3-2-1- Baby Back Ribs

I gotta start by saying that the baby back rib is my absolute favorite cut of rib. If you take your time at the store while looking through them and pic out a rack that has a good meat-to-fat ratio, you will be more than pleased with your results after cooking them. Now this year is my first year of really getting down to business and going all out with smoking ribs. I went out and bought a nice rig (Chargriller Duo) and got a Side Fire Box for it so I could have Texas-Style BBQ. That means using indirect heat as the cooking method. I most always use charcoal as my main source of fuel and add various woods for smoke. They range from bourbon barrel wood, apple, hickory, mesquite, pecan, and maple. The 3-2-1- method of cooking is simply putting the ribs in the smoker for 3 hours, wrapping them in foil with some kind of liquid and putting them back in for 2 hours, and then taking them out of the foil and finishing them for the remaining 1 hour. During the last 30 minutes, you want to put your sauce on the ribs if you like sauce on them. Make sure to put warm sauce on them instead of cold out of the fridge sauce as it will delay the finishing of the cook. Ok so I have a video of my finished ribs here, and what I like to do is just put them on my gasser to sauce them. I'll just brush some sauce on and let 'em sit there for a few minutes and then flip and repeat the process. Enjoy the video!