of the method. Cook uncovered for 2 hours with smoke, 1 hour wrapped in foil and then 1 hour uncovered again. The temperature should be around 225°F for the entire cook. This process is great and foolproof way to produce moist, tender barbecued baby back ribs. The trick to this whole process revolves.
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The 2 2 1 method is a popular method for grilling and barbecue enthusiasts. What it involves is unwrapping and wrapping the ribs at the precise moment, for optimal results. The 2 2 1 term refers to the amount of time that the ribs go on the grill, which is split into three stages.
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Instructions. Fire up your smoker for 225 F. Use a medium or light wood. I prefer hickory, cherry, apple, peach or maple. Spread a thin layer of mustard on both sides of the ribs. Dust lightly with the rub. Smoke for 2 hours, bone-side down. Lay out a large piece of thick foil (double it if using thin foil).
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The 2-2-1 refers to the timings you should stick to when smoking ribs. The first stage is smoking ribs unwrapped for two hours, the second stage is wrapping the ribs in foil and smoking them for a further two hours, and in the final stage, you remove the foil from the ribs and cook them for one more hour. The 2-2-1 method is so ideal for baby.
