3 - two - 1

clikover · 09-24-2011, 11:08 PM

(Regarding STL):

I have read all the posts (and recipes in other places on the web / books) recommending the 3-2-1 method...but I just can't figure out how TWO ever works?!? It always seems WAY, WAY too long in foil to me.

The first time I used TWO, the ribs were TOTALLY overcooked.

I have since experimented with everything from 30 minutes, to 45 minutes, to 1 hour and back down again. Time & again, it seems to me that the MAXIMUM is 45 minutes, unless you want to seriously risk having WAY over-cooked ribs. (I'm talking pork here.)

This is on a Good One Marshall smoker with a target temp of 225, that might fluctuate from 215 - 250.

I was killing some time tonight searching around on the forums to see if anyone else had similar experience and it seems nobody else has posted about TWO being WAY too much time in foil. Everyone always seems to reference "3-2-1", which seems like a recipe for DISASTER, to me. I wanted to see if others have had similar experience to me?

Thanks,
Clay

Smoothsmoke · 09-24-2011, 11:10 PM

A lot of people have had the same experience as you. I'd venture to say that most find that 2 hours in foils is way too much time. The times that I've foiled, 1 hour has been the limit for me.

ShutYrMouth · 09-24-2011, 11:11 PM

yes, way too long for me.
your temps would be a big factor in this.
i usually cook at 250.
i dont foil anymore. i just dont open the lid for 4 hours.

MilitantSquatter · 09-24-2011, 11:13 PM

Clay - actually, these days, I see so many posts here saying the exact same thing about too long in foil and everyone just chooses to adapt or not using foil any longer.

3-2-1 is a guide, not a rule.

Not sure who started it, but for all we know there pit thermometer could have been off by 40 degrees...

tmehlhorn · 09-24-2011, 11:18 PM

I do not foil my ribs, only did it a couple times and they were over cooked and even soggy. I have quit using foil on anything except in a pinch on time, or if something just is not getting there. Probably used it twice in the last two years now. Just try cooking them with a good coating of rub. Then about 15 min before you pull them put a very light coating of curlys bbq sauce on.

DC-Q · 09-25-2011, 05:10 AM

No foil!

blues_n_cues · 09-25-2011, 05:19 AM

Quote:

Originally Posted by DC-Q

No foil!

foil is for leftovers.

TIMMAY · 09-25-2011, 06:05 AM

Quote:

Originally Posted by MilitantSquatter

3-2-1 is a guide, not a rule.

My timeline is 3hr, 1hr foil, 30min. That's almost borderline too much depending on my temp control skill for the day.

Bart · 09-25-2011, 06:13 AM

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)

aquablue22 · 09-25-2011, 06:23 AM

I don't like to foil either, every time I have the meat seems soft and over cooked.

Pappy · 09-25-2011, 06:53 AM

Yes. I did 3-2, never made it to 1. They were done. Today I'm skipping the foil. Looking to do 4 hours at 250 in the UDS for some STL spares.
Going to use toothpick & bend test.

Garyclaw · 09-25-2011, 07:18 AM

Quote:

Originally Posted by Pappy

Yes. I did 3-2, never made it to 1. They were done. Today I'm skipping the foil. Looking to do 4 hours at 250 in the UDS for some STL spares.
Going to use toothpick & bend test.

Me too.

cliffcarter · 09-25-2011, 07:54 AM

Often when people cite the "3-2-1" method they fail to make any adjustments for the size of the racks they are cooking. As stated before it is a guide, not an iron clad rule.

Bigdog · 09-25-2011, 08:11 AM

I have never had good luck with 3-2-1. Way over cooked.

DirtyDirty00 · 09-25-2011, 08:16 AM

i did the 3-2-1 yesterday at 240-250 i did a full 3, about 1h 45m and about 45m came out delicious

09-24-2011, 11:08 PM	#1
clikover Knows what a fatty is. Join Date: 04-17-11 Location: Dallas, TX	3 - two - 1 (Regarding STL): I have read all the posts (and recipes in other places on the web / books) recommending the 3-2-1 method...but I just can't figure out how TWO ever works?!? It always seems WAY, WAY too long in foil to me. The first time I used TWO, the ribs were TOTALLY overcooked. I have since experimented with everything from 30 minutes, to 45 minutes, to 1 hour and back down again. Time & again, it seems to me that the MAXIMUM is 45 minutes, unless you want to seriously risk having WAY over-cooked ribs. (I'm talking pork here.) This is on a Good One Marshall smoker with a target temp of 225, that might fluctuate from 215 - 250. I was killing some time tonight searching around on the forums to see if anyone else had similar experience and it seems nobody else has posted about TWO being WAY too much time in foil. Everyone always seems to reference "3-2-1", which seems like a recipe for DISASTER, to me. I wanted to see if others have had similar experience to me? Thanks, Clay

09-24-2011, 11:10 PM	#2
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	A lot of people have had the same experience as you. I'd venture to say that most find that 2 hours in foils is way too much time. The times that I've foiled, 1 hour has been the limit for me. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

09-24-2011, 11:11 PM	#3
ShutYrMouth Full Fledged Farker Join Date: 01-01-10 Location: Columbus Oh	yes, way too long for me. your temps would be a big factor in this. i usually cook at 250. i dont foil anymore. i just dont open the lid for 4 hours. __________________ SHUT YR MOUTH BBQ TEAM DP Fat 50 Stumps Stretch WSM 22.5' Weber Kettle

09-24-2011, 11:13 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Clay - actually, these days, I see so many posts here saying the exact same thing about too long in foil and everyone just chooses to adapt or not using foil any longer. 3-2-1 is a guide, not a rule. Not sure who started it, but for all we know there pit thermometer could have been off by 40 degrees... __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

09-24-2011, 11:18 PM	#5
tmehlhorn Full Fledged Farker Join Date: 06-20-11 Location: pratt, KS	I do not foil my ribs, only did it a couple times and they were over cooked and even soggy. I have quit using foil on anything except in a pinch on time, or if something just is not getting there. Probably used it twice in the last two years now. Just try cooking them with a good coating of rub. Then about 15 min before you pull them put a very light coating of curlys bbq sauce on. __________________ Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon

09-25-2011, 05:10 AM	#6
DC-Q Full Fledged Farker Join Date: 01-07-09 Location: Granville, Ma.	No foil! __________________ S&W 500 Mag Traeger 075 (2) Traeger 070 a Spit a UDS [COLOR=darkorange]ORANGE[/COLOR] Thermapen

09-25-2011, 06:13 AM	#9
Bart Found some matches. Join Date: 09-19-11 Location: Helmond, the Netherlands	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)

09-25-2011, 06:23 AM	#10
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	I don't like to foil either, every time I have the meat seems soft and over cooked. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

09-25-2011, 06:53 AM	#11
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	Yes. I did 3-2, never made it to 1. They were done. Today I'm skipping the foil. Looking to do 4 hours at 250 in the UDS for some STL spares. Going to use toothpick & bend test. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

09-25-2011, 07:54 AM	#13
cliffcarter is one Smokin' Farker Join Date: 02-21-11 Location: Old Town, Maine	Often when people cite the "3-2-1" method they fail to make any adjustments for the size of the racks they are cooking. As stated before it is a guide, not an iron clad rule.

09-25-2011, 08:11 AM	#14
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	I have never had good luck with 3-2-1. Way over cooked. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

09-25-2011, 08:16 AM	#15
DirtyDirty00 is one Smokin' Farker Join Date: 07-13-11 Location: Mamaroneck, NY	i did the 3-2-1 yesterday at 240-250 i did a full 3, about 1h 45m and about 45m came out delicious __________________ Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM