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Old 02-22-2013, 04:53 PM   #16
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Originally Posted by Motley Q View Post
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.
And... No one has asked if the spares were trimmed or untrimmed, and how much they weighted. All of these things will effect cook time until done.

There is no magic formula that is right for every temp, pit, rib type and weight. 3-2-1 was developed as a guideline for untrimmed spares. Trimmed spares or baby backs will require less time and that can change for each rack and pit temp.
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Old 02-22-2013, 05:34 PM   #17
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Thanks much to everyone for the comments. I guess I was not really clear in my question. What I was asking was for the techniques of how those of you who are experienced foiling ribs use to monitor their doneness while they are still foiled. Obviously 3-2-1 was not the right forumula for these ribs.

For everyone who asked I trimed these to St Louis cut and smoked them right at 225. I got a call shortly before I foiled them and had to take care of something so I was gone almost the entire time they were in foil so they got the full two hours. When I got back it will still stable and running right at 225. I normally do both spares and baby back straight on the grates at 275 so 6 total hours of cooking time.

Lots of good discussion. Appreciate all the ideas for the next time.
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Old 02-23-2013, 04:51 AM   #18
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I don't check when I'm foiling. I have just learnd through experience how long they should stay wrapped. Everyone will be different based on pit and temp. For my WSM at 275 dome temp it is 2-1-.5 or 1.
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Old 02-23-2013, 07:42 AM   #19
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I normally do both spares and baby back straight on the grates at 275 so 6 total hours of cooking time
Something is not right with those times at that temp. St louis spares should only take around 4 hours at 275, and loin backs around 3+ hours. Maybe you like rib jerky?

I'd verify that temps at cooking grate are what you think they are.

If you hang around here for a while, you will see some spectacular ribs that were done in less than 4 hours cooked naked. No spritz, mop, foil, or peeking. Just let 'em rip till the sizzling sound starts to quiet down.
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Old 02-23-2013, 08:15 AM   #20
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I agree with El Ropo; something don't sound right.

BUT, I have learned that for me, I need to leave the foil loose so some of the steam can get out. Otherwise, I end up with overlooked and almost boiled ribs.


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Old 02-23-2013, 08:53 AM   #21
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I have found that rib "done-ness" varies from region to region.
Most folks in the northeast feel that ribs should fall off the bone. I've always felt that was a sign of overcooked ribs. It's pretty subjective, depending on your audience.

I like to smoke at low temps, usually never above 220 for at least 2 hours. After that, the smoke no longer permeates the meat. I wrap in foil with just a touch of mop and leave the foil open on both ends. Another 2 hours or so at 220 or so and they should have a decent amount of give. The meat will tear clean from the bone, but not fall apart on you either.

It's all about experimentation and compromise between time and temperature. It's also relative to the fat content of the meat and thickness, etc.

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