321 method for ribs?

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xjcrazy

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Do ya'll think the 321 method for smoking ribs is the best? And do I use the rib racks or lay them flat on the grates?
 
3-2-1 is a basic guideline. Works good if you're cooking at about 240-260 degrees. If your cooker is smoking hotter or cooler then you might find it wise to modify the times a bit. Some folks foil then toss in the oven about 300 for the second stage, that cuts about an hour off the process. (3-1-1). JMHO
 
You can try Gail's version of the 3-0-1.

3 hrs in the pot and an hour on the grill! :twisted:
 

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Yeah, my 3-2-1 for spares is at about 230°. My family likes them fall off the bone too.
 
I've got untrimmed spares so I guess I'll go with 321, do I use the rib racks or flat on the grates? Thanks guys, I really enjoy these forums.
 
xjcrazy said:
I've got untrimmed spares so I guess I'll go with 321, do I use the rib racks or flat on the grates? Thanks guys, I really enjoy these forums.
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snoqualmiesmoker said:
As the Baron of BBQ says, "You ain't going to use the Texas crutch..."
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I prefer flat on the grate, especially if glazing with Habenero jelly or such near the end.

I also like them flat, cuz I foil them to finish in the cooler for 1/2 hour or so, unlike nosqualmie, who avoids the "crutch" of aluminum foil.

Try it both ways, or a thrid or fourth way.

Then stick with the method you prefer the end product on.

Best thing about trying other methods is the tasting!!
 
willkat98 said:
I prefer flat on the grate, especially if glazing with Habenero jelly or such near the end.

I also like them flat, cuz I foil them to finish in the cooler for 1/2 hour or so, unlike nosqualmie, who avoids the "crutch" of aluminum foil.
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I foil in the cooler when they are finished. Just don't foil during cooking. Baron calls it a crutch, sir.


willkat98 said:
Best thing about trying other methods is the tasting!!
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I Agree!


And its SNOqualmie :)
 
After cooking ribs with the foil method and cooking them without foil, I am now a big fan of this method. I use the 2-1-.5 method, especially when I use my UDS. They are almost fall off the bone but not quite.
 
Ok I'm a newbie when it comes to "Q", so if you don't mind my ignorance.........

What is the 3-2-1 method?:confused:

I've done them a few different ways but never heard of that technique before.
 
mranum said:
Ok I'm a newbie when it comes to "Q", so if you don't mind my ignorance.........

What is the 3-2-1 method?:confused:

I've done them a few different ways but never heard of that technique before.
Click to expand...

just means the ribs are in the smoker for 3 hours, then 2 hours in a wrap, then 1 hour unwraped to tighten them back up:icon_clown

I personally wrap :icon_cool
 
Best version I've found is 3-1-2. Gives the meat a chance to firm up a little more after the "crutch".

The last ones I did though I didn't even get the chance. They were done in 3 1/2 hrs :shock::?:
 
i'm leaning towards the no foil kinda cook cuz i don't like them fall off the bone. i just cover them in a pan to rest and thats it.
 
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