{"id":227,"date":"2022-01-11T09:21:40","date_gmt":"2022-01-11T09:21:40","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=227"},"modified":"2023-09-22T09:37:15","modified_gmt":"2023-09-22T09:37:15","slug":"smoking-baby-back-ribs-2-2-1","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/smoking-baby-back-ribs-2-2-1\/","title":{"rendered":"Smoking Baby Back Ribs 2-2-1 Style: How to Get It Perfect"},"content":{"rendered":"\n

Smoking baby back ribs 2-2-1 refers to how many hours each step of the process will take. Smoke unwrapped baby backs for two hours, then wrap them tightly in aluminum foil (add some butter or liquid to take your ribs to the next level) and cook for another two hours. Then, unwrap the ribs and cook for a final hour.<\/p>\n\n\n\n

I grew up using the 3-2-1 method but started playing around with other methods when I was crunched for time. That’s when I discovered the 2-2-1 method. My wife is a rib fanatic, and she has me grilling 2-2-1 ribs every weekend in the summer. Good thing I love ribs, too!<\/p>\n\n\n\n

In this post, I\u2019ll break down everything you need to know about the 2-2-1 method. I\u2019ll hit you with all the tips and tricks you need to make this your new go-to method. Let’s grill!<\/p>\n\n\n

\"Smoking<\/figure>\n\n\n

What is the 2-2-1 Method for Smoking Ribs?<\/h2>\n\n\n\n

Don’t let the name confuse you – it\u2019s just an easy formula pitmasters use to smoke ribs<\/a> to perfection.<\/p>\n\n\n\n

It means you should smoke baby back ribs for two hours which lets them get sublimely smokey. <\/p>\n\n\n\n

Then, cook the ribs for another two hours wrapped in foil with a liquid, which bastes the ribs and makes them ultra-tender.<\/p>\n\n\n\n

Finally, when the two hours are up, you remove the foil and allow the baby back ribs to cook for another hour. This firms up the bark and lets the (optional) glaze set.<\/p>\n\n\n\n

What You Should Know About the 2-2-1 Method?<\/h2>\n\n\n\n

Here are a few things that you will need to know to get this technique just right:<\/p>\n\n\n\n

Preparing the Ribs<\/h3>\n\n\n\n

First things first – you\u2019ll need to trim them. Trim off any chunks of white fat with a sharp knife. Do this carefully so that you don’t remove too much.<\/p>\n\n\n\n

Remove the membrane from the ribs. It\u2019s a thin sheet on the bone side of the ribs. Use a knife to loosen it from a bone, then grab it with paper towels and pull it away from the ribs.<\/p>\n\n\n\n

You can leave the membrane on, but it\u2019s rubbery and chewy, and your ribs won’t get as smokey.<\/p>\n\n\n\n

Removing the membrane can be tricky, but once you start smoking ribs on the regular, you\u2019ll be peeling it off like a pro, I promise. And with my divine baby back rib recipe (keep reading), you\u2019ll be making ribs every week, like me.<\/p>\n\n\n\n

Once the excess fat and membrane have been removed, run the ribs under cold water. Then, pat dry with paper towels.<\/p>\n\n\n

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\"smoked<\/figure><\/div>\n\n\n

Choosing the Wood<\/h3>\n\n\n\n

The species of wood chips or chunks is important due to the flavor that they lend to the ribs.<\/p>\n\n\n\n

I would recommend apple, pecan, or cherry. I smoked some St. Louis cut ribs with hickory last weekend, and they were so good there were no leftovers, so feel free to give hickory a go, too.<\/p>\n\n\n\n

You can also play around with a blend of woods to find your favorite.<\/p>\n\n\n\n

If you\u2019re new to smoking, controlling the level and quality of the smoke is far more important than wood species. Large billows of smoke are great when they\u2019re selecting a new pope, but not when you\u2019re smoking ribs. The smoke coming off your cooker should be thin and barely visible.<\/p>\n\n\n\n

I would also suggest that you steer clear of mesquite. The robust flavor of the wood can overpower smoked ribs.<\/p>\n\n\n\n

Using Mustard as Adhesive<\/h3>\n\n\n\n

One debate that rages in the barbeque community is about using mustard as a binding agent. A number of recipes instruct you to slather mustard on the ribs before seasoning them and placing them in the smoker. Mustard can seem like an odd addition, and many people are hesitant to take this step.<\/p>\n\n\n\n

So, which side of the debate do I fall on? I\u2019m team mustard. I think it acts as a nice binding agent for the seasoning and helps crank out juicy, tender ribs. If you\u2019re not convinced, you can skip the mustard and just season the ribs.<\/p>\n\n\n\n

But, take it from me – after the smoking process, the mustard flavor is drowned by the seasonings, smoke flavor, and pork richness. By the time the meat is served, you won’t be able to taste the mustard.<\/p>\n\n\n\n

Still not convinced? Here\u2019s an idea. The next time you smoke ribs, cover half the rack in mustard, and leave the other half uncovered. Cook as normal and see which half you like better.<\/p>\n\n\n\n

There’s no need to spring for anything expensive or fancy, either. Regular yellow mustard will be just fine.<\/p>\n\n\n\n

Spritz Ribs if They Look Dry<\/h3>\n\n\n\n

Have a spritz bottle on hand, and be prepared to spritz those ribs if they start looking dry. Fill the bottle with water, beer, apple juice, or another liquid.<\/p>\n\n\n\n

Choosing Your Sauces<\/h3>\n\n\n\n

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. It\u2019s a game-changer that can take your ribs to another level.<\/p>\n\n\n\n

Just remember to brush the sauce on towards the end of the cook to prevent the meat from burning. Shoot for around 30 minutes before the ribs finish cooking.<\/p>\n\n\n\n

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