Don’t be jealous of my fabulous looking Tyson Spare ribs! You can make them, too! While grilling is the fun thing, smoking makes stuff fall right off the stinking bones. OH MY GOODNESS!! Or as a long ago airplane seat partner says, “Oh My Stinking Heck!”
2-2-1 Method of Smoking Ribs
The 2-2-1 method of smoking ribs is not rocket science… just a series of basic instructions that will do some magic on your ribs and make them more tender that you could ever imagine.
The 2-2-1 method starts out by preparing the ribs as normal… removing the membrane, dusting with McCormick Sweet & Smoky rub or with just some salt and pepper if you prefer, and then onto the smoker grate for about 2 hours.
This first stage is the first “2” in the equation and is over when you see the meat starting to pull back from the bone about a quarter inch. This normally requires about 2 hours or so if you are able to maintain 225 degrees in your smoker.
The second stage of the process is removing the ribs from the smoker and wrapping them in heavy duty foil. Just before closing up the foil, splash on some apple juice (We used Old Orchard Apple Kiwi Strawberry this time, since that is what we had open).
Place the ribs back in the smoker wrapped in foil and let them cook for 2 hours.
This is the second “2” in the formula, for the most tender ribs you ever tasted.
When the second stage is over, remove the foil and place the ribs back on the smoker grate unwrapped to firm them up a little before serving. Slather them with BBQ Sauce of your choice (We used Kraft Hickory Smoke and Kraft Honey mixed together in equal parts.) We should have continued to add sauce throughout this entire step, but didn’t, since we did not know who would want more or less sauce. When we reheated the leftover ribs later, we added more sauce and they were even better!
You are now to the last and final stage in the process… the “1“.
Keep a close eye on the ribs at this point and remove them when they reach 172 degrees which should take about 45 minutes to an hour.
Let the ribs sit on the counter for about 15 minutes before slicing to allow the juices to redistribute throughout the meat.
Note: this 2-2-1 method is designed for spare ribs… if you are looking to smoke full sized ribs, then the process will be closer to 3-2-1.
Think your ribs are better than mine? Then, submit your recipe to the #DibsonMyRibs contest and you could win!
Forget ordinary BBQ. We want to know why your rib recipe using McCormick Spices and Kraft BBQ Sauce takes pork ribs to the next level. This summer, share your favorite pork rib recipes including your favorite McCormick® Spices and Kraft® BBQ Sauce and you could WIN great prizes! To enter and vote for your favorite recipes, visit PorkBeInspired.com/DibsOnMyRibs
- The contest runs until August 12, 2012, at 11:59 p.m. ET.
- The contest is co-sponsored by Tyson Fresh Meats, Inc., McCormick & Company, Inc., Kraft Foods, Inc., and the National Pork Board.
- Two Grand Prize winners (one in each recipe category) will receive a one year supply of groceries awarded as twelve $500 Wal-Mart gift cards. Grand Prize Winners will also have the opportunity to attend the Memphis in May BBQ Event in Memphis, TN in May 2012. (See contest site for full prize details.)
REQUIRED: You don’t have to get into major details, but tell me how you like your Ribs!
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