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-   -   Monitoring ribs during 3-2-1 (http://www.bbq-brethren.com/forum/showthread.php?t=154484)

benniesdad 02-22-2013 01:21 PM

Monitoring ribs during 3-2-1
 
Tried making spare ribs using the 3-2-1 method and they were seriously overcooked at the end of the foiling period. For those of you who use this method, how do you monitor doneness while they are foiled? Peek, bend test etc.? Any tricks?

Smoking Westy 02-22-2013 01:24 PM

I found the same thing, I just adjusted the time spent in the foil the next time I cooked until I found the tenderness I was looking for.

DubfromGA 02-22-2013 01:24 PM

I switched to a 3-1-1.

Seems okay.


We like them falling off the bone, though.

GrillsGoneWild 02-22-2013 01:27 PM

Quote:

Originally Posted by Smoking Westy (Post 2378791)
I found the same thing, I just adjusted the time spent in the foil the next time I cooked until I found the tenderness I was looking for.

Yep, it will take a couple of practice cooks to get your time down to the temp of your pit.

The_Kapn 02-22-2013 01:48 PM

The times are a CONCEPT--not a recipe!!!!!!!!!!
You will find times and temps on your cooker that start the process just fine.

I double wrap in HD Foil.
At an hour or so into the wrap portion, I lift the slab at the center.
The foil adds stiffness--if it does not bend at all, I just put them back on for another 15-30 minutes.
If they droop at all--I open the top of the foil and do the classic bend test on each slab.
From that, I decide if they need more time in foil, more time unwrapped, or if I need to pull them as "done"!
Easier to do than to write about!

Once I started doing this, we went to "high ranked" rib scores in almost every comp and about 6th in the FBA TOTY for ribs.

I do the same thing at home cause my friends and family deserve the best I can deliver.

Not Rocket Science--just "feel" and understanding the process.

Good Luck

TIM

John Bowen 02-22-2013 01:49 PM

For my smoker at 230 degrees it is 2.5 - 2 - 1 ish and for my daughter's rack of ribs it is 2.5 - 2 - fall off the bone.

I put a toothpick on them after 1.5 hours wraped and adjust if needed.

Carbon 02-22-2013 01:58 PM

I use the 3-nofoil-untildone method and use a toothpick for doneness.

basuraman 02-22-2013 02:00 PM

I need to try 321

samfsu 02-22-2013 02:02 PM

Quote:

Originally Posted by Carbon (Post 2378846)
I use the 3-nofoil-untildone method and use a toothpick for doneness.

No foil here either. usually babybacks are done in 3ish hrs. ;) Bend test.

NickyG 02-22-2013 02:06 PM

AT 250 it's usually 2.5, 1.5, 30 min to an hour for glaze. If they feel like they are right on I will decrease the temp to 225 for the glaze to set. If they still feel like they need more time I'll just keep it at steady 250.

snyper77 02-22-2013 02:41 PM

Run at 275*
2.5 hours naked on grid
1 hour 15 min - foiled (meat side down in a butter - honey mix)
30-45 min naked (start checking for tenderness) lift one half up and see if slab bends at 90 degrees and acts like it's gonna rip. DONE!

bo_gator 02-22-2013 03:03 PM

Quote:

Originally Posted by Smoking Westy (Post 2378791)
I found the same thing, I just adjusted the time spent in the foil the next time I cooked until I found the tenderness I was looking for.

Same here

Big George's BBQ 02-22-2013 03:05 PM

@ 225 I do about 2-1- and look for added time for baby backs 3 2 1 is too long

Motley Q 02-22-2013 03:10 PM

Not one poster asked you what temp you cooked your ribs and most told you their cooking times but left off the temp they cook at.

funugy 02-22-2013 03:12 PM

I adjust my times depending on the thickness of the ribs. I agree 3-2-1 is a bit long for most of my rib cooks @ 250*ish. I have been adjusting my cook times with success most of the time. 2.5-1.5-.75 has been my go to lately (plus or minus .5).


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