So I tried the 3-2-1 method and..... - Page 2

early mornin' smokin' · 08-12-2013, 05:26 PM

at 275 for 3 hours, they were probably close to being perfectly done.

Bdub · 08-12-2013, 09:34 PM

Quote:

Originally Posted by SmittyJonz

I do 2.5-1-.5 at 250ish but that just don't sound as good......

Same for me.

SurrealOne · 08-12-2013, 09:53 PM

+1 for what Smitty does. Sometimes I'll actually reverse sear them a bit and then throw them in a pan on the pit at 275 with some sauce, butter, ACV, and every now and then brown sugar...they turn out perfect every time.

El Ropo · 08-12-2013, 10:24 PM

3-2-1 is sort of like the pirate code.. It's more like a set of guidelines..

That being said. I can't count the number of threads where people have overcooked their ribs trying this, or simply had a bad result. I always try to steer people away from getting in the habit of thinking they need to foil ribs for a good result. Simpler is better for me. No foil, no spritz, no mop, no peeking. Just cook 'em till they are done.

And that goes for country style ribs also. I just use a toothpick and my eyeballs to determine when they are "done"

jrn · 08-12-2013, 10:48 PM

That's right. How can one see what the meats doing if its wrapped in foil?

Callahan-que · 08-12-2013, 11:02 PM

+1 what El Ropo said.

Cobra7 · 08-13-2013, 12:50 AM

Quote:

Originally Posted by SC_Dave

they were over-done.

My wife brought home some country style pork ribs. I was cooking two butts anyway and had room so I through them on too.

Smoker at 275. Ribs cooked for roughly 3 hrs, pulled and wrapped adding a little apple juice, a little brown sugar and a little butter. Back on for a little less than 2 hrs. Unwarpped dusted with rub, back on for less than an hour. They were over done for sure.

Should I have shortened the cook time because I had the smoker at 275*?

Help and info appreciated.
SC

3-2-1 sucks in my option. I like 2-2 or 2-1 a lot better. My ribs were way over done with the 3-2-1 cooking at 225-250.

5string · 08-13-2013, 06:30 AM

I've tried the "3-2-1" thing a couple of times just to see what all the hub bub was about, didn't care for it. When you cook meat in foil or a pan that you add liquid to, essentialy you are braising it (or boiling depending on the amount of liquid). For me, and this is personal preference, I like a caramelized layer of sauce and rub. You can't get that in 1 hour out of the foil after the meat has been "boiled". I start saucing about 2 hours in which is plenty of time for a good smoke ring. After that I sauce about every 45 mins to 1 hour until they are done. It can take anywhere from 4 to 7 hours depending on the size of the rack, fat content, how many you are cooking, lots of variables. Learn to cook to tenderness and try not to get hung up on times or even meat temperatures. As mentioned several times here, "it's a guide line".

ironmanerik · 08-13-2013, 10:25 AM

First time cooking ribs I was glad to have a simple plan. Tried no wrap with perfect comp bite through results, and everyone that ate them wished they were more fall off the bone. After a couple other try's with variations,(time, temp) 3-1/2-1/2 @ 275* seems to be it for me. They fall off the bone not fall apart.

El Ropo · 08-13-2013, 10:29 AM

Just a FYI, you can easily get fall off the bone meat with better texture by leaving the foil in the pantry and leaving the cooker closed.

jrn · 08-13-2013, 12:42 PM

Yep. Wether or not they're falling off the bone depends on how long you cook them. Ain't got nothing to do with the foil. Foils for resting. Some of y'all most go through a ton of aluminum foil.

I don't see how it could be worth the trouble.

BB-Kuhn · 08-13-2013, 01:17 PM

Country style ribs aren't really ribs, therefore the 3-2-1 method doesn't apply.

ironmanerik · 08-13-2013, 01:47 PM

Quote:

Originally Posted by El Ropo

Just a FYI, you can easily get fall off the bone meat with better texture by leaving the foil in the pantry and leaving the cooker closed.

How do you know when they are done if the cooker is closed?

jasonjax · 08-13-2013, 01:52 PM

Quote:

Originally Posted by ironmanerik

How do you know when they are done if the cooker is closed?

The remote thermo .... oooooo yah!

I used to be a fall off the bone guy, but when I started doing a little competing I really felt like the ribs were "better" with a little more firmness to them. Bite through still means very tender IMHO. Like even old fogies with dentures should be able to bite through. (I'd like Deguerre to be able to enjoy my ribs if I ever had the opportunity to make some for him)

borzwazie · 08-13-2013, 02:14 PM

Here's some 3-2-1 for you:

https://fbcdn-sphotos-h-a.akamaihd.n...32503611_o.jpg

Cooked at about 205-ish (according to my 4 dollar short-stub Char-grill thermometer) on my UDS on regular Kingson, with a couple of hickory chunks.

Made this morning. Brought in for lunch. I saved this for my supper tonight. Polish coleslaw, mashed potatoes, and baby backs. I'm known as the "rib guy" where I work. There are other people here that bbq (and they make some great Q!). The best compliment I've gotten here was from one of the guys here that's serious about it - he said "These are totally not at all how I would have done these and they're A+."

I effin love my UDS. You guys all rock for introducing me to the UDS, I was gonna waste money trying to BBQ with a couple of flower pots, per the Good Eats guy.

EDIT: I need to resize that thing!

08-12-2013, 05:26 PM	#16
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny	at 275 for 3 hours, they were probably close to being perfectly done. __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

08-12-2013, 09:53 PM	#18
SurrealOne On the road to being a farker Join Date: 06-04-13 Location: Broken Arrow	+1 for what Smitty does. Sometimes I'll actually reverse sear them a bit and then throw them in a pan on the pit at 275 with some sauce, butter, ACV, and every now and then brown sugar...they turn out perfect every time. __________________ Char Broil Offset, Weber 22.5 Kettle, ECB Electric (Soon to be charcoal), UDS (Work in progress)

08-12-2013, 10:24 PM	#19
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	3-2-1 is sort of like the pirate code.. It's more like a set of guidelines.. That being said. I can't count the number of threads where people have overcooked their ribs trying this, or simply had a bad result. I always try to steer people away from getting in the habit of thinking they need to foil ribs for a good result. Simpler is better for me. No foil, no spritz, no mop, no peeking. Just cook 'em till they are done. And that goes for country style ribs also. I just use a toothpick and my eyeballs to determine when they are "done" __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

08-12-2013, 10:48 PM	#20
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms	That's right. How can one see what the meats doing if its wrapped in foil? __________________ UDS, mini wsm, 22.5" weber kettle

08-12-2013, 11:02 PM	#21
Callahan-que Babbling Farker Join Date: 11-18-10 Location: Callahan Fl Name/Nickname : Rick	+1 what El Ropo said. __________________ Rick

08-13-2013, 06:30 AM	#23
5string is one Smokin' Farker Join Date: 07-05-12 Location: Geezerville, North Carolfornia	I've tried the "3-2-1" thing a couple of times just to see what all the hub bub was about, didn't care for it. When you cook meat in foil or a pan that you add liquid to, essentialy you are braising it (or boiling depending on the amount of liquid). For me, and this is personal preference, I like a caramelized layer of sauce and rub. You can't get that in 1 hour out of the foil after the meat has been "boiled". I start saucing about 2 hours in which is plenty of time for a good smoke ring. After that I sauce about every 45 mins to 1 hour until they are done. It can take anywhere from 4 to 7 hours depending on the size of the rack, fat content, how many you are cooking, lots of variables. Learn to cook to tenderness and try not to get hung up on times or even meat temperatures. As mentioned several times here, "it's a guide line". __________________ PitBoss & Dishwasher, Smokin' Geezers Grill Team & Gumbo Krewe KCBS CBJ, CTC, CBBQA, ECV

08-13-2013, 10:25 AM	#24
ironmanerik is One Chatty Farker Join Date: 01-19-13 Location: melbourne fl, adirondack native	First time cooking ribs I was glad to have a simple plan. Tried no wrap with perfect comp bite through results, and everyone that ate them wished they were more fall off the bone. After a couple other try's with variations,(time, temp) 3-1/2-1/2 @ 275* seems to be it for me. They fall off the bone not fall apart. __________________ [FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT]

08-13-2013, 10:29 AM	#25
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Just a FYI, you can easily get fall off the bone meat with better texture by leaving the foil in the pantry and leaving the cooker closed. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

08-13-2013, 12:42 PM	#26
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms	Yep. Wether or not they're falling off the bone depends on how long you cook them. Ain't got nothing to do with the foil. Foils for resting. Some of y'all most go through a ton of aluminum foil. I don't see how it could be worth the trouble. __________________ UDS, mini wsm, 22.5" weber kettle

08-13-2013, 01:17 PM	#27
BB-Kuhn Take a breath! Join Date: 12-27-12 Location: Warrenville, IL	Country style ribs aren't really ribs, therefore the 3-2-1 method doesn't apply. __________________ Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold

08-13-2013, 02:14 PM	#30
borzwazie Knows what a fatty is. Join Date: 04-07-11 Location: Ellwood City, PA	Here's some 3-2-1 for you: https://fbcdn-sphotos-h-a.akamaihd.n...32503611_o.jpg Cooked at about 205-ish (according to my 4 dollar short-stub Char-grill thermometer) on my UDS on regular Kingson, with a couple of hickory chunks. Made this morning. Brought in for lunch. I saved this for my supper tonight. Polish coleslaw, mashed potatoes, and baby backs. I'm known as the "rib guy" where I work. There are other people here that bbq (and they make some great Q!). The best compliment I've gotten here was from one of the guys here that's serious about it - he said "These are totally not at all how I would have done these and they're A+." I effin love my UDS. You guys all rock for introducing me to the UDS, I was gonna waste money trying to BBQ with a couple of flower pots, per the Good Eats guy. EDIT: I need to resize that thing!