The 2-2-1 Method For Tender BBQ Pork Ribs

A common mistake folks make when preparing ribs is to cook them too much (which turns them mushy) or too little (which leaves you with rubbery meat). However, Ideally, you would have juicy pork that falls off the bone. The 2-2-1 method aims to hit the perfect middle ground on all the metrics. It entails smoking the ribs for two hours, wrapping and cooking them for another two hours, and adding sauce before cooking for another hour.

The good news is that the 2-2-1 method is pretty straightforward with the right equipment. You'll need a smoker or pellet grill. You can fire it up with wood chips whose smoky flavor tastes best to you. For example, a fragrant option like apple chips will impart fruity notes, while pecan chips would add nuttiness to the food. Other than those, you won't need many supplies besides aluminum foil, a brush for spreading barbecue sauce, and of course, the best cut of pork ribs you can find.

This isn't an approach for grillers in a hurry. The different phases combine for a total of five hours of cooking (not to mention resting time, which should be around 10 to 15 minutes). Your patience, though, will be rewarded: Each step has a specific purpose, which will result in tender, moist, and deeply flavored ribs.

First, prepare the ribs. Remove the tough membrane on the underside of the ribs, then season with a dry spice rub. There's a formula for seasoning you can use, too: Alton Brown's 8-3-1-1 method, whose name describes the respective ratios of brown sugar, salt, chili powder, and spice rub used to flavor the meat. Smoke the ribs in a smoker or pellet grill at 225 to 250 degrees Fahrenheit, uncovered and unwrapped, for two hours. This will begin to gently cook the meat, while also giving it a strong smoky flavor from the start.

Next, remove the ribs and wrap them in foil with some added ingredients for flavor and moisture. Exactly what you use is up to you. A small amount of beer will work and offer some flavor of its own. For a smoother taste, try butter, brown sugar, and honey. Seal the foil so that any moisture created doesn't evaporate during cooking, then return the ribs for the smoker for another two hours. The beer or butter helps to prevent the meat from drying out.

By this point, the ribs should have been cooking for a total of four hours. So when you remove them from the foil, the meat should be tender and flexible but not yet falling off the bone. Glaze the ribs with barbecue sauce of your choice using a brush, then let them smoke for one more hour unwrapped. They're done when the thickest part of the meat reaches around 200 degrees Fahrenheit.