{"id":8075,"date":"2022-11-16T10:56:59","date_gmt":"2022-11-16T10:56:59","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=8075"},"modified":"2023-09-20T15:47:19","modified_gmt":"2023-09-20T15:47:19","slug":"3-1-1-ribs","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/3-1-1-ribs\/","title":{"rendered":"3-1-1 Ribs Method – Amazing Smoked Ribs (And Recipe)"},"content":{"rendered":"\n

To use the 3-1-1 method, cook ribs on your smoker unwrapped for 3 hours, then wrap them in foil and cook for an hour, and finally unwrap the ribs and cook them for another hour. Boom. Ultra-tender, smoky, delicious ribs await you. The 3-1-1 ribs method is so easy and consistently delicious.\u00a0<\/strong><\/p>\n\n\n\n

I\u2019ve been using the 3-1-1 method to cook unbelievable baby back ribs for more than a decade. The 3-1-1 rib process gets me mouth-watering results each time. These ribs are next-level good. Like, last meal on earth good.<\/p>\n\n\n\n

Let’s dive into the 3-1-1 method and see what all the hype\u2019s about.<\/p>\n\n\n

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Sourcing \u2013 Spare vs Baby Back Ribs<\/h2>\n\n\n\n

The 3-1-1 method is perfect for baby backs. They\u2019re smaller than spares, so they cook up a little faster. Try the 3 2 1 method for amazing spare ribs. Let\u2019s take a quick look at each cut:<\/p>\n\n\n\n

Spare Ribs<\/h3>\n\n\n\n

Spare ribs, also called side ribs, are a set of various ribs cut from the lower side of a pig, specifically the belly and breastbone area. Spare ribs typically include between 11 to 13 bones and a layer of meat at the top.<\/p>\n\n\n\n

Baby Back Ribs<\/h3>\n\n\n\n

This is the cut where the loin meets the backbone. They are shorter than spare ribs, thus the name “baby.” Baby backs also have less fat than spares. They are the ideal cut for the 3-1-1 method.<\/strong><\/p>\n\n\n\n

3-1-1 Ribs Method<\/h2>\n\n\n\n
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Dry Brine<\/h3>\n\n\n\n

I like to dry brine my ribs. Use \u00bd teaspoon of Kosher salt per pound of meat, or \u00bc teaspoon of table salt per pound. Sprinkle the salt over the meat and refrigerate the ribs for 4 to 24 hours. The salt adds flavor and helps lock moisture into the meat.<\/p>\n\n\n

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Get Your Smoker Ready<\/h3>\n\n\n\n

Preheat your Big Green Egg or whatever smoker you\u2019re using to 225\u00b0F. If you are using the Big Green Egg or other kamado cooker, a water pan is unnecessary. <\/strong>Eggs are well sealed and insulated, so you don\u2019t need water to add humidity or stabilize temperatures.<\/p>\n\n\n\n

Pick your wood. <\/strong>I like to smoke ribs over oak. It will not overwhelm the natural flavor of ribs, and it\u2019s a classic smoking wood. You can also use hickory wood, pecan, or apple. Play around with different woods and see which you like the best. I don\u2019t soak my wood chunks or chips in water before using them.<\/strong><\/p>\n\n\n\n

If you are using a gas or charcoal grill, set it up for 2-zone cooking by placing the wood or coal on one side of the firebox and an aluminum pan filled with water on the other. The water pan will help keep the temperature regulated and add moisture to the cooking environment.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n