Smoking baby back ribs 2-2-1 refers to how much time each step of the process should take when making this dish.
To be honest, I grew up on the 3-2-1 method, but when this proved to dry out the ribs too much, my family began looking for alternatives. While we certainly didn't invent the 2-2-1 method, we learned to cut down on the amount of smoking time.
In this post I will break down the 2-2-1 method and provide all the tips and tricks you need for your new go to method. Let's begin!
Don't let the name confuse you - it is actually an easy formula for you to learn how to smoke ribs to perfection.
It means you should smoke the baby back ribs for two hours, then cook the ribs for another 2 hours but this time, wrapped in foil. After this, you remove the foil and allow the baby back ribs to cook for another hour.
If you know even a little bit about barbecuing that the temperature plays an important role - it isn't just about time. The perfect temperature to smoke ribs is at 225 degrees Fahrenheit. While smoking the meat, you can go up to 250 degrees Fahrenheit but you should keep a close watch on the ribs to make sure that they don't become dry.
Here's another question you may have:
Well, the cooking time all depends on the size of the baby back ribs. If they are average size, then you can follow the 2-2-1 method to the minute. However, if you are dealing with larger ribs, then you may want to smoke them for a little longer for that smoky flavor.
Still, it is unlikely that you will have to smoke them for too much longer. Make sure to monitor the internal temperature of the ribs to ensure that they aren't overdone.
Another question you may have is:
On average a rack of baby back ribs consists of 10 to 13 ribs each 3 to 6 inches long. A single rack will weigh about 1 and 1/2 to 2lbs. So, how much will it take to smoke a larger quantity?
Well, the actual weight doesn't matter here. This is because the ribs will cook evenly and at the same time. Due to this, you can apply the 2-2-1 method to any quantity of ribs as long as it fits in your smoker.
Well, this is a tricky question. The reason that most people now use the 2-2-1 ribs method is because baby back ribs - also known as loin back ribs - are quite small and don't have a great deal of meat on them. As such, they need to be smoked for a shorter period of time.
Spare ribs and St. Louis style ribs are larger and meatier, though, and need to be smoked for longer. This does depend on the rib rack that you have bought. If it is on the smaller side, then smoking it for a shorter period may work. Otherwise, you may need to smoke these ribs for three hours the first time around.
Before I explain the step-by-step method. Here are a few things thing that you will need to know to get this technique just right:
Baby back ribs don't have too much meat on them so you may be surprised to learn that you still have to trim them. If there is a lot of membrane or fat on the rack, though, you will need to start trimming. Do this carefully so that you don't remove too much.
Once the excess fat has been removed, run the ribs under cold water. Then, pat dry with paper towels. You will then be ready to move onto the next step in the process.
As you are aware, wood chips choices are important due to the flavor that it lends to the ribs. However, you should bear in mind that baby back ribs are fairly learn. As such, they benefit from milder wood.
While it is all down to preference, I would recommend apple, pecan, or cherry. I would also suggest that you steer clear of hickory or mesquite. This can be too much for these smoked ribs.
One thing that people will always asked about with smoked baby back rib recipes is the addition of mustard. A number of recipes instruct you to spread mustard on the ribs before placing them in the smoker. This can seem like an odd addition and many people are hesitant to take this step.
Well, I'm here to tell you that it is perfectly alright to use mustard. It simply acts as a glue to your rub, ensuring that the spices stick to the ribs. Skip this step and I can guarantee that you attempt to smoke ribs will not be as successful.
You can put your mind at ease - during the smoking process, the flavor of the mustard is broken down. By the time the meat is served, you won't even be able to taste it.
There's no need to spring for anything expensive or fancy, either. Regular yellow mustard will be just fine.
One thing that a lot of my friends will complain to me about their smoked meat is that it tastes good but despite their best efforts it didn't fall off the bone.
This term is thrown around quite a bit on the BBQ competitions circuit which makes people imagine that this is the right way to smoke ribs. This isn't the case at all, though!
Rather, the meat should slide off the bone when you tug on it. This means that it is well-cooked, but still moist and tender enough to be enjoyable.
It should go without saying that your favorite barbecue sauce is the best accompaniment to these ribs. I would recommend using a high quality BBQ sauce for this recipe as it can make all the difference to how the meat tastes.
Just remember to add the sauce in towards the end to prevent the meat from burning.
Here are the ingredients and steps to pay attention to:
Set the smoker to 225°F.
If you are smoking the ribs on a charcoal grill, only add coals to one chamber, leaving the other one free.
Apply a thin layer of mustard on either side of the ribs. Drizzle the rub on top. If you don,t have a preference, make one up with onion powder, garlic powder, cumin, brown sugar, kosher salt, and cracked black pepper.
Place in the smoker bone side down for 2 hours.
If using on a charcoal grill, place the ribs on the side with the indirect heat.
Cut out a large piece of thick aluminum foil. Add honey, chili sauce, and some butter to the middle of the foil. On top of this, place ribs
Lay out a large piece of thick foil (double it if using thin foil). In center of the foil squeeze out a line of honey, a few teaspoons of chili sauce, and a line of margarine.
Place the ribs bone-side down onto the center of the foil. On the meat side of the ribs, apply more honey, chili sauce, and butter. Then, wrap the foil around the ribs tightly to form a seal.
Put the ribs back in the smoker for two hours. To test that they are done, insert a toothpick. It should slide easily through.
Open the foil but beware of the escaping steam. Remove the ribs from the foil for the last hour and place them on the smoker grates directly. Reserve the juices in the foil and use for basting. Smoke the ribs for another 30 minutes, brushing the juices onto the ribs every 10 minutes.
After the 30 minutes is up, brush on the sauce and then let it smoke for another half an hour. Remove from the smoker once the cooking process is over.
Let the meat rest for up to 15 minutes before cutting and serving.
There you have it - the ultimate guide to smoking baby back ribs! Now that you know the secret, it is time to try it out for yourself!