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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-22-2013, 01:21 PM | #1 |
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA
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Monitoring ribs during 3-2-1
Tried making spare ribs using the 3-2-1 method and they were seriously overcooked at the end of the foiling period. For those of you who use this method, how do you monitor doneness while they are foiled? Peek, bend test etc.? Any tricks?
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OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill |
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02-22-2013, 01:24 PM | #2 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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I found the same thing, I just adjusted the time spent in the foil the next time I cooked until I found the tenderness I was looking for.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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02-22-2013, 01:24 PM | #3 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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I switched to a 3-1-1.
Seems okay. We like them falling off the bone, though.
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02-22-2013, 01:27 PM | #4 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Yep, it will take a couple of practice cooks to get your time down to the temp of your pit.
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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02-22-2013, 01:48 PM | #5 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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The times are a CONCEPT--not a recipe!!!!!!!!!!
You will find times and temps on your cooker that start the process just fine. I double wrap in HD Foil. At an hour or so into the wrap portion, I lift the slab at the center. The foil adds stiffness--if it does not bend at all, I just put them back on for another 15-30 minutes. If they droop at all--I open the top of the foil and do the classic bend test on each slab. From that, I decide if they need more time in foil, more time unwrapped, or if I need to pull them as "done"! Easier to do than to write about! Once I started doing this, we went to "high ranked" rib scores in almost every comp and about 6th in the FBA TOTY for ribs. I do the same thing at home cause my friends and family deserve the best I can deliver. Not Rocket Science--just "feel" and understanding the process. Good Luck TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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02-22-2013, 01:49 PM | #6 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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For my smoker at 230 degrees it is 2.5 - 2 - 1 ish and for my daughter's rack of ribs it is 2.5 - 2 - fall off the bone.
I put a toothpick on them after 1.5 hours wraped and adjust if needed. |
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02-22-2013, 01:58 PM | #7 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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I use the 3-nofoil-untildone method and use a toothpick for doneness.
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02-22-2013, 02:00 PM | #8 |
Full Fledged Farker
Join Date: 06-06-11
Location: Sacramento, CA
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I need to try 321
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WSM 18, Weber Performer, Smokey Joe, 18 Kettle, Genesis EP-330 (I might have an issue.) |
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02-22-2013, 02:02 PM | #9 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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No foil here either. usually babybacks are done in 3ish hrs. ;) Bend test.
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02-22-2013, 02:06 PM | #10 |
On the road to being a farker
Join Date: 07-08-12
Location: Conway, AR
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AT 250 it's usually 2.5, 1.5, 30 min to an hour for glaze. If they feel like they are right on I will decrease the temp to 225 for the glaze to set. If they still feel like they need more time I'll just keep it at steady 250.
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02-22-2013, 02:41 PM | #11 |
Full Fledged Farker
Join Date: 05-25-11
Location: Sweet Home Alabama
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Run at 275*
2.5 hours naked on grid 1 hour 15 min - foiled (meat side down in a butter - honey mix) 30-45 min naked (start checking for tenderness) lift one half up and see if slab bends at 90 degrees and acts like it's gonna rip. DONE!
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02-22-2013, 03:03 PM | #12 |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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Same here
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02-22-2013, 03:05 PM | #13 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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@ 225 I do about 2-1- and look for added time for baby backs 3 2 1 is too long
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02-22-2013, 03:10 PM | #14 |
On the road to being a farker
Join Date: 08-18-12
Location: marietta Ga
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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.
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02-22-2013, 03:12 PM | #15 |
Take a breath!
Join Date: 05-21-12
Location: Oak Harbor, WA
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I adjust my times depending on the thickness of the ribs. I agree 3-2-1 is a bit long for most of my rib cooks @ 250*ish. I have been adjusting my cook times with success most of the time. 2.5-1.5-.75 has been my go to lately (plus or minus .5).
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