Ribs for the family....Ribs for competition

Smoke Daddy · 04-11-2014, 10:49 PM

Do most people still use the 3-2-1 method for spare ribs? Even for just a family and friends event? What about you caterers? Do you wrap when doing family reunions or church picnics?

3 hours naked
2 hours wrapped in foil
1 hour naked

pwa · 04-11-2014, 11:34 PM

I don't use 3-2-1, but a modified version for my shack and even Comps. I do wrap, just adjust timings and pay more attention to the ribs then the timing. More like 2-1-.5 but its flexable

Clint

J-Rod · 04-11-2014, 11:57 PM

I rub, I smoke, I eat. No wrapping for this kid as I never saw the need. To each his own though.

Edit- I've wrapped ONCE just to speed up a rib cook and thy turned out good. I just don't like any extra steps in the cooking process. As Walter Sobchak would say, once a
Plan gets too complex everything can go wrong...

BB-Kuhn · 04-12-2014, 07:24 AM

I don't wrap on my PBC - use it for quick backyard style ribs, but do wrap on my wsm for contests.

CambuiAl · 04-12-2014, 08:05 AM

Having never really tried a formula, and always had results I liked, I tried the 3-2-1 in my UDS last weekend. The 3 hours was fine, and the ribs lifted out and wrapped in foil no problem. However, after 2 hours in the foil, when I came to lift them out and glaze to go back on for the last hour, they fell apart in my hand and slipped onto the floor in wet, sloppy pieces! They scrapped up good, and tasted great though! Now, I like soft - I like to be able to pull the bone free with my fingers when they are done, but this was too soft.

So, moral of the story, if it ain't broke, don't fix it. I am going back to my doing it by eye and feel, which is roughly 2-1-1 with the ribs rubbed, then glazed just for the last hour with Melado.

Nhfefx · 04-12-2014, 09:05 AM

Wrapping ribs is a good thing
But, the 3/2/1 formula can get you into trouble
How hot did you you do the first 3?
Depending on which smoker that time varies
Depending on type / size of ribs that time varies

In competition we check and we check and we check
Wrap unwrap rewrap etc etc
And then what do they look like determines how much time they need (if any) unwrapped to finish . . .. . .

I wrap even at home these days - they just taste better

bandityo · 04-12-2014, 09:37 AM

I usually do 2 -1 -.5 otherwise too fall off the bone for me...especially on baby backs, spares not too much further off I have found

thirdeye · 04-12-2014, 09:58 AM

For an untrimmed slab of belly ribs I go something like 3.5 / 1 / .5

For a rack of belly ribs trimmed to St Louis cut I go closer to 3 / 1/ ?. The variable on the last time is an eyeball thing.

The initial time is only a guide for me. I watch the color like a hawk and test tenderness with a toothpick.

I like wrapping for tenderness and pull back (although I'll spend a minute and chase the bone to encourage pull back), and also for the foil juices which I use for basting, or adding to a table sauce.

Bludawg · 04-12-2014, 10:58 AM

I refuse to practice safe BBQ I go bare back.

saseekutz · 04-12-2014, 12:04 PM

I tried the 3-2-1 method but don't like it the meat just falling off the bones. I foil my ribs when I finish em off with sauce, when I prefer dry ribs no foil.

JandJbuidasmoker · 04-12-2014, 12:45 PM

No wrap for me either... I tried the 3 2 1, and screwed myself, same results as above with falling apart. I go naked, and pull when they look good! Practice...practice...practice! Nothin better than practicing bbq though! lol

BoLiles · 04-12-2014, 01:31 PM

Okay, so we are talking times and whether to wrap or not - but what temp are y'all running at on ribs? spares…baby backs, etc…I noticed that my times vary with temp AND whether I wrap or not.

JandJbuidasmoker · 04-12-2014, 01:51 PM

275-315 till done. I use the bone, and bend test.

Smoke Daddy · 04-14-2014, 05:34 PM

Quote:

Originally Posted by CambuiAl

Having never really tried a formula, and always had results I liked, I tried the 3-2-1 in my UDS last weekend. The 3 hours was fine, and the ribs lifted out and wrapped in foil no problem. However, after 2 hours in the foil, when I came to lift them out and glaze to go back on for the last hour, they fell apart in my hand and slipped onto the floor in wet, sloppy pieces! They scrapped up good, and tasted great though! Now, I like soft - I like to be able to pull the bone free with my fingers when they are done, but this was too soft.

So, moral of the story, if it ain't broke, don't fix it. I am going back to my doing it by eye and feel, which is roughly 2-1-1 with the ribs rubbed, then glazed just for the last hour with Melado.

Is 2-1-1 for spares or baby backs? If spares, what temp?

Smoke Daddy · 04-14-2014, 05:35 PM

Quote:

Originally Posted by Bludawg

I refuse to practice safe BBQ I go bare back.

LMAO

04-11-2014, 10:49 PM	#1
Smoke Daddy On the road to being a farker Join Date: 12-21-11 Location: DFW, TX (yankee from Detroit) Name/Nickname : JR	Ribs for the family....Ribs for competition Do most people still use the 3-2-1 method for spare ribs? Even for just a family and friends event? What about you caterers? Do you wrap when doing family reunions or church picnics? 3 hours naked 2 hours wrapped in foil 1 hour naked

04-11-2014, 11:34 PM	#2
pwa is One Chatty Farker Join Date: 10-11-11 Location: North Pole, Alaska	I don't use 3-2-1, but a modified version for my shack and even Comps. I do wrap, just adjust timings and pay more attention to the ribs then the timing. More like 2-1-.5 but its flexable Clint __________________ Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website

04-11-2014, 11:57 PM	#3
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	I rub, I smoke, I eat. No wrapping for this kid as I never saw the need. To each his own though. Edit- I've wrapped ONCE just to speed up a rib cook and thy turned out good. I just don't like any extra steps in the cooking process. As Walter Sobchak would say, once a Plan gets too complex everything can go wrong... __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

04-12-2014, 07:24 AM	#4
BB-Kuhn Take a breath! Join Date: 12-27-12 Location: Warrenville, IL	I don't wrap on my PBC - use it for quick backyard style ribs, but do wrap on my wsm for contests. __________________ Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold

04-12-2014, 08:05 AM	#5
CambuiAl On the road to being a farker Join Date: 05-10-13 Location: Sao Paulo, Brazil	Having never really tried a formula, and always had results I liked, I tried the 3-2-1 in my UDS last weekend. The 3 hours was fine, and the ribs lifted out and wrapped in foil no problem. However, after 2 hours in the foil, when I came to lift them out and glaze to go back on for the last hour, they fell apart in my hand and slipped onto the floor in wet, sloppy pieces! They scrapped up good, and tasted great though! Now, I like soft - I like to be able to pull the bone free with my fingers when they are done, but this was too soft. So, moral of the story, if it ain't broke, don't fix it. I am going back to my doing it by eye and feel, which is roughly 2-1-1 with the ribs rubbed, then glazed just for the last hour with Melado. __________________ -Wood Fired Pizza Oven - Brazilian 'Churrasqueira' -Apolo Plus Esmaltada BBQ - Classic UDS -

04-12-2014, 09:05 AM	#6
Nhfefx Is lookin for wood to cook with. Join Date: 10-06-13 Location: Bethesda, Maryland	Wrapping ribs is a good thing But, the 3/2/1 formula can get you into trouble How hot did you you do the first 3? Depending on which smoker that time varies Depending on type / size of ribs that time varies In competition we check and we check and we check Wrap unwrap rewrap etc etc And then what do they look like determines how much time they need (if any) unwrapped to finish . . .. . . I wrap even at home these days - they just taste better __________________ [B]Backstage BBQ Boy[/B] Cooking with Nature Boy KCBS Certified Judge; NCBS Certified Judge Big Green Egg; Bar B Chef Offset; Weber 22" kettle

04-12-2014, 09:37 AM	#7
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga	I usually do 2 -1 -.5 otherwise too fall off the bone for me...especially on baby backs, spares not too much further off I have found __________________ Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis

04-12-2014, 09:58 AM	#8
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	For an untrimmed slab of belly ribs I go something like 3.5 / 1 / .5 For a rack of belly ribs trimmed to St Louis cut I go closer to 3 / 1/ ?. The variable on the last time is an eyeball thing. The initial time is only a guide for me. I watch the color like a hawk and test tenderness with a toothpick. I like wrapping for tenderness and pull back (although I'll spend a minute and chase the bone to encourage pull back), and also for the foil juices which I use for basting, or adding to a table sauce. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

04-12-2014, 10:58 AM	#9
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I refuse to practice safe BBQ I go bare back. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

04-12-2014, 12:04 PM	#10
saseekutz Full Fledged Farker Join Date: 01-22-14 Location: olathe, KS	I tried the 3-2-1 method but don't like it the meat just falling off the bones. I foil my ribs when I finish em off with sauce, when I prefer dry ribs no foil.

04-12-2014, 12:45 PM	#11
JandJbuidasmoker Full Fledged Farker Join Date: 02-18-13 Location: Terre Haute, Indiana	No wrap for me either... I tried the 3 2 1, and screwed myself, same results as above with falling apart. I go naked, and pull when they look good! Practice...practice...practice! Nothin better than practicing bbq though! lol __________________ Doc- Offset RF Stick burner Trailer

04-12-2014, 01:31 PM	#12
BoLiles Full Fledged Farker Join Date: 04-01-14 Location: Fort Worth, TX Name/Nickname : Bo	Okay, so we are talking times and whether to wrap or not - but what temp are y'all running at on ribs? spares…baby backs, etc…I noticed that my times vary with temp AND whether I wrap or not.

04-12-2014, 01:51 PM	#13
JandJbuidasmoker Full Fledged Farker Join Date: 02-18-13 Location: Terre Haute, Indiana	275-315 till done. I use the bone, and bend test. __________________ Doc- Offset RF Stick burner Trailer