3 - two - 1

clikover · Sep 25, 2011

(Regarding STL):

I have read all the posts (and recipes in other places on the web / books) recommending the 3-2-1 method...but I just can't figure out how TWO ever works?!? It always seems WAY, WAY too long in foil to me.

The first time I used TWO, the ribs were TOTALLY overcooked.

I have since experimented with everything from 30 minutes, to 45 minutes, to 1 hour and back down again. Time & again, it seems to me that the MAXIMUM is 45 minutes, unless you want to seriously risk having WAY over-cooked ribs. (I'm talking pork here.)

This is on a Good One Marshall smoker with a target temp of 225, that might fluctuate from 215 - 250.

I was killing some time tonight searching around on the forums to see if anyone else had similar experience and it seems nobody else has posted about TWO being WAY too much time in foil. Everyone always seems to reference "3-2-1", which seems like a recipe for DISASTER, to me. I wanted to see if others have had similar experience to me?

Thanks,
Clay

Smoothsmoke · Sep 25, 2011

A lot of people have had the same experience as you. I'd venture to say that most find that 2 hours in foils is way too much time. The times that I've foiled, 1 hour has been the limit for me.

ShutYrMouth · Sep 25, 2011

yes, way too long for me.
your temps would be a big factor in this.
i usually cook at 250.
i dont foil anymore. i just dont open the lid for 4 hours.

MilitantSquatter · Sep 25, 2011

Clay - actually, these days, I see so many posts here saying the exact same thing about too long in foil and everyone just chooses to adapt or not using foil any longer.

3-2-1 is a guide, not a rule.

Not sure who started it, but for all we know there pit thermometer could have been off by 40 degrees... :wink:

tmehlhorn · Sep 25, 2011

I do not foil my ribs, only did it a couple times and they were over cooked and even soggy. I have quit using foil on anything except in a pinch on time, or if something just is not getting there. Probably used it twice in the last two years now. Just try cooking them with a good coating of rub. Then about 15 min before you pull them put a very light coating of curlys bbq sauce on.:thumb:

DC-Q · Sep 25, 2011

No foil!

blues_n_cues · Sep 25, 2011

DC-Q said:
No foil!

foil is for leftovers.:becky:

TIMMAY · Sep 25, 2011

MilitantSquatter said:
3-2-1 is a guide, not a rule.

My timeline is 3hr, 1hr foil, 30min. That's almost borderline too much depending on my temp control skill for the day.

Bart · Sep 25, 2011

In the Netherlands we don't have Louisiana cut ribs and what we usually get is baby backs, my interpretation of 3-2-1 is 2,5-1,5-0,45 (glazing on the last 45 and 15 minutes)

aquablue22 · Sep 25, 2011

I don't like to foil either, every time I have the meat seems soft and over cooked.

Pappy · Sep 25, 2011

Yes. I did 3-2, never made it to 1. They were done. Today I'm skipping the foil. Looking to do 4 hours at 250 in the UDS for some STL spares.
Going to use toothpick & bend test.

Garyclaw · Sep 25, 2011

Pappy said:
Yes. I did 3-2, never made it to 1. They were done. Today I'm skipping the foil. Looking to do 4 hours at 250 in the UDS for some STL spares.
Going to use toothpick & bend test.

Me too.:thumb:

cliffcarter · Sep 25, 2011

Often when people cite the "3-2-1" method they fail to make any adjustments for the size of the racks they are cooking. As stated before it is a guide, not an iron clad rule.

Bigdog · Sep 25, 2011

I have never had good luck with 3-2-1. Way over cooked. :tsk:

DirtyDirty00 · Sep 25, 2011

i did the 3-2-1 yesterday at 240-250 i did a full 3, about 1h 45m and about 45m came out delicious

BigTony · Sep 25, 2011

My learning on the Weber was by trial and error;used to foil ribs after the color was established cooking indirect,then after a few beers glazed them unfoiled.Haha this was after ruining a few racks by trying to paint them with store-bought sauce from the first......
Went to foil one day,forgot that I had run out of Reynolds Wrap-have not used foil on anything cooking since-only used for resting meat.
I wish I'd found this forum years ago.T

farklf · Sep 25, 2011

I think foil takes the taste out of the ribs. But I do like to foil when I take them off and put in cooler.

Guamaque · Sep 25, 2011

I foil everything. :icon_blush::icon_blush:
Sorry, I guess there had to be a dissenting opinion here somewhere. :laugh:

Randbo · Sep 25, 2011

3-2-1 is a guide line. I have great results with 2-1-1 unless I get an exceptionally meaty rack. By my thermometers I am cooking around 250. Yes they come out of the foil a little soft that's what the last 1 is for to firm them up and sauce them. In the last hour you have options if they are more done than you expected you can shorten the last hour. All that said 2 hours in foil has always been to long for mine. I keep trying to not foil but when I test the ribs and they are so tough I grab the Texas Crutch. Some day no foil I just have to be brave!

charlie d · Sep 25, 2011

Bart said:
In the Netherlands we don't have Louisiana cut ribs and what we usually get is baby backs, my interpretation of 3-2-1 is 2,5-1,5-0,45 (glazing on the last 45 and 15 minutes)

the metric 3-2-1 :-D

3 - two - 1

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