3-2-1 Ribs

August 21, 2013

3-2-1 Rib Smoking was Jim’s project this past Saturday. I’m just learning about the fine points of BBQ but now know that the ribs are cooked unwrapped for three hours, wrapped in foil for two and then unwrapped for the final hour. This gives the meat time to soak in smoke during the first three hours, when most smoke is absorbed. During the wrapped period the ribs are steamed, making them more tender and loosening the meat from the bone. During the last hour the ribs are exposed to the dry, smoky heat again to form a surface crust. This crust is actually called BARK and it’s so yummy! The night prior to smoking, Jim rubbed the ribs with mustard and spices before wrapping them in foil. Being out on the deck with Jim for part of the long cooking time gave me the opportunity to knit in that beautiful weather and to observe this Hummingbird Moth in our back yard.

Jim used a ceramic cooker Dawn found for us at a neighbor’s garage sale in Iowa City. These cookers weight 400 pounds, so, Lars needed to take out some screws so we could lift it into the Highlander.

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One Response to “3-2-1 Ribs”

  1. Jeanne says:

    That’s the same way we learned to do ribs at “Spring Training BBQ School” at Iowa State a few years ago! Sometimes Ray adds apple juice to the ribs while in the foil. Aren’t ceramic cookers great We have a Big Green Egg. Love BBQ ribs!

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