One of the most common methods of cooking ribs is the 3-2-1 method.
However, here is the 2-1-1 baby back ribs recipe for you to follow and make your ribs better when cooked.
Baby back ribs are one of the most popular choices in fine dining restaurants.
I got mine from Snake River Farms and if you are looking for some really high-quality ribs then do check them out.
They are especially good for steaks but the ribs were good too. I recommend them so do check them out!
You can make them at home with the proper tools and appliances along with the simple skills required.
When cooking baby back ribs, the main challenge is that you need to make sure that they cook to the bone and become tender, which is not the easiest thing to do without tips.
You need to make sure that while you cook the ribs through, you do not dry them out.
It is challenging to make sure that the meat does not dry out after a long cooking process.
The baby back ribs need to have the right temperature and environment to cook it in.
That is why there are many methods you can find on the internet to cook them properly.
We have here one of the common methods that you can do when cooking baby back ribs.
The 2-1-1 method is very easy and you can perfect it with a few practices using the recipe below.
What Is 2-1-1 Method For Ribs?
Most steaks are smoked with the 3-2-1 method as it helps them get that juicy finish and a tender texture.
This is good but it can be too harsh for a delicate cut such as the baby back ribs.
Baby back ribs do not need to cook for too long.
The bone-in them helps make them more tender, so you just need enough time to get the right internal temperature inside the ribs.
2-1-1 simply refers to the number of hours that you need to cook the baby back ribs in.
There are three parts of the process which means that you need 2,1, and 1-hour shifts for each part.
The first 2 hours are where you will cook the ribs without any wrappers on them and then cook it for another hour with the aluminum foil cover or wrap to secure the juices inside them.
Then there is the last hour where you remove the cover and cook some crust onto the ribs.
It is pretty simple if you put it this way, but you need to make sure everything is ready.
I cannot say which is the most important part as you need all three parts of the process to make the baby back ribs tender and juicy, but there is one that the process revolves around.
The second part where you wrap the ribs in aluminum foil is where you get the flavors you want.
Most people would add their favorite juices to it to create both glaze and juiciness.
This part of the process is also referred to as the Texas Crutch.
The liquid added to the aluminum foil braises the meat to help the heat break down the tough collagen in the meat.
Braising the meat is important because it will help it become tender.
While it does add to the juiciness of the meat, the main purpose of the liquid is to break down the tough proteins.
2-1-1 Baby Back Ribs
- 1 large rack of baby back ribs
- 3/4 cup of rib glaze
- 1/4 cup of apple juice
- 1/4 cup of brown sugar
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 2 teaspoons of ginger
- 1 tablespoon of kosher salt
- 1 tablespoon of paprika
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of oregano
- 1/4 teaspoon of cayenne pepper
Step 1: Prepare The Baby Back Ribs
Get the rack of ribs and defrost them properly by rinsing them with cold water or leaving them in the refrigerator overnight.
Wash off any blood or liquid protein from the ribs before processing.
Pat the ribs dry with paper towels and then get your filleting knife ready.
Remove the membrane by cutting one end of the membrane and pulling it out with paper towels while guiding the knife.
If the ribs have too much fat, remove some but make sure that you leave at least a quarter of an inch thick of fat.
This will help the ribs to get a juicier finish when cooked.
Step 2: Season The Ribs
Mix all the ingredients except for the glaze and the apple juice. Mix the ingredients in a bowl, apply the rub to the ribs, and allow the seasoning to sit for at least 5 minutes.
Use your hands to massage the rub into the meat.
Be generous with the seasoning to the point that you almost cover the whole rack of ribs as it will also help tenderize the meat a little bit.
Step 3: Preheat The Smoker
Prepare the smoker by putting a tray filled with water on the bottom rack.
If your smoker only has one rack, you can put the tray beside the rack of ribs while cooking.
You can also opt not to use a tray of water as it is only optional, and it will reduce the temperature inside the smoker, but if you want to make the ribs juicier, you can do this.
Set the temperature between 225 degrees and 250 degrees Fahrenheit.
Let the smoker preheat for 15 minutes with the lid closed to prevent any cold spots within the smoker.
Step 4: Smoke The Ribs
Place the ribs in the smoker once you have the right temperature.
Allow the ribs to smoke for 2 hours without wrapping them with anything and adding wood into the firebox now and then.
At the 1-hour mark, stop adding more wood as the smoker would have probably stabilized with the temperature. Prepare the glaze and then apple juice while you are waiting.
After 2 hours, remove the rack of ribs from the smoker and then wrap it in aluminum foil.
Add 1/4 cup of apple juice into the foil and then place the rib in the foil bone side down.
Smoke the ribs once again for another 1 hour before removing them from the aluminum foil.
Unwrap the ribs and then brush a thin layer of glaze over the ribs before cooking it again.
The last part of the cooking process is cooking the ribs for another hour without the aluminum foil.
Glaze it every 20 minutes and then use a meat probe to measure the temperature.
Step 5: Rest And Serve
Once the rack of ribs reaches an internal temperature of 195 degrees Fahrenheit, remove them from the smoker.
Glaze them one more time if you want before letting them rest.
Let the ribs rest at room temperature for at least 15 minutes.
This will help them get the juices back into the meat and create a juicer and more tender finish.
Serve with sauce if you want or with your favorite side dishes while the ribs are still hot!
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