3 - two - 1

Cook · Sep 25, 2011

If the OP couldn't reference any posts that supported two hours in foil being too long, he didn't look very diligently. Most folks will tell you that the 3-2-1 is better when modified.

If it really bothers you...ditch the foil and cook a real rib.

sandiegobbq · Sep 25, 2011

I cook at 275-325 degrees.

I go 2 hrs-
45 min. in foil
then take out and put it in
15 minutes with sauce over it.

works well for me

Note: this is for st. louis ribs

mwert · Sep 25, 2011

I cook 3-2-1 at 218 degrees for STL. And have learned to close down the vents some when the foiled ribs go back in because the foil changes the dynamics of the cooker causing the temp to go up. I mostly foil so I can reserve the juices for the glaze.

scp · Sep 25, 2011

I did 3-2-1 on my kettle last weekend for the first time. 225 degrees. Ribs were way too soft after the 2...will prolly skip foil next time.

InTheRedZoneBBQ · Sep 25, 2011

Cooking spares today on the UDS. Will not foil, just cook for 4 hours (almost there) at 230.

So far they look really good...

BC Squared · Sep 25, 2011

I've seen a lot of people cooking ribs hot and using foil, but if you are doing a true slow cooked rib, leave the foil off!

bigdaddydanbbq · Sep 25, 2011

I don't foil either, just rub 'em and smoke 'em 'till bend and break.:thumb:

mnmikew · Sep 26, 2011

I did 3-2-1 on my Chargriller last weekend. 4 slabs of spares. They came out great and got rave reviews but I knew they were overdone. It seemed most people there liked them that way (fall off bone).

Garyclaw · Sep 26, 2011

Bottomline...when conditions vary, (lbs. of meat, weather, cuts of ribs, etc.) we have to make an educated guess on each number of this 3-2-1 guide. use your experience/instinct to tell you what to do. You just have to learn to trust yourself.:shock:

Ron_L · Sep 26, 2011

The original guideline was for full spares, not St. Louis trimmed or baby backs. And, as mentioned above, it is just a guideline. Adjust as necessary based on your pit temp, rack size, etc.

3 - two - 1

Cook

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