Baby Back Ribs are one of the most popular cuts to smoke, and also allows you to try variations for different flavors, and my favorite, is my collaboration of Baby Back Ribs, and 105 West Brewery’s Bear Chested Imperial Stout.
I have always been a Low and Slow smoker when it comes to ribs, and the 3-2-1 method brings it. I also am a firm believer that sauce is on the side, and the ribs are all about the dry rub. But after working with some additives, I finally landed on an idea for the 2nd phase: Adding a good imperial stout to the ribs, and allow them to braise while in the foil. The rich flavor of my favorite, “Bear Chested Imperial Stout” from 105 West Brewery in Castle Rock, Colorado adds a great accent to the finish of the taste of these ribs. If you have a favorite where you are, use it…but if you are anywhere near Castle Rock….try the Bear Chested. You will no regret it.
Bear Chested Baby Back Ribs
Course: MainCuisine: American, BBQDifficulty: Easy30
minutes6
hours6
hours30
minutesTHE 321 RIBS METHOD EXPLAINED
The 3-2-1 ribs BBQ method is easily one of the most popular ways to cook ribs, and in our opinion, it’s the best. However, it has also stirred controversy in the BBQ community due to differing opinions and variations of the method, so we decided to set things straight and show you how to cook ribs.
3 - Hours of Smoke
2 - Hours in Foil
1 - Hour Unwrapped to Finish
It’s as easy as 3-2-1, this classic method for cooking ribs will soon be your new favorite—if it isn’t already.
Ingredients
1 (or more) Rack of Baby Back Ribs
Your Favorite Dry Rub
1/2 can (6-8 oz) of your favorite Imperial Stout
Directions
- REMOVE THE SILVER SKIN
Remove the silverskin membrane from the bone-side of the ribs. Use a butter knife and work the tip underneath the membrane over a middle bone. Grab the skin with a paper towel and tear the membrane off in one clean sweep. - SEASON ON BOTH SIDES
Next, season both sides of the ribs generously with your rub of choice.
- SMOKE FOR 3 HOURS
Let your smoker do the work: I use a CampChef smoker, and it has been flawless for me. This is where 3-2-1 comes into play, the "3" is for the three hours you envelop your ribs in flavorful smoke.
Set the smoker temp to 220 degrees Fahrenheit and set the smoke to High. Preheat with the lid closed, for 15 minutes.
Place the ribs meat-side up on the grill.
Smoke the ribs for three hours, or when your thermometer tells you that the internal temperature of the ribs has reached 165 degrees Fahrenheit. - WRAP IN FOIL
When you’ve laid some serious smoke on those pork ribs (after 3 hours) it’s time to wrap them up. The "2" is for two hours of low 'n' slow cooking.
You'll raise the temperature slightly, helping the fat and connective tissues in the ribs break down, and adding flavor and juiciness.
Take the ribs off the grill and place them on a rimmed baking sheet.
Raise the grill temperature to 220 degrees Fahrenheit.
Tear off two long pieces of foil.
Place the ribs atop one sheet of foil- MEAT SIDE DOWN!.
Pull up the foil edges to prevent liquid from sneaking out. Then pour 1/2-3/4 of your Imperial Strout over the ribs and let it settle to the bottom of the foil so the ribs are resting in it ad you pull the foil up on the sides of the ribs.
Place the other sheet of foil over the ribs and crimp the edges of the two pieces of foil together tightly to prevent leakage.
Return the ribs back on the grill at 220 degrees for an additional 2 hours, or until internal temperature reaches 195℉.
- BRUSH WITH SAUCE
After two hours, remove the ribs from the foil and brush both sides with a good dry finishing sauce or your sauce of choice. The "1" is for an hour or less where your ribs will develop that rich mahogany color you’ve only seen in your BBQ dreams.
Place those beauties back on the grill for another 30 minutes to 1 hour. until the sauce tightens. By this time the ribs will be done to to be able to pull of the bone with ease. You do not want to cook them to the point of falling apart and off the bone.
