Easily the best 3-2-1 baby back ribs I have ever made. I think I might have overdone the wrap, when I tried to transfer to the grill from the foil they were already falling apart. Coated in a mixture of Dijon mustard, mayo, and bourbon, rubbed with Tuffy Stone sweet rub and Meat Church Texas Sugar, 3 hours at 250 on a Weber Searwood. Braised and wrapped for 2 hours in 50/50 ACV AND Apple juice with some more bourbon, brown sugar, and 4 pats of butter for each rack. Somehow transferred to rack and basted with Baltimore BBQ company sauce for 30 min and then immediately destroyed by my 13 year old and I. Super tender, bones fell right out, bark was crisp and sweet, just amazing.
by ham_cheese_4564
5 Comments
So far nothing beats ribs on the pellet grill. Almost fool proof. I’m still trying to perfect chicken.
These look great!! Lovely bark. I’ve done babybacks a few times on the pellet grill, and tend to go 250 unwrapped for 2 hours, wrapped for another 2, then finish back on the grill for 30 minutes or so. They come out amazing!!! But I don’t like mine falling apart as much. I know some people do haha
Nice meat 🥲
in my experience, 3-2-1 is way too long, especially for baby back and at 250.
i find 2-1.5-0.5 at 225 still leaves a nice bite. 2-2-0.5 for st louis style.
The more liquid you add to the foil, the more likely you are to boil them. This will surely speed up the fall apart stage.
I’ve made a fuck ton of ribs over 15 yrs. For me, 3-1-1 is where it’s at. The meat comes right off the bone when you eat it but the rack isn’t falling apart when you handle it. Or when you plate them. Here’s your meat. The bone already fell out.
To some people, this really impresses them. There is no right or wrong way, just personal preferences. Ribs are fucking delicious regardless and we can all agree on that.
The fall of the bone racks are awesome for homemade McRibs.