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Unread 07-10-2011, 02:42 PM   #1
SmokinJoe70
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Default beef ribs 321 method

Has anyone used the 321 method to cook beef ribs and the ribs are done before the time? I have kept the fire around 225 to 240 degrees. any help?
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Unread 07-10-2011, 03:08 PM   #2
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i've never foiled beef ribs. at those temps though, figure about 6 hours out of foil.

are you currently behind or ahead of schedule?

how long have they been on?
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Unread 07-10-2011, 04:13 PM   #3
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Beef ribs take forever. Not sure if it's enough time at those temps.
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Unread 07-10-2011, 04:14 PM   #4
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I am at about 41/2 to 5hrs and i did the bend test and they are at that point.
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Unread 07-10-2011, 06:03 PM   #5
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Beef ribs are like brisket, they have wildly varying times until they are done. I am not sure you could time them, even with foil. Then again, I could be wrong. It's not like I've actually tried it. Still though, I would expect some variance in time, probably significant.
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Unread 07-10-2011, 06:58 PM   #6
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SmokinJoe, I tried Short ribs last weekend and wish I had Bigabyte's advice. I cooked mine for 5.5 hours and they easily needed 7 to 7.5 hours. I finished them off in the oven for another 2 hours at 250 and they were just right.
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Unread 07-10-2011, 07:01 PM   #7
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Quote:
Originally Posted by bigabyte View Post
Beef ribs are like brisket, they have wildly varying times until they are done. I am not sure you could time them, even with foil. Then again, I could be wrong. It's not like I've actually tried it. Still though, I would expect some variance in time, probably significant.
Wise words once again. Weight for weight I find beef ribs all over the place compared to swine. No idea why, they just need more TLC.
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Unread 07-10-2011, 07:03 PM   #8
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yeah bend test... interesting. Does that apply for beef ribs? I have done short ribs and I go more for the probe test like I do a brisky.
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Unread 07-10-2011, 08:47 PM   #9
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Did some short ribs today, 6 hours, probed tender. Wife and MIL said they were great, who I'm I to disagree.
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Unread 07-10-2011, 08:52 PM   #10
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Quote:
Originally Posted by bigabyte View Post
Beef ribs are like brisket, they have wildly varying times until they are done. I am not sure you could time them, even with foil. Then again, I could be wrong. It's not like I've actually tried it. Still though, I would expect some variance in time, probably significant.
this is definately true, BUT, just like brisket you can strong-arm them with some high heat.

@ 325-350 on the WSM they will be tender, rendered, and crusty on the outside in 3 hours.
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