Smoked Spare Ribs -The 3-2-1 Method

you'll be smoking a slab of ribs today as the spare ribs cut turn st. louis-style so it's got the chine bone and bow the stuff the top removed this is three pounds and we're getting ready by prepping the thing first thing we do is remove the membrane see the knife in there somewhere lift it up and start working and lose a piece of paper tap houses process that that's gone now trunks a little bit of fat and this little extra bit of diaphragm that's in here goes to that that's just tough a little bit of fat not much a little rigor Adam there's a layer of feather there but it'd be okay that we just could have minimum size phones here two three four five six and starting with the bone side we went to the rub on D get the grub boot here we use the ball part mustard to take much and it won't leave a mustard flavored system flavor enhancer and glue and then we're gonna dredge it pretty well with either the rub okay that's crazy rub it in just a little bit I'm going to the meat side up now do the same thing we're to get the smoker started it's going to be running at 225 to 250 and with the three to one method we're going to use the three to one method for this it's gonna be three hours of smoke two hours wrapped up in foil and an hour back in the heat to firm it up these whatever recipe you like this is a great recipe here okay we got the grill done fired up here it's it's given away I've got a hunk of Hickory that's what I like to use some people use Mesquite I think it's too acrid and I got just full of fire going right in the middle to Center them a little bonus way out that's what I'm gonna use for the entire three-hour smoke got a drop down great and the terra cotta saucer from Walmart for the flower pots cover with foil for easy cleanup to provide me some indirect heat migrate and then the ribs go on and this being the three to one method I'm going to close the lid smoke them for three hours not disturb them they're gonna be done at 225 to 250 gonna get a suture Pro right there and we'll be done shortly okay it's been three hours at between 225 and 250 mostly and probably averaging around 2:35 and it's time to take the ribs off they look great we haven't peaked and this is the first time we've looked at them but kind of I adhere to the policy if you're looking you're not cooking so now we're gonna go take them wrap them up for stage 2 the process step 2 your first step was the three-part now it's three hours in a smoker 225 degrees indirectiy using Hickory step two is we're going to create a airtight environment for the riffs of steam and the steaming will tenderize them by breaking down the collagen so squirt on some barbecue sauce and this is just a woman my wine barbecue sauce and then a little bit more the rub the simple way to do this what I like to kind of fancy we're begging to these things are good to four degrees so that doesn't melt I wouldn't recommend just wrapping in plastic wrap if you want to create a good airtight environment you can use these pants or bags then saran wrap and then foil or just lots of oil but here we go wrap these up tuck them under [Music] then I'll do that half little sauce I'm just good meat side here funny good enough more the rubs just like it okay yes you look good now here we come different routes to here where summer and the air conditioning goes on we go right back out in the smoker we're back on at 2:25 for that couple hours it's a beautiful cool March day here in South Texas so what we're gonna do is I have the oven premium it's a 225 put these in the oven for two hours that's the two portion of our process okay the two hours in the oven section two is done so we did it two three with three hours in the smoker with hickory smoke the two reps tightly in the oven at 225 to break down the collagen and the rigorous of fat and now we unwrap it and then the one portion kicks in or it does one hour in the oven just to kind of tighten things up this is fighting pops they're gonna be just a little over here I'm gonna make a big mess one right there do the same thing to this side get the steam in and holy that's what love the collagen and that red your dad down there that won't contribute much okay we're ready for the the one portion back in the oven 225 degrees to tighten up for an hour sometimes it don't go that long just kind of watched after about a half hour see what it looks like well this was the last step of the three to one method and turn end up taking them out after about 30 minutes in the oven so just have a three to one it's more like a three two and half let them rest about a half an hour so the everything kind of settles down and that's the batter just slicing up got a good smoke ring all through it it's sticky from the collagen this is gonna be it's nice and moist beckoning sometimes if you let this go too long he gets too tender by Kansas City barbecue Jenny contests standards if they like it or it doesn't exactly fall off the bone just a little bit of a bite that's good that's not how I'm gonna I'm not doing for kind of some dinner for me so falling off the bones okay with me this appears to be how this one kind of goes you know actually this is just perfect and the other old the rub recipe we used was wolf rub and a wolf run bold go by his recipe it's a good product and if you own my barbecue sauce recipe come to our BBQ website and they'd be able to find it there I'm get a free taco sauce recipe and a good couple of good barbecue sauce recipes that you really need thank you

Channel: steve78412

Views: 1,830,168

Rating: 4.257709 out of 5

Keywords: BBQ, Barbecue, smoking, smoked, ribs, spare, St., Louis, cooking

Id: 0dNsvsxwOs0

Length: 11min 43sec (703 seconds)

Published: Wed Mar 16 2011