What says Dad more than smoked ribs that are fall off the bone tender and filled with smoke flavor. Add in a spicy Cocolate Porter BBQ sauce, and I know that Dad will smile.

How to Smoke the Ribs Using the 2-2-1 Method

Once the smoker reaches230°F, adjust the vent at the bottom and the top to hold this temperature. Place the uncovered ribs into the smoker. This is where the 2-2-1 method of making the ribs tender really starts. The ribs will only stay in this arrangement for 2 hours. Once 2 hours are up, the ribs should be wrapped in heavy duty foil, this effectively steams and super tenderizes the ribs This is the 2nd step lasts 2 hours just like the first step. After second 2 hours are up, remove them from the foil and place them once again directly on the grates for 1 last hour.

The 2-2-1 Method Summarized

The first 2 hours is where the smoke flavor penetrates into the meat, the middle 2 hours tenderizes the ribs. In the last 1 hour, the crust develops on the outside of the rib rack.

Chocolate Porter Ribs Meats, Smoked Ingredients 2 racks of pork ribs For Rub 2 TBSP Eric's Wicked Seasoning

2 tsp onion powder

¼ cup brown sugar

2 TBSP Shake Chocolate Porter For Chocolate Porter BBQ sauce 1 cup Stubb's Spicy BBQ sauce

¼ cup Shake Chocolate Porter Instructions Preheat Big Green Egg or other smoker to 230°F For Chocolate Porter BBQ sauce Blend together the Chocolate Porter and BBQ sauce For the Chocolate Porter Ribs Mix the rub ingredients together well in a small bowl Remove the membrane from the bone side of the ribs Pour the rub over the ribs and work the rub fully and evenly into the ribs The 2-2-1 Method Place the ribs, naked, into the smoker for 2 hours After 2 hours, wrap the ribs in heavy duty foil Put them back into the smoker for 2 more hours Remove the ribs from the foil and let them smoke for 1 last hours Remove the racks from the smoker and slice them along the rib bones 6.1.5 RaddCooking.com