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Unread 09-24-2011, 11:08 PM   #1
clikover
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Default 3 - two - 1

(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,
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Unread 09-24-2011, 11:10 PM   #2
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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.
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Unread 09-24-2011, 11:11 PM   #3
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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.
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Unread 09-24-2011, 11:13 PM   #4
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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...
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Unread 09-24-2011, 11:18 PM   #5
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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.
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Unread 09-25-2011, 05:10 AM   #6
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No foil!
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Unread 09-25-2011, 05:19 AM   #7
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Quote:
Originally Posted by DC-Q View Post
No foil!
foil is for leftovers.
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Unread 09-25-2011, 06:05 AM   #8
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Quote:
Originally Posted by MilitantSquatter View Post

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.
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Unread 09-25-2011, 06:13 AM   #9
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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)
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Unread 09-25-2011, 06:23 AM   #10
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I don't like to foil either, every time I have the meat seems soft and over cooked.
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Unread 09-25-2011, 06:53 AM   #11
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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.
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Unread 09-25-2011, 07:18 AM   #12
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Quote:
Originally Posted by Pappy View Post
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.
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Unread 09-25-2011, 07:54 AM   #13
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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.
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Unread 09-25-2011, 08:11 AM   #14
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I have never had good luck with 3-2-1. Way over cooked.
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Unread 09-25-2011, 08:16 AM   #15
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i did the 3-2-1 yesterday at 240-250 i did a full 3, about 1h 45m and about 45m came out delicious
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