Making Tender Ribs Like Charlestons
Q: Just moved to Tulsa and want to learn the art of smoking! My question is: how does one smoke ribs to make them fall-off-the-bone good, such as the restaurant "Charlestons"? I love your site and will probably be a frequent visitor as I go along. Thanks for being there!
A: Welcome to Tulsa! Charlestons is one of our favorite restaurants here in the area.
The 3-2-1 method of cooking ribs will produce the kind of ribs that will literally come clean off the bone when you eat them.
This is a method by which you simply prepare and smoke the ribs as you normally would for the first 3 hours or until you see the meat pulling back from the bones a bit.
You then wrap the ribs in foil with a splash of apple juice and cook them for 2 hours.
After 2 hours, remove the ribs, unwrap them and place them back in the smoker for an additional hour.
These times are simply for a guideline and should be close but the visual cues and temperature are the real signs of when the ribs are done.
The 3-2-1 method is specifically for the spare ribs but can be accomplished quite adequately for baby backs as well only the first step will be a little shorter and is normally referred to as 2-2-1.
Another alternative to the 3-2-1 method is to smoke cook the ribs as usual and then double wrap them in heavy duty foil with a splash of apple juice when they are done. Wrap them in a thick towel as well and place them in a cooler for up to 2 hours.
They will stay nice and hot and will steam to a very tender state inside the foil without losing moisture.
This option works well for other meats as well such as brisket and pork shoulder.
Visit Smoking-Meat.com for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Smoking Ribs
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Get them today by clicking here
A: Welcome to Tulsa! Charlestons is one of our favorite restaurants here in the area.
The 3-2-1 method of cooking ribs will produce the kind of ribs that will literally come clean off the bone when you eat them.
This is a method by which you simply prepare and smoke the ribs as you normally would for the first 3 hours or until you see the meat pulling back from the bones a bit.
You then wrap the ribs in foil with a splash of apple juice and cook them for 2 hours.
After 2 hours, remove the ribs, unwrap them and place them back in the smoker for an additional hour.
These times are simply for a guideline and should be close but the visual cues and temperature are the real signs of when the ribs are done.
The 3-2-1 method is specifically for the spare ribs but can be accomplished quite adequately for baby backs as well only the first step will be a little shorter and is normally referred to as 2-2-1.
Another alternative to the 3-2-1 method is to smoke cook the ribs as usual and then double wrap them in heavy duty foil with a splash of apple juice when they are done. Wrap them in a thick towel as well and place them in a cooler for up to 2 hours.
They will stay nice and hot and will steam to a very tender state inside the foil without losing moisture.
This option works well for other meats as well such as brisket and pork shoulder.
Visit Smoking-Meat.com for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Smoking Ribs
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Get them today by clicking here
posted by Jeff at 9:02 AM
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