2-2-1 Baby Back Ribs

[Mike L]

I did a very basic baby back ribs cook yesterday in my WSM using the Minion method and the 2-2-1 technique. Turned out very well as you can see.

Pictures and videos of the entire cook on my Phanfare page: Baby Back Ribs 2-2-1 slideshow

Criticism welcomed.

 

[Cliff H.]

Very nice.

 

[deguerre]

The last pic says it all. :thumb::thumb:

 

[chambersuac]

They look great

 

[sfbbqguy]

Look great from this angle too. I know the comp boys need some pull back but I love when they fall off the bone.

 

[Bluesman]

That looks great. Now I'm hungry. :clap2:

 

[Johnny_Crunch]

Looks good! Now what's for breakfast?

 

[4dueces]

OK, since I'm fairly new to this I have to ask. What is the 2-2-1 method?

 

[McGurk]

2-2-1: 2 hours smoked naked, 2 hours smoked while wrapped in foil, 1 hours smoked naked again, and when you should apply a sauce if you desire.

 

[Smokey Al Gold]

Looks very nice!

 

[SmokeJumper]

Nice ribs. Please send the rib bones COD to bigabyte.

 

[Big_AL]

Nice looking ribs. Plus they were on sale. :-D

 

[MOS95B]

Dem Dere's some meaty ribs, I tell ya!!!

Looks awesome!!!

 

[Big George's BBQ]

I agree last Pic says it all

 

[FretBender]

I'm trying the 2-2-1 tomorrow. I never used a "method" before and was told 3-2-1 was the way to go and at 220 I did the 3, wrapped for the 2, and at unwrapping they were WAY done, very mopist and tasty but the texture of pulled pork so unwrapping pretty much took the meat off the bones. Going to lower the first 2 hours to 200 also.

 

[Bartstop]

I'm trying the 2-2-1 tomorrow. I never used a "method" before and was told 3-2-1 was the way to go and at 220 I did the 3, wrapped for the 2, and at unwrapping they were WAY done, very mopist and tasty but the texture of pulled pork so unwrapping pretty much took the meat off the bones. Going to lower the first 2 hours to 200 also.

3-2-1 is for spare ribs

2-2-1 is for babybacks

 

[Grabnabber]

Awesome- I get the same ones at my local Dominick's.

Nice pics! :thumb:

 

[whodeyQ]

I really enjoyed the slideshow, very informative in a short period of time. Maybe if I'd seen that before my first cook I wouldn't have taken the lid off every five minutes

 

[thunter]

Hawngry now... thanks alot!

 

[Rich Parker]

Nice ribs!