DJ BBQ's rad rum ribs | Pork recipes | Jamie Oliver recipes (2024)

FAQs

What is the 3 2 1 method of barbecuing ribs? ›

Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

Transfer ingredients: transfer marinade into a gallon-size plastic or baking dish and submerge the rack of ribs. Make sure it's all covered in the marinade. Marinate: marinate for around 12-18 hours for best results (overnight). If you're short on time, we suggest no less than 2 hours.

Maintain a low and steady temperature: When smoking ribs, it's crucial to maintain a consistent temperature. Aim for a temperature between 225°F and 250°F (107°C and 121°C) throughout the cooking process. This slow and low cooking method helps break down the collagen in the meat and keeps it moist.

At 170 to 180 degrees, the meat is noticeably dryer, but the cooking time is a more manageable 6 to 8 hours. I start cooking ribs in the oven at around 200 degrees if they're wrapped in foil, and unwrapped ribs at 225 degrees to compensate for the cooling effect of evaporation from the exposed meat surface.

Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Double wrap each rack of ribs securely and enjoy some ribs in no time.

Marinades and dry rubs both add tons of flavor and dimension to your recipes, but they work in totally different ways. While marinades are great for tenderizing the meat by breaking down muscle fibers and adding moisture, the flavor of a marinade is usually the focal point of the recipe.

She combines 3/4 cup apple cider vinegar with 3 cups water and places the ribs in this mixture for about 20 minutes.

Do Ribs Need To Be Rinsed? Carr says ribs do not need to be rinsed. “Rinsing fresh meat or poultry is unnecessary as the bacteria causing possible foodborne illnesses will be terminated with proper endpoint cooking temperature and time combination,” explains Carr.

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

What can I use instead of apple juice for ribs? ›

Apple juice adds to the apple flavor of the rib sauce. It also creates steam inside the foil pack so the ribs don't dry out. If you don't have apple juice you can use orange or pineapple juice, stock/broth or just plain old water.

This recipe skips the braising step, so you have to keep them moist another way. Steam and basting are the magical solutions to this conundrum. Using a small saucepan heat apple cider and butter and then place it in the grill with the ribs. The steam from the liquid will keep the ribs from drying out.

Place the ribs in the smoker, fat side up, and cook for 3 hours. Wrap each rack of ribs individually in foil with a little bit of apple juice or beer – this will help keep them moist and infuse some extra flavor. Place back in the smoker and cook for 2 more hours until tender but not falling apart.

Oil the grill grates. Place the ribs bone-side down, on the cooler part of the grill (indirect heat). Cover and cook, rotating the ribs once, until the meat is tender and pulls away from the bones, about 2 hours.

Set up your smoker for smoking at about 225°F (107°C) using indirect heat. Once the smoker is ready, place the ribs directly on the smoker grate, or you can use a rib rack if you need to fit more. Let the ribs smoke cook for about 5 hours or until they are as tender as you like them.

A rack of back ribs will take between 1 1/2 -2 hours to cook (with lid closed), and you should flip them approximately every 20 minutes. Baste with BBQ sauce each time you flip. To check for doneness and tenderness, insert a sharp-knife between two ribs, it should insert without any resistance.