For those concerned with getting enough smoke flavor into your ribs, this is the article for you. There are lots of different methods to prepare ribs, the 3-2-1 method being just one of them. Below, this method of preparing ribs was used just so that Camp Chef could conduct a comparison between their standard pellet grills and their Woodwind Pro model. The smoke ring difference was notable.
Tap/Click above to watch the video or scroll below to see the steps: Video – CampChef.com
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Step 1: Two racks of ribs were used for this test. The first step was to give them a light trim to remove any loose bits of meat/connective tissue.
Step 2: Its not just about presentation, these thinner edges of meat will be burnt by the time the ribs themselves have been fully cooked.
Step 3: The next step was to remove the membrane, with the easiest method by far to grab some paper towel, which will give you the best traction to get hold of the membrane and remove it.
Step 4: Finally, grab another price of paper towel and give the ribs a light pat down to absorb surplus moisture before the binder is added for the seasoning.
Step 5: In this instance, some cheap mustard was used as a binder which is perfectly fine, its not really being used to add the main flavor.
Step 6: For this test, they prepared their own seasoning which started with a cup of brown sugar and a half cup of salt.
Step 7: Next, some course Ground Pepper was added and some Paprika powder.
Step 8: Finally, some Onion Powder was added, Cayenne Pepper, dried Mustard powder, and all Spice powder.
Step 9: The ribs were then seasoned on all sides with the seasoning mix.
Step 10: The ribs that were cooked on the Woodwind Pro got their additional smoke flavor from several chunks of Cherry wood in its Smoke Box.
Step 11: Both racks of ribs were cooked on the upper rack of the pellet smokers with a set temperature of 225 degrees, the classic smoking temperature.
Step 12: After three hours it was time to remove the ribs from the pellet smoker and wrap them. To start some brown sugar is placed on some heavy-duty foil with butter placed on top.
Step 13: This is what the ribs looked like after three hours, and they had developed a lot of color from this initial smoking phase.
Step 14: The ribs were then placed on the foil, meat side down on the brown sugar and butter base.
Step 15: You’ll want to fold up the edges of the foil well to keep in all the juices and melted butter as the wrapped ribs are placed back on the pellet smoker for another two hours.
Step 16: This is what the ribs were looking like after the additional two hours of cooking in the wrapped foil.
Step 17: The ribs are getting there at this point. However, they were not fully tender, and they then went back on the top rack of the pellet smoker for a further hour.
Step 18: The rib juices and melted butter/sugar from foil were tipped into this cup, and then some BBQ sauce was added to make up a glaze for the ribs.
Step 19: As the ribs finished cooking on the grates for the last hour, a nice even layer of BBQ sauce glaze was applied over the top.
Step 20: After going through the complete 3-2-1 cooking process, this is what the ribs looked like. Pretty great.
Step 21: The way that you can tell if ribs are finished cooking is when lifted the meat is trying to break apart between the rib bones. This is called the bend test, where the ribs are flexible, but they don’t fall apart.
Step 22: On the left is the rack of ribs cooked on a standard pellet smoker, and on the right are the ribs cooked on the Camp Chef Woodwind Pro (pellet smoker with Smoke Box).
Step 23: The ribs cooked on the Woodwind Pro have a noticeably deep smoke ring.
Step 24: On the left is the standard pellet grill rib, and on the right is the Woodwind Pro rib, which has a more developed smoke ring and a more prominent color change in the rib meat.
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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