People often ask me which are my favorite ribs. First let me say that I love all ribs and picking a favorite is almost like picking your favorite offspring. But if I was forced to choose just one, I’d have go with baby backs. Taken from the area along the sides of the pig’s spine, they are more tender and a little leaner than spare ribs that come from down near the belly. And there’s nothing better than putting a great cook on a rack of baby back ribs.
Most people are familiar with the now somewhat cliché 3-2-1- method of cooking spare ribs. The name comes from the times of smoking ribs for 2 hours, then wrapping in foil with some liquid for 2 hours, and then finishing them off for 1 more hour unwrapped. Most people will alter it to 2-2-1 for baby backs.
I’ve found that while this method will certainly give you tender ribs; it leaves quite a bit to be desired. The tendency of the meat to become a little mushy and not unlike boiled ribs is the biggest flaw in my book.
In this recipe, I’m going to share my fool proof method of smoking ribs to perfection. So let’s get to it.
These ribs look delicious!
I love reading your site. So many great recipes.
This is a great blog. Love this method of cooking ribs.