Char-Griller Classis 2175, Owner'S Manual

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D-6
3-2-1 RIBS
The 3-2-1 rib method might be something you have seen
thrown around on social media. It’s a popular technique for
smoking ribs that are tender, juicy, and come clean off the
bone. Simple and easy to follow, this is a surefire way to
guarantee your ribs are finger lickin’ good.
The 3-2-1 Method is a process that involves smoking the
ribs for three hours, wrapping them in foil and braising for
two hours, and the smoking unwrapped for one hour. This
not only helps the ribs cook faster, it ensures an even smoke
ring, and more tender meat.
Ingredients:
4 Racks of Ribs
2 Cups of Apple Cider, 2 Additional Cups
in Spray Bottle
8 Tbsp of Salted Butter
1 Cup of Favorite BBQ Sauce
1 Cup Dark Brown Sugar
Char-Griller Rib Rub
4 Tbsp Honey
Instructions:
1. Prepare your Char-Griller
®
Offset Smoker for smoking by
starting half a chimney starter of charcoal and adding it
to the Side Fire Box. Alternatively, prepare your grill for
the indirect method with coals arranged opposite where
you plan to place the ribs.
Tip: Add about half a chimney of unlit charcoal to the
Side Fire Box close to the barrel before adding the
lit charcoal next to it. The lit charcoal will gradually
light the unlit charcoal to help maintain temperature
for longer.
2. Add three to four chunks of Apple Wood and close the lid.
3. Allow the grill to heat up to about 200°F.
4. Remove the membrane from the ribs.
Tip: Start at the narrower end of the rack,
carefully work a paring knife under the membrane to
get it started, and remove the membrane using
a paper towel.
5. Liberally season both sides of the ribs with
Char-Griller
®
Rib Rub.
6. Open the grill and raise the adjustable fire grate to the
top level. This ensures even smoke distribution.
7. Place a drip pan(s) full of water under the grates and on
top of the fire grate in the main barrel.
8. Place ribs bone side down on the grates, close the lid
and allow to smoke for three hours.
Tip: Place the exposed bone side of the rib rack
towards the Side Fire Box to get the meat to pull
away from the bone better. If using the indirect
method, place ribs opposite the coals.
9. Periodically check the temperature to ensure it is
holding steady at 200°F. If you have to add charcoal,
only add lit charcoal.
10. Every 30 minutes, spray the ribs with Apple Cider and
move the rib rack that is closest to the Side Fire Box to
the side of the grill that is furthest from the Side Fire Box
and move the other rib racks closer to the Side Fire Box
to accommodate. Repeat the spray and rotate method
every 30 minutes.
11. Remove ribs from the grill after three hours.
12. Tear off a large sheet of heavy-duty aluminum foil. (One
for each rack of ribs.)
13. Place one rack of ribs bone side up on each piece of
aluminum foil.
14. Coat the bone side of ribs with brown sugar, honey, and
four pats of butter.
15. Pour over ½ cup of apple cider.
16. Fully crimp the edges of the foil together
to cover the ribs.
17. Fully crimp the edges of the foil together
to cover the ribs.
18. Repeat with the other three racks of ribs.
19. Transfer ribs back to the smoker and increase the
temperature to 225°F.
20. Do this by opening the dampers a little more and adding
another half a chimney of lit charcoal if needed.
21. Allow ribs to braise for two hours.
22. Continue to rotate the ribs as outlined in step 8b to
ensure that all of the racks get time close and far away
from the fire.
23. Remove the ribs from the grill and foil. Place back on the
grill bone side down.
24. Brush ribs with your favorite BBQ sauce and cook for
one hour at 225°F.
25. Remove and enjoy!