Cooking Ribs: 3-2-1 or not

Sammy_Shuford · 09-01-2011, 04:15 AM

I (and others) have been very happy with the ribs I have been cooking. Dry rub, and 225 until done.

Been thinking about 3-2-1, and treating with a glaze the last hour.

Why change from a good thing or You never know until you try?

Yes, I am asking for comments!

BigBobBQ · 09-01-2011, 05:32 AM

It never hurts to experiment with a test rack of ribs next time you cook, just do your usual for all but one and do the 3-2-1 on a rack and then you can compare to see which you like better. That's how I try new things then I can do a side-by-side comparison. If I don't like the new way I still have plenty of the old way to go around.

TIMMAY · 09-01-2011, 05:37 AM

using the 3 2 1 eliminates some possible errors, and keeps the bark from getting too dark (I am a light to medium bark kinda guy). OTOH leave it in the foil to long and they overcook.

Hub · 09-01-2011, 05:48 AM

3-2-1 is a guideline, not a hard and fast set of times. Based on your pit and your recipes you need to adjust each of the stages until you get it right. For me its more like 3-1.5-.75 for the temps and stuff I use.

HeSmellsLikeSmoke · 09-01-2011, 06:35 AM

3/2/1 overcooks them for me. I have stopped using foil and cook them until they pass the bend test.

smokeyw · 09-01-2011, 06:56 AM

More like 3-1 1/2-1 for me but the final part after removing from the foil varies. All ribs are not created equal.

GreenDrake · 09-01-2011, 06:57 AM

Depends on the rib for me. I don't do many baby backs any longer, so for spares, I like the 2-2-1 or the 2-1.5-.5 All depends on the rib talkin to ya really. I'm a perpetual peeker.

Bbq Bubba · 09-01-2011, 06:58 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

3/2/1 overcooks them for me. I have stopped using foil and cook them until they pass the bend test.

Bingo!

lrh · 09-01-2011, 07:06 AM

My first go at ribs last weekend done by strict 3-2-1 at 230 and were overcooked. Edible but not nearly as good as they should have been. Rookie mistake to not put full faith in the bend test..

Saiko · 09-01-2011, 07:13 AM

Even at 225, I've found that 3-2-1 ribs are a little overdone for my tastes. I've been running at 275 recently and go with 1 hour on smoke, 1 hour in foil and then out of the foil till they pass the bend test.

tamadrummer · 09-01-2011, 07:14 AM

All I can do is agree with the rest of the folks here. 3-2-1 is just too much cooking for spares. It may not be if they are not trimmed St. Louis style, I have no idea but when trimmed up nicely they basically fall apart after 2 hours in the foil.

My next cook with ribs will be 2-1.25-.5 to 1 depending on doneness.

Speaking of spares, Publix has them on sale this week 1.99/lb, and they are fresh not cryovac packed. (They probably get them in cryo and unpack them)

Jaskew82 · 09-01-2011, 07:28 AM

I do a modified 3-2-1. I actually go with 4-1.25-.5 @ 235-245.

The 1 hour or so in the foil is just the right amount of time to get them tender but not overcooked.

Strike BBQ · 09-01-2011, 07:29 AM

I do baby backs 1.5 - 1 - .5 @ 275.

court · 09-01-2011, 07:33 AM

I am a TOTAL rookie when it comes to smoking. I smoked ribs for the first time a couple of weeks ago. I did the 3-2-1 and like the rest have said, they were just too done. Very good and not trashed but for sure overdone! I am trying again this weekend and I think I will do 2-1 and then wait for the bend test pass!

stephan · 09-01-2011, 07:38 AM

I used this method once it worked ok, but why go through the process of removing the ribs from the smoker to rap them, then back in for an hour or two, then take them out and remove the foil, then back in for an hour. I just leave them in and save time and foil and I end up with a product everyone likes. There's something to be said about keeping it simple

View Poll Results: Do you use 3-2-1
Yes	13	14.94%
No	55	63.22%
Sometimes	19	21.84%
Voters: 87. You may not vote on this poll

09-01-2011, 04:15 AM	#1
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	Cooking Ribs: 3-2-1 or not I (and others) have been very happy with the ribs I have been cooking. Dry rub, and 225 until done. Been thinking about 3-2-1, and treating with a glaze the last hour. Why change from a good thing or You never know until you try? Yes, I am asking for comments! __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

09-01-2011, 05:32 AM	#2
BigBobBQ is One Chatty Farker Join Date: 07-19-11 Location: Live Oak, Florida Downloads: 0 Uploads: 0	It never hurts to experiment with a test rack of ribs next time you cook, just do your usual for all but one and do the 3-2-1 on a rack and then you can compare to see which you like better. That's how I try new things then I can do a side-by-side comparison. If I don't like the new way I still have plenty of the old way to go around. __________________ Robert aka Big Bob. :typing: Home built 120 gallon stick burner on wheels, Master Built 7-in-1 vertical, Master Forge Charcoal grill, open pit, UDS,

09-01-2011, 05:48 AM	#4
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	3-2-1 is a guideline, not a hard and fast set of times. Based on your pit and your recipes you need to adjust each of the stages until you get it right. For me its more like 3-1.5-.75 for the temps and stuff I use. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

09-01-2011, 06:35 AM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	3/2/1 overcooks them for me. I have stopped using foil and cook them until they pass the bend test. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-01-2011, 05:37 AM	#3
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Columbia SC Downloads: 0 Uploads: 0	using the 3 2 1 eliminates some possible errors, and keeps the bark from getting too dark (I am a light to medium bark kinda guy). OTOH leave it in the foil to long and they overcook.

09-01-2011, 06:56 AM	#6
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	More like 3-1 1/2-1 for me but the final part after removing from the foil varies. All ribs are not created equal. __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

09-01-2011, 06:57 AM	#7
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	Depends on the rib for me. I don't do many baby backs any longer, so for spares, I like the 2-2-1 or the 2-1.5-.5 All depends on the rib talkin to ya really. I'm a perpetual peeker. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

09-01-2011, 07:06 AM	#9
lrh Is lookin for wood to cook with. Join Date: 06-15-11 Location: Jenks, OK Downloads: 0 Uploads: 0	My first go at ribs last weekend done by strict 3-2-1 at 230 and were overcooked. Edible but not nearly as good as they should have been. Rookie mistake to not put full faith in the bend test..

09-01-2011, 07:13 AM	#10
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Even at 225, I've found that 3-2-1 ribs are a little overdone for my tastes. I've been running at 275 recently and go with 1 hour on smoke, 1 hour in foil and then out of the foil till they pass the bend test. __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

09-01-2011, 07:14 AM	#11
tamadrummer is one Smokin' Farker Join Date: 07-12-11 Location: Zephyrhills, FL Downloads: 0 Uploads: 0	All I can do is agree with the rest of the folks here. 3-2-1 is just too much cooking for spares. It may not be if they are not trimmed St. Louis style, I have no idea but when trimmed up nicely they basically fall apart after 2 hours in the foil. My next cook with ribs will be 2-1.25-.5 to 1 depending on doneness. Speaking of spares, Publix has them on sale this week 1.99/lb, and they are fresh not cryovac packed. (They probably get them in cryo and unpack them)

09-01-2011, 07:28 AM	#12
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	I do a modified 3-2-1. I actually go with 4-1.25-.5 @ 235-245. The 1 hour or so in the foil is just the right amount of time to get them tender but not overcooked. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

09-01-2011, 07:29 AM	#13
Strike BBQ Knows what a fatty is. Join Date: 03-16-10 Location: Pace, FL Downloads: 0 Uploads: 0	I do baby backs 1.5 - 1 - .5 @ 275.

09-01-2011, 07:33 AM	#14
court Knows what a fatty is. Join Date: 08-15-11 Location: lees summit, mo Downloads: 0 Uploads: 0	I am a TOTAL rookie when it comes to smoking. I smoked ribs for the first time a couple of weeks ago. I did the 3-2-1 and like the rest have said, they were just too done. Very good and not trashed but for sure overdone! I am trying again this weekend and I think I will do 2-1 and then wait for the bend test pass!

09-01-2011, 07:38 AM	#15
stephan is one Smokin' Farker Join Date: 07-02-10 Location: lake grove, new york Downloads: 0 Uploads: 0	I used this method once it worked ok, but why go through the process of removing the ribs from the smoker to rap them, then back in for an hour or two, then take them out and remove the foil, then back in for an hour. I just leave them in and save time and foil and I end up with a product everyone likes. There's something to be said about keeping it simple

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