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Old 09-25-2011, 08:24 AM   #16
On the road to being a farker
Join Date: 08-28-11
Location: Indianapolis,IN

My learning on the Weber was by trial and error;used to foil ribs after the color was established cooking indirect,then after a few beers glazed them unfoiled.Haha this was after ruining a few racks by trying to paint them with store-bought sauce from the first......
Went to foil one day,forgot that I had run out of Reynolds Wrap-have not used foil on anything cooking since-only used for resting meat.
I wish I'd found this forum years ago.T
(2)22.5 Weber Silvers,22.5 WSMC,CharBroil 940X,purple thermapen
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Old 09-25-2011, 08:45 AM   #17
is one Smokin' Farker
Join Date: 10-11-08
Location: south bend, in

I think foil takes the taste out of the ribs. But I do like to foil when I take them off and put in cooler.
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Old 09-25-2011, 08:59 AM   #18
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Join Date: 03-25-11
Location: Nimitz Hill

I foil everything.
Sorry, I guess there had to be a dissenting opinion here somewhere.
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Old 09-25-2011, 10:02 AM   #19
is one Smokin' Farker
Join Date: 06-06-11
Location: Brookings Oregon

3-2-1 is a guide line. I have great results with 2-1-1 unless I get an exceptionally meaty rack. By my thermometers I am cooking around 250. Yes they come out of the foil a little soft that's what the last 1 is for to firm them up and sauce them. In the last hour you have options if they are more done than you expected you can shorten the last hour. All that said 2 hours in foil has always been to long for mine. I keep trying to not foil but when I test the ribs and they are so tough I grab the Texas Crutch. Some day no foil I just have to be brave!
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Old 09-25-2011, 11:08 AM   #20
charlie d
Knows what a fatty is.
Join Date: 07-25-11
Location: Lake Grove,NY

Originally Posted by Bart View Post
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)
the metric 3-2-1
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Old 09-25-2011, 02:08 PM   #21
is One Chatty Farker
Join Date: 12-23-10
Location: Mount Pleasnt, SC

If the OP couldn't reference any posts that supported two hours in foil being too long, he didn't look very diligently. Most folks will tell you that the 3-2-1 is better when modified.

If it really bothers you...ditch the foil and cook a real rib.
"BBQ...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
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Old 09-25-2011, 02:15 PM   #22
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Join Date: 06-22-11
Location: chula vista, ca

I cook at 275-325 degrees.

I go 2 hrs-
45 min. in foil
then take out and put it in
15 minutes with sauce over it.

works well for me

Note: this is for st. louis ribs
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Old 09-25-2011, 02:29 PM   #23
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Join Date: 08-24-10
Location: Lawrence, KS

I cook 3-2-1 at 218 degrees for STL. And have learned to close down the vents some when the foiled ribs go back in because the foil changes the dynamics of the cooker causing the temp to go up. I mostly foil so I can reserve the juices for the glaze.
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Old 09-25-2011, 05:06 PM   #24
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Join Date: 08-29-11
Location: Shawnee Ks

I did 3-2-1 on my kettle last weekend for the first time. 225 degrees. Ribs were way too soft after the 2...will prolly skip foil next time.
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Old 09-25-2011, 05:19 PM   #25
Knows what a fatty is.
Join Date: 09-28-10
Location: Wildwood, MO

Cooking spares today on the UDS. Will not foil, just cook for 4 hours (almost there) at 230.

So far they look really good...
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Old 09-25-2011, 06:32 PM   #26
BC Squared
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Join Date: 09-16-11
Location: Kansas

I've seen a lot of people cooking ribs hot and using foil, but if you are doing a true slow cooked rib, leave the foil off!
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Old 09-25-2011, 07:45 PM   #27
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Join Date: 07-13-11
Location: Denton Texas

I don't foil either, just rub 'em and smoke 'em 'till bend and break.
Oklahoma Joe New Braunfels offset stick burner,and Big Blue UDS.If your lookin,it aint cookin!
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Old 09-26-2011, 04:42 PM   #28
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Join Date: 09-12-11
Location: Blaine, MN

I did 3-2-1 on my Chargriller last weekend. 4 slabs of spares. They came out great and got rave reviews but I knew they were overdone. It seemed most people there liked them that way (fall off bone).
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Old 09-26-2011, 06:03 PM   #29
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Join Date: 08-05-09
Location: NE OH-IO

Bottomline...when conditions vary, (lbs. of meat, weather, cuts of ribs, etc.) we have to make an educated guess on each number of this 3-2-1 guide. use your experience/instinct to tell you what to do. You just have to learn to trust yourself.

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS.

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Old 09-26-2011, 06:59 PM   #30
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Join Date: 12-09-04
Location: Chicago 'Burbs

The original guideline was for full spares, not St. Louis trimmed or baby backs. And, as mentioned above, it is just a guideline. Adjust as necessary based on your pit temp, rack size, etc.
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