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Unread 02-08-2010, 07:16 PM   #1
ftwthegger
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Default 3-2-1 for st. louis in bge-over cooked?!

A little help here please;

I tried the 3-2-1 method as described on this forum with my temp being a solid 240 (according to the button thermometer on my large bge) and yes they were fall off the bone, but in my opinion they were a little dry and over cooked.

My question is that the times for the egg seem to be quicker (foods are done sooner) then normal and wondered if I should modify the system or did I do something wrong?
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Unread 02-08-2010, 07:27 PM   #2
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Quote:
Originally Posted by ftwthegger View Post
A little help here please;

I tried the 3-2-1 method as described on this forum with my temp being a solid 240 (according to the button thermometer on my large bge) and yes they were fall off the bone, but in my opinion they were a little dry and over cooked.

My question is that the times for the egg seem to be quicker (foods are done sooner) then normal and wondered if I should modify the system or did I do something wrong?
In my experience the BGE does cook faster, perhaps due to the radiant heat from the dome.

Also, I have always found that 3/2/1 is over done at that temp, no matter what cooker is used.

I decrease foil time and increase the smoke time.
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Unread 02-08-2010, 07:30 PM   #3
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You are correct about the overdone thing. 3-2-1 seems like it just turns the ribs into mush, at least on the UDS. I don't usually foil at all. I will foil sometimes, but only for about 20 minutes. It seems to release the meat from the bone just a bit and and not make it mushy and still get meat that will bite through and not completely come off the bone. Spares ususally take about 4 to 4 1/2 hours. This is just our preference, that's all.
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Unread 02-08-2010, 07:32 PM   #4
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One thing to know about the 3-2-1 method is that it isn't a science. You will need to adjust your times for your cooker, the size of your ribs, and how done you want them. Is your thermometer accurate?? A lot of time it can be just a thermometer that needs calibrated. Try 3-1-1.
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Unread 02-08-2010, 07:35 PM   #5
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I agree on the overdone. Smoked a couple of racks week end before last on the WSM. My new Tel-Tru was a solid 225 to 240 and they were overdone and didn't have much of a smoke ring either using ONO lump and cherry wood.
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Unread 02-08-2010, 08:47 PM   #6
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at that temp, which is what i cook at i find about 2 1/2hrs in the smoke, >1hr in the foil, prob 45 minutes, than another hr on the smoker to set the glaze, not fall off the bone, gives a good bite thru
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Unread 02-09-2010, 08:24 AM   #7
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I did back ribs on the BGE recently at 250-275 range on the dome thermo and found 2 hours of smoke, 1 hour in foil, and 15 or so mins with sauce to finish and let it carmelize worked out well.... You can see the ribs here: http://www.bbq-brethren.com/forum/sh...ad.php?t=77698

Didn't fall off the bone, just a nice bite through that pulled cleanly from the bone leaving nothing behind. Meat was tender and good.... Was somewhat a recipe found in Chris Lilly's Bob Gibson BBQ book....
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Unread 02-09-2010, 08:46 AM   #8
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I have found that 3-2-1 is just too much cooking. For me, 2-2-1 is waaay adequate for tender ribs.
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Unread 02-09-2010, 08:49 AM   #9
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I have to agree, two hours in the foil has been too much IMHO. I do not like fall off the bone/mushy ribs
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Unread 02-09-2010, 08:51 AM   #10
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I just got tired of foiling and just cook them straight through until they pass the bend test.
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Unread 02-09-2010, 09:44 AM   #11
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The Egg will cook faster. Try cooking at 225 and decrease total time cooking and time in foil.
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Unread 02-09-2010, 03:15 PM   #12
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The one thing the 3-2-1 method NEVER mentions is the weight of the rib. Weigh your ribs, keep good notes and you'll know when/how you adjusted. A full rack, 5lb spares could easily not be done in that time, but a trimmed St. Louis under 3 lbs certainly will be overcooked.
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Unread 02-09-2010, 05:48 PM   #13
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3-1-1 for st.louis spares..foiled with brown sugar, honey, and some rub..and texas pepper jelly glaze...good eaten
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Unread 02-09-2010, 06:28 PM   #14
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I did ribs on my new UDS with that method definetly overcooked. Will try again this weekend.
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Unread 02-09-2010, 08:00 PM   #15
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3-1-1 @ 225 is plenty. I actually have adjusted to about 3 1/4, 3/4, 3/4 or thereabout.

+1 on calibrating your dome thermometer. They can be accurate, but can be 15-25 off just as often. Even know of one guy who told me he found out that his was off by 200
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