I am so impressed with the BGE and how it can keep a steady temperature for hours on end without adjustments. I have to say that this cooking device is making a huge difference in the way my BBQ comes out.
I also learned a new technique for cooking pork ribs. It is called the 3-2-1 method. Basically, you get the BGE up to 225ºF and then cook the ribs uncovered meat side up for 3 hours. Then, you take the ribs off, cover them in foil, and cook meat side down for 2 hours. Last, you uncover the ribs again and cook meat side up for 1 hour. This method was very easy and produced tender and flavorful ribs. Next time, I'll need to follow a 3-1-1 method though because some of the ribs were falling off the bone and the BBQ experts consider this to be overdone.
To prep the ribs, first I removed the membrane off the bone side. If you don't do this, the ribs won't shrink off the bone like they're supposed to do. Next, I smeared yellow mustard on them so that the dry rub would stick to the ribs. I covered each side of the ribs in McCormick Grill Mates Pork Rub and put them in the refrigerator overnight to let the spices penetrate the meat.
Ribs smeared and rubbed
I then prepared the BGE by adding lump charcoal, pecan wood, apple wood, and getting it up to temperature. I set up the BGE for indirect heating with the plate setter and added a water drip pan on top. I found out that the pork slabs were a little big to fit on the BGE cooking grate nicely so I used a rib rack to stand them upright. Now, it was time to just sit back and wait for 3 hours.
Ribs on BGE ready to cook
After the 3 hours had elapsed, I popped open the BGE and took out the ribs to wrap in foil.
Ribs on BGE after 3 hours of cook
In the foil, I put down a sprinkling of brown sugar, molasses, butter, and apple juice. I put the meat side of the ribs right onto the mixture, wrapped them up, and put them back on the BGE with the meat side facing down. This essentially steams the ribs and makes them more tender. After the 2 hours had elapsed, I unwrapped them from the foil and put them back on the grill meat side up.
Last part of 3-2-1 method with sauce applied
I noticed some of the bones were falling out so I didn't let it go the whole hour for the last part of the 3-2-1 method. I mopped Dreamland BBQ sauce on them and let the stay on the BGE for about 15 minutes. After that, I took them off and let them rest a while before cutting them up and serving them.
Only a few ribs remain from our feeding session!
I don't know if the 3-2-1 method of cooking ribs would win any serious BBQ competitions but I am now an avid fan of this method. I'll certainly use a version of this again in the future.
