BBQ Ribs 3-2-1 method???

[Richard_]

3-1-1 @ 225* works great on the traeger

 

[darkoozy]

Keep in mind the 3-2-1 was designed for low and slow at 225 for spare ribs. They will come out fall of the bone if you,Ike your ribs that way. I prefer my ribs to fall of the bone, with just enough pull to let me slice them...

 

[Longhorn01]

Also, the 3-2-1 (and 2-2-1) methods are just guidelines. Every rack of ribs and every smoker cooks differently. Therefore, you'll need to "tweak" things so your BBQ turns out the way you want it to.

Keep at it and let us know how things turn out.

Second this ^^^ Usually do a 2-1-1 with my spares (trimmed St. Louis style) @ 250-275. Make a sauce of bourbon, butter, and brown sugar. Put on before you foil and then right at the end. Turns out just about fall off the bone every time.

Tweak the guidelines and tailor it to your smoker. Once you do, you'll have it. This is one main reason I haven't upgraded my smoker (had it 12 years). Don't want to "relearn" on the new one. :-o

 

[retired trucker]

Tweak the guidelines and tailor it to your smoker. Once you do, you'll have it. This is one main reason I haven't upgraded my smoker (had it 12 years). Don't want to "relearn" on the new one. :-o

This ^^^ Good advice! Best thing you can do is learn your equipment, and how to control it. Whether it is a pile of building blocks on the ground with a grill over it, or an expensive custom made smoker with a big fire box. You can get excellent results with it. Take a look at Cowgirl's tractor rim cooks for an excellent example.

Have a Blessed New Year!

Omar

 

[NeilH]

Hang my backs in WSM for four hours at 235* and come out right everytime.

 

[Telescopist]

I cook baby backs at 275 for three hours, mopping with 1/2 cup water 1/2 cup red wine vinegar 2 TBLS soy sauce after hours 1 & 2. After three hours if most of the ribs have pulled back about 1/2 an inch I take them off the grill & lightly brush them with sauce. After I have sauced them I wrap in foil and let rest for half an hour. Ribs have been cooked perfect every time.

When you say "275 for three hours" does that mean that you wait until your smoker gets up to 275 before you put the ribs in?

 

[chingador]

2 hours in foil has always been too long for me. 45 minutes to an hour in foil is max for me. That is at between 225 and 250.

 

[Icekub]

I believe for me that I put on the smoke until it looks pretty (reddish, mahogany color). Foil with juice/liquid until almost done (put on a long spatula and do bend test) then out of foil until all those liquids on the outside cook off (normally 30 mins or less) Sauce and serve! I like mine a little more tender than a comp rib but not falling apart either. Almost falling apart is perfect for me.

 

[pjtexas1]

I cook my baby backs at 300-325 and go 2-.25-.50. For me half an hour in the foil is too much at higher temps.

 

[DaveAlvarado]

When you say "275 for three hours" does that mean that you wait until your smoker gets up to 275 before you put the ribs in?

Yeah that's pretty standard. You won't have a clean fire until your smoker is getting up to temp anyway.

 

[Pitmaster T]

There is also the .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 method but it never gets done.

 

[Telescopist]

Yeah that's pretty standard. You won't have a clean fire until your smoker is getting up to temp anyway.

Thanks for that. Will employ next smoke.:clap:

 

[Telescopist]

There is also the .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 .3 .3 .3 spritz, .2 .4. .3 .3 spritz/poke. .3 method but it never gets done.

Have you written a book about all these methods? :biggrin1:

 

[gibb5128]

3-2-1 method

Here are some ribs my son and I did on our UDS today.

 

[NotSoBigDan]

I do full spares in a UDS at 225° and run straight smoke (but not too heavy) for 3 hours. Then I foil with butter, light brown sugar, just a tiny bit of apple juice and another healthy dose of rub for 1.5 hours. Then they go back on for 45 minutes to an hour to firm up the bark. I lightly glaze with sauce 15 minutes before they come off and then again when they come off.

If I foil for 2 full hours they want to get mushy.

 

[HBMTN]

I tell beginners the 3-2-1 method as I think it is a good almost foolproof way to get tender ribs when you don't now what you are doing in the beginning and you don't want to have tough meat. I tell them it's a starting point and they can hone in from there because for me it's a little too long/overcooked but that's just me.

 

[smoke ninja]

So what number is for boiling time?

Id like to gut punch the douche who propagated 3-2-1 as the standard method right after i find the guy who came up 225 and kick him in the...........

 

[NotSoBigDan]

So what number is for boiling time?

Id like to gut punch the douche who propagated 3-2-1 as the standard method right after i find the guy who came up 225 and kick him in the...........

Well that's... interesting. What in the world is wrong with 225°? That's where I do most of my smoking. My UDS has a sweet spot right there that's so easy to hit that I might even be able to do it blindfolded and it will hold there for hours and hours and hours on end.

 

[smoke ninja]

Nothing if you plan on eating tomorrow. Who wants to wait 6 hours for ribs. The same folks who cook pork butts and brisket for 24 hrs I suppose.

The temp works but you gain nothing cooking there the whole duration. I use 225 but only on the back end of my world famous hot & slow method.

 

[Jason TQ]

Well that's... interesting. What in the world is wrong with 225°? That's where I do most of my smoking. My UDS has a sweet spot right there that's so easy to hit that I might even be able to do it blindfolded and it will hold there for hours and hours and hours on end.

Things people don't understand scare them. That and he's just trolling for reactions to cause a fuss. Don't know why else people openly slam stuff around here so much and get so worked up about things that have zero impact on their lives......again other than to troll and get people to reply to the "wannabe crazy" things they believe they just said :crazy:. So while most folks around here are "calm" by nature some claim we should all be in their signature when in fact they want the exact opposite........But the good new is I doubt he has the gumption to "punch a douche" in case you are the guy who came up with 3-2-1 :becky:

Dan I like me some 225 for ribs too. Mostly at comps because that seems to be the temp my backwoods chubby likes and it has done really well for us. On my other smoker I will run hotter, but 225 works great.