Monitoring ribs during 3-2-1 - Page 2

Ron_L · 02-22-2013, 04:53 PM

Quote:

Originally Posted by Motley Q

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.

benniesdad · 02-22-2013, 05:34 PM

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.

TomB · 02-23-2013, 04:51 AM

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.

El Ropo · 02-23-2013, 07:42 AM

Quote:

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.

sdbbq1234 · 02-23-2013, 08:15 AM

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.

wallace

jonheld · 02-23-2013, 08:53 AM

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.

Suddenly I'm drooling on my keyboard.

02-22-2013, 05:34 PM	#17
benniesdad Full Fledged Farker Join Date: 09-26-12 Location: Locust Grove, GA Downloads: 0 Uploads: 0	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. __________________ WSM, Performer, 22.5 & 18.5 OTG, SJG, mini WSM, Summit 420, Q100, C-G Akorn, and Schwenkgrill

02-23-2013, 04:51 AM	#18
TomB Full Fledged Farker Join Date: 02-07-10 Location: Des Moines, IA Downloads: 0 Uploads: 0	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. __________________ Tom Red Nose BBQ WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker

02-23-2013, 08:15 AM	#20
sdbbq1234 is one Smokin' Farker Join Date: 02-11-10 Location: Northern VA Downloads: 1 Uploads: 0	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. wallace __________________ - Life Is Good, Butt BBQ Is Better! - BWS - Fat Boy - WSM 22.5 (almost new) - simple UDS (retired from comps) - KCBS CBJ# 58657 - MABA Member "My doctor told me to eat more fruit. So I picked up some Pop-Tarts on the way home"

02-23-2013, 08:53 AM	#21
jonheld Wandering around with a bag of matchlight, looking for a match. Join Date: 02-20-13 Location: Verona Downloads: 0 Uploads: 0	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. Suddenly I'm drooling on my keyboard.