Monitoring ribs during 3-2-1

benniesdad · 02-22-2013, 01:21 PM

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

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

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

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).

02-22-2013, 01:21 PM	#1
benniesdad On the road to being a farker Join Date: 09-26-12 Location: Locust Grove, GA Downloads: 0 Uploads: 0	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? __________________ WSM, Performer, 22.5 & 18.5 OTG, SJG, mini WSM, Summit 420, Q100, C-G Akorn, and Schwenkgrill

02-22-2013, 01:24 PM	#2
Smoking Westy Full Fledged Farker Join Date: 06-10-12 Location: Bloomington, IL Downloads: 0 Uploads: 0	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. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

02-22-2013, 01:24 PM	#3
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	I switched to a 3-1-1. Seems okay. We like them falling off the bone, though. __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732

02-22-2013, 01:48 PM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

02-22-2013, 01:58 PM	#7
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles Downloads: 0 Uploads: 0	I use the 3-nofoil-untildone method and use a toothpick for doneness. __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....

02-22-2013, 01:49 PM	#6
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	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.

02-22-2013, 02:00 PM	#8
basuraman Full Fledged Farker Join Date: 06-06-11 Location: Sacramento, CA Downloads: 0 Uploads: 0	I need to try 321 __________________ Creating taste through smoke and fire. Husband, Father and well...that is the important stuff. (Not so super fast White Pocket Thermometer, WSM, Char-Griller Gasser with awesome Grillgrates)

02-22-2013, 02:06 PM	#10
NickyG Knows what a fatty is. Join Date: 07-08-12 Location: Conway, AR Downloads: 0 Uploads: 0	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. __________________ EPIC BBQ CRU - Weber 22.5" OTS x 2, 18.5" WSM, BWS Gater

02-22-2013, 02:41 PM	#11
snyper77 Full Fledged Farker Join Date: 05-25-11 Location: Sweet Home Alabama Downloads: 0 Uploads: 0	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! __________________ Lang 100 Deluxe trailer rig (60" smoker w/warming box and 40" chargrill)

02-22-2013, 03:05 PM	#13
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	@ 225 I do about 2-1- and look for added time for baby backs 3 2 1 is too long __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

02-22-2013, 03:10 PM	#14
Motley Q On the road to being a farker Join Date: 08-18-12 Location: marietta Ga Downloads: 0 Uploads: 0	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.

02-22-2013, 03:12 PM	#15
funugy On the road to being a farker Join Date: 05-21-12 Location: Oak Harbor, WA Downloads: 0 Uploads: 0	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).