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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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Old 02-10-2013, 11:31 AM   #1
JMSetzler
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Default Dustin' up some 3-2-1 Ribs



I just put on three racks of St. Louis cut pork spares to try out the 3-2-1 method at 225°. I have read over and over all the different time and temp combinations and decided to give this one a try today. Most people I talk to say its a bad choice. I have seen videos on YouTube of successful cooks with this method. I have cooked a lot of ribs but never tried this method by the book. We'll see how they turn out! If they are fall off the bone tender, that won't disappoint my dinner guests at all :)
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Old 02-10-2013, 12:08 PM   #2
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If you want complete fall off the bone tender omit the 1 from the equation for that tightens them back up if you want bite resistance put on for a half hour instead of the full hour .... Just what has worked for me

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Old 02-10-2013, 12:13 PM   #3
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Can we assume you intend to cook at 225-235 degrees?
3-2-1 came from those numbers and if you cook any higher.......ya gotta adjust.

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Old 02-10-2013, 12:39 PM   #4
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Great looking trim work on those spares.

That last hour will decide if you want any pull at all or just fall apart ribs.

I tend to open the wraps on the "1" and take a rack off for me.....wife and son's rack gets sauced and left on for a bit longer to soften up more....usually not the whole "1".
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Old 02-10-2013, 01:45 PM   #5
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For me I find the 3-2-1 is a bit too long. I've kept the pit temp at 225* and they just get done faster. I think next time I will try 2-2-1

By the way, they are always fall of the bone tender as a result of being over cooked. They are great though!
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Old 02-10-2013, 01:48 PM   #6
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Most people say that 3-2-1 is too long. I'm cooking at 225 today because that's where this cook needs to be on this method. If they are fall-off-the-bone they will still be tasty :)
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Old 02-10-2013, 01:53 PM   #7
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I would think the type of cooker would have a little to do with it also. I know my drum wont quite cook that low without starving and 3-2-1 is really too long. I will try 2-2- 1/2 next run o ribs.
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Old 02-10-2013, 03:09 PM   #8
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I have done shorter runs at higher temps with and without foil and they all seem to work one way or another. This is just one I haven't tried yet.
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Old 02-10-2013, 04:03 PM   #9
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JM, I see you're from NC, I have a lot of friends from there, I had one good friend also from Valdese. Sadly he passed on last year.

There are many way's to cook, as long as we get the results we desire I guess there is no wrong way.
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Old 02-10-2013, 04:04 PM   #10
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wow i love the way u have those dudes all trimmed up!!!
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Old 02-10-2013, 04:12 PM   #11
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I do my spares at 275F, 2 1/2, 1 1/2 or until done. I serve them dry. I never tried 225F.
That is a great trim on those racks!
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Old 02-10-2013, 04:22 PM   #12
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Great lookin' ribs. What'd you rub 'em down with?
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Old 02-10-2013, 04:26 PM   #13
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Looking forward to the final product! Hope we get some action shots too ;)
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Old 02-10-2013, 06:17 PM   #14
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Nice trim on the ribs! Looking forward to the finished product.
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Old 02-10-2013, 06:18 PM   #15
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Keep the pr0n coming.
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