Barbecue Ribs Recipe

The big question I'm going to try to answer here is whether to foil your barbecue ribs or not foil your barbecue ribs. Of course, I'm talking about slow smoked barbecue ribs and not grilled ribs. For those who do not know the difference, slow smoking is using slow, indirect heat usually around 200 - 250 deg F. Grilling is cooking directly over high heat.

Most people use the 3-2-1 method to slow smoke their  barbecue ribs. In BBQ competitions, you'll probably get a low score if you use the 3-2-1 method because your ribs will be too mushy and will fall completely off the bone. In competitions, and hopefully in your back yard, you want your ribs to have some consistency - you want them to stick to the bone but pull clean from the bone when you bite into them.

Foiling barbecue ribs is a great way to get that proper consistency. But don't use the 3-2-1 method.... use the 3-1-1 method instead and your barbecue ribs will come out just right. For those of you who do not know, the "3" means to slow smoke your ribs for 3 hours first. I also need to mention that I'm talking about spareribs here - not baby backs. The second number "1" refers to the amount of time in the foil. Make sure it is tightly sealed in the foil. And the third number "1" refers to the amount of time after foiling. This is when you remove your barbecue ribs from the foil and place them back on the smoker, apply your favorite barbecue sauce for glazing. Glaze for one hour and your ribs should be done to perfection.

Now, of course, there's a lot more to cooking competition quality barbecue ribs than what I can put on this web page. That's why I wrote a book entitled

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Barbecue Recipes - Competition BBQ Secrets book. Learn how to slow smoke meats right... mouth watering ribs, chicken, butts, and brisket. Barbecue Food - Everything you ever wanted to know about barbecuing. Barbecue Restaurant - All about barbecue restaurants and why the barbecue you cook yourself in your own back yard may be better than your local barbecue restaurant. BBQ Recipes - Why slow smoked BBQ is better than grilled BBQ and how you can easily switch. Barbeque Recipes - What ingredients go into great barbeque recipes. You would be surprised! BBQ Smoker - What kind of BBQ smoker is best suited to your needs and budget? Barbeque Smoker - Learn all about the Lang Model 60 traditional offset barbeque smoker. Cooking Barbecue - Cooking chart for slow smoked meats. Barbeque Grill - All about the Traeger Lil' Tex pellet smoker. BBQ Grill - How to set up your Weber kettle BBQ grill for slow smoked success. Char-Broil Silver - Review of the Char-Broil Silver BBQ smoker for $159 at Home Depot. BBQ Sauce - a description of all the Regional BBQ Sauce Variations. Barbecue Sauces - Different types of barbecue sauces and the top 3 winners in each category in NBBQA BBQ sauce contest. Barbecue Ribs - The 3-1-1 method to slow smoke barbecue ribs. BBQ Rib Types - What is the difference between spareribs, baby back ribs, loin ribs, and St Louis Style ribs? Smoked Barbeque - How does altitude affect barbeque cooking temperatures? Barbecue Forum - Should you use barbecue forums to learn how to cook competition quality brisket, ribs, chicken, & butts? Smoked Turkey - How to smoke a turkey. American Royal BBQ - 2007 results for the biggest BBQ contest in the world. Cooking Barbecue - All about collagen, protein fibers, and fat. Barbecue Wood - All about the different barbecue woods, how to use them, and the flavors that they impart. Barbecue Smoker - A review of the Southern Yankee Barbecue Smokers. Fast Eddy Smokers - Cookshack's FEC100 and some history about Fast Eddy Maurin. Barbecue Sauces - Ole Ray's Barbecue Sauces. Smoked Ham - How to smoke (reheat) a ham on your BBQ smoker. BBQ Ribs Example Project - How to adjust BBQ ribs cooking in cooler temperatures. BBQ Baked Beans - two great BBQ baked beans recipes and the Bush's Perfect Pair contest. Copyright (c) 2007,2008, Network 6000 Inc, All Rights Reserved