With my charcoal rolling and my smoker sitting at 250☏, I throw on 3 chunks of local hardwood, hickory, and 2 chunks of fruitwood. Try to steer clear of briquettes that have unnecessary fillers and may influence the taste of the final product in an undesirable manner. He uses one hardwood, pecan, and one fruitwood, cherry, giving a complex, layered flavor to the smoke.
Staying true to the Johnny Trigg method, stick with natural fuel sources like wood or lump charcoal. I’m using a Backwoods Chubby 3400, so my fuel source is a bed of B&B all natural lump charcoal made from oak in the firebox. Once your smoker is up to temp, add your smoking wood. A little bit of temperature fluctuation is fine here so long as you maintain as steady a temperature as you can between 225☏ and 275☏. While your ribs are resting, prepare your smoker to 250☏. Once your ribs are fully dry rubbed, let sit at room temperature for 45 minutes to an hour. Be sure to press the rub into the meat with an open hand to help it adhere and penetrate. It’s important to remove the membrane because it becomes tough and chewy when left on to cook, and it prevents smoke and rub from penetrating and adding flavor to the meat.Īfter removing the membrane, sprinkle your dry rub liberally onto both sides of the rack. Most rib racks come with the membrane on unless you specifically ask for the butcher to remove it. Rinse it under cold water to get any grit off, and trim any excess fat, loose bone parts and shiners.įlip your ribs over to the back, non-meaty side, and remove the membrane. Louis cut and baby back ribs.įirst off, run your hands over the rack of ribs to feel for any loose bone fragments or gritty parts leftover from the butcher block. Traditionally, Johnny uses a whole slab of spare ribs with tips and cartilage attached, but the 3-2-1 method works well with any style of pork ribs.
The 3-2-1 method is a surefire way to cook high-quality ribs on any style smoker. It’s hard to say who first invented this way of cooking ribs, but it’s gained a lot of momentum both in competition BBQ as well as backyard BBQ. This technique calls for the ribs to be unwrapped directly on the smoker for three hours, wrapped tightly in foil for two additional hours, then unwrapped again for the final hour. Johnny utilizes the 3-2-1 method when cooking his ribs.
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