Ribs, Aggressive Cook
Ribs, Aggressive CookAlmost everybody loves Barbecued Ribs; trouble is that there is a lot of confusion for the “Backyard Griller”. What kind or cut to use, to sauce or not to sauce, to foil or not and how long to cook them. Falling off the bone or not…
Good ribs really are easy to do and will make your friends think you are “The Grill Master”. The first thing to keep in mind that there are lots of ways to the same end, but some are not as good or easy as others.
A few things to think about…
1st DON’T Pre Boil your ribs. All that brown water you pour out is just flavor going down the drain. Steaming and pressure cooks are the same thing. You’re just throwing away your money and wasting your time.
2nd Remove the membrane from the back of the ribs. This lets your seasoning into the meat. Sometimes this may not be convenient. If that is the case then just score it with a sharp knife. Here is a link showing you how to remove the membrane.
If time permits (5 or 6 hours) one of the best methods is 3-2-1 for spare ribs or 2-2-1 for baby back ribs or St Louis-style ribs shown here by Rusty Stander.
Also Known As: 3-2-1 Ribs, 321 Ribs, Texas Crutch
3-2-1 Method - This method of cooking ribs is meant for the bigger pork ribs – spare ribs. If you're cooking baby back ribs or St Louis-style ribs then you should be using the shorter 2-1-1 method instead. The 3-2-1 rib method is a great way for cooking whole racks of spare ribs. The 3-2-1 refers to the hours for each part of the method. Cook uncovered for 3 hours with smoke, 2 hour wrapped in foil and then 1 hour uncovered again. The temperature should be around 225°F for the entire cook. This process is a great, unkept secret for tender and juicy barbecued spare ribs.
Aggressive Cook, some of you may have heard this term before. It refers to cooking at a higher temperature for a shorter time. I have seen it applied to ribs, pork butt and brisket. We are doing St Louis style ribs here. We cook ribs, etc. at the Murrieta Farmer’s Market every week. Getting there and setting up as the sun comes up. The hard part of this is to have good food ready as the crowds move through. The Tri-Tip is easy, but it took some time to work out a good rib cook. It was well worth it.
I have found that I can put out some ribs in 3 hours that folks just go crazy over. These St. Louis ribs are tender, juicy and beautiful just to look at not to mention absolutely delicious. I do them for 3 hours @ 325-350 degrees (160-180c) doing 1-1-1 or 1 hour on the grill, 1 hour in foil, then sauce for 1 more hour.
Prep Time: 10 minutes
Cook Time: 3 hours @ 325-350 degrees (160-180c)
Grill: Louisiana Wood Pellet Grill
Rub, Pete’s Firehouse Original
Sauce, Grandville’s Cajun Kick Gourmet BBQ Jam
Because we are Tailgating we don’t have the convenience of a kitchen. So, instead of removing the back membrane I just score it with a sharp knife. (Cut a few slashes in it) to let my seasoning in. Then, onto the Louisiana wood pellet grill at @ 350 degrees (180c) for an hour. After an hour has passed pull your rack and foil them, sealing tight and go another hour. For the 3rd and last hour I don’t pull them off because they are full of hot juices. But just open them up with my tongs. I sauce them up real well and just loosely close the foil. Almost always sell out. The aroma brings folks from all over.
On the Grill & Ready to ServeCooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 for a quick clean burn.
So after the grill comes up to temp and burns clean turn it back down to 350 degrees (180c). Place your ribs directly onto the grill and just let it hang out in the smoke and get happy for an hour. After an hour has passed pull your rack and foil them, sealing tight and go another hour. For the 3rd and last hour I don’t pull them off because they are full of hot juices. But just open them up with my tongs. I sauce them up real well and just loosely close the foil.
When the meat reaches an internal temp around 180-190 degrees (80-90c) it is time to eat.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it!
Live your Passion,
Ken & Pattihttp://datenightdoins.com
Our Thanks To:
Pete’s Firehouse BBQ
Rubs & Sauce
951 848 9764
Grandville’s Gourmet BBQ Jams
360 943 2861
Maverick Industries, Inc.
F.Dick Professional Knives and Tools
A storage container & dispenser for wood pellets