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Smoked Spare Ribs -The 3-2-1 Method

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Published on Mar 16, 2011

We are smoking a St. Louis trimmed slab of spare ribs using the 3-2-1 Method. This involves three steps that we outline in the video. I'm using Wolfe's bold rub (http://tinyurl.com/yde6zhe) and my Lime BBQ sauce. It's Kansas City Style and available at http://barbequesaucerecipe.net/

They quit making the Pan Saver bags I used, instead I simply wrap tightly in foil.



tumbleweedglass@stx.rr.com

I've been experimenting with the timing. I still smoke at 225F for 3 hours. Then things change. After placing in foil, the ribs are cooked for another hour to 1.5 hours. I then unwrap, coat with sauce and place on my grill to set the sauce. I have been using my sear burner on my grill at around 800F to quickly set the sauce and add some color.

The knife is a RH Forschner 47543, now made by Victorinox, 12 inch, 10 would be better.

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