3 - two - 1 - Page 2

BigTony · 09-25-2011, 08:24 AM

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 · 09-25-2011, 08:45 AM

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 · 09-25-2011, 08:59 AM

I foil everything.

Sorry, I guess there had to be a dissenting opinion here somewhere.

Randbo · 09-25-2011, 10:02 AM

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 · 09-25-2011, 11:08 AM

Quote:

Originally Posted by Bart

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

Cook · 09-25-2011, 02:08 PM

If the OP couldn't reference any posts that supported two hours in foil being too long, he didn't look very diligently. Most folks will tell you that the 3-2-1 is better when modified.

If it really bothers you...ditch the foil and cook a real rib.

sandiegobbq · 09-25-2011, 02:15 PM

I cook at 275-325 degrees.

I go 2 hrs-
45 min. in foil
then take out and put it in
15 minutes with sauce over it.

works well for me

Note: this is for st. louis ribs

mwert · 09-25-2011, 02:29 PM

I cook 3-2-1 at 218 degrees for STL. And have learned to close down the vents some when the foiled ribs go back in because the foil changes the dynamics of the cooker causing the temp to go up. I mostly foil so I can reserve the juices for the glaze.

scp · 09-25-2011, 05:06 PM

I did 3-2-1 on my kettle last weekend for the first time. 225 degrees. Ribs were way too soft after the 2...will prolly skip foil next time.

InTheRedZoneBBQ · 09-25-2011, 05:19 PM

Cooking spares today on the UDS. Will not foil, just cook for 4 hours (almost there) at 230.

So far they look really good...

BC Squared · 09-25-2011, 06:32 PM

I've seen a lot of people cooking ribs hot and using foil, but if you are doing a true slow cooked rib, leave the foil off!

bigdaddydanbbq · 09-25-2011, 07:45 PM

I don't foil either, just rub 'em and smoke 'em 'till bend and break.

mnmikew · 09-26-2011, 04:42 PM

I did 3-2-1 on my Chargriller last weekend. 4 slabs of spares. They came out great and got rave reviews but I knew they were overdone. It seemed most people there liked them that way (fall off bone).

Garyclaw · 09-26-2011, 06:03 PM

Bottomline...when conditions vary, (lbs. of meat, weather, cuts of ribs, etc.) we have to make an educated guess on each number of this 3-2-1 guide. use your experience/instinct to tell you what to do. You just have to learn to trust yourself.

Ron_L · 09-26-2011, 06:59 PM

The original guideline was for full spares, not St. Louis trimmed or baby backs. And, as mentioned above, it is just a guideline. Adjust as necessary based on your pit temp, rack size, etc.

09-25-2011, 08:24 AM	#16
BigTony On the road to being a farker Join Date: 08-28-11 Location: Indianapolis,IN	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 __________________ (2)22.5 Weber Silvers,22.5 WSMC,CharBroil 940X,purple thermapen

09-25-2011, 10:02 AM	#19
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon	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! __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

09-25-2011, 02:08 PM	#21
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	If the OP couldn't reference any posts that supported two hours in foil being too long, he didn't look very diligently. Most folks will tell you that the 3-2-1 is better when modified. If it really bothers you...ditch the foil and cook a real rib. __________________ "Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook

09-25-2011, 02:29 PM	#23
mwert Knows what a fatty is. Join Date: 08-24-10 Location: Lawrence, KS	I cook 3-2-1 at 218 degrees for STL. And have learned to close down the vents some when the foiled ribs go back in because the foil changes the dynamics of the cooker causing the temp to go up. I mostly foil so I can reserve the juices for the glaze. __________________ Team: PURE. Custom Vertical Smoker, UDS, Old Chargrill with cast iron grates

09-25-2011, 07:45 PM	#27
bigdaddydanbbq Knows what a fatty is. Join Date: 07-13-11 Location: Denton Texas	I don't foil either, just rub 'em and smoke 'em 'till bend and break. __________________ Oklahoma Joe New Braunfels offset stick burner,and Big Blue UDS.If your lookin,it aint cookin!

09-25-2011, 08:45 AM	#17
farklf is one Smokin' Farker Join Date: 10-11-08 Location: south bend, in	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.

09-25-2011, 08:59 AM	#18
Guamaque On the road to being a farker Join Date: 03-25-11 Location: Nimitz Hill	I foil everything. Sorry, I guess there had to be a dissenting opinion here somewhere.

09-25-2011, 02:15 PM	#22
sandiegobbq is one Smokin' Farker Join Date: 06-22-11 Location: chula vista, ca	I cook at 275-325 degrees. I go 2 hrs- 45 min. in foil then take out and put it in 15 minutes with sauce over it. works well for me Note: this is for st. louis ribs

09-25-2011, 05:06 PM	#24
scp is One Chatty Farker Join Date: 08-29-11 Location: Shawnee Ks Name/Nickname : Barry	I did 3-2-1 on my kettle last weekend for the first time. 225 degrees. Ribs were way too soft after the 2...will prolly skip foil next time.

09-25-2011, 05:19 PM	#25
InTheRedZoneBBQ Knows what a fatty is. Join Date: 09-28-10 Location: Wildwood, MO	Cooking spares today on the UDS. Will not foil, just cook for 4 hours (almost there) at 230. So far they look really good...

09-25-2011, 06:32 PM	#26
BC Squared Full Fledged Farker Join Date: 09-16-11 Location: Kansas	I've seen a lot of people cooking ribs hot and using foil, but if you are doing a true slow cooked rib, leave the foil off!

09-26-2011, 04:42 PM	#28
mnmikew On the road to being a farker Join Date: 09-12-11 Location: Blaine, MN	I did 3-2-1 on my Chargriller last weekend. 4 slabs of spares. They came out great and got rave reviews but I knew they were overdone. It seemed most people there liked them that way (fall off bone).

09-26-2011, 06:03 PM	#29
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Bottomline...when conditions vary, (lbs. of meat, weather, cuts of ribs, etc.) we have to make an educated guess on each number of this 3-2-1 guide. use your experience/instinct to tell you what to do. You just have to learn to trust yourself. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

09-26-2011, 06:59 PM	#30
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	The original guideline was for full spares, not St. Louis trimmed or baby backs. And, as mentioned above, it is just a guideline. Adjust as necessary based on your pit temp, rack size, etc. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850