3-2-1, 2-2-1, 2-1-1

[dmprantz]

Quick Poll, though I'm not actually going to do a Poll. I've heard lots of references to 3-2-1, but I just read a couple references to 2-2-1 and 2-1-1 for loin ribs...So I'm wondering which ones people use most for:

Spares: Normal spares, trimmed a little bit. These are maybe 3 down when trimmed?

St. Louis Cut Spares: Brisket and Sternum removed. Bout the same size as loin ribs. Maybe 2.5 down.

Loin Ribs: 2.5 down....

dmp

[bigmeatbbq]

3-2-1 here. St.Louis Style only.

[Brian in Maine]

Loin backs 3-.75-1, or until done.

[Pete]

Spares...never foil except to hold them after they're done...the 6-9 method as in 6 to 9 hours. I never use babybacks unless they're the same price as spares...which is never. :biggrin:

[HeSmellsLikeSmoke]

Loin backs 3-.75-1, or until done.

Ditto

[jestridge]

Spares here do different ways

[Cliff H.]

I am starting to like the look, feel, ease and taste of non foiled ribs in general.

[dmprantz]

I am starting to like the look, feel, ease and taste of non foiled ribs in general.

Thanks. Not to be rude, but that's not what I asked for. If you have some input about how long you cook, foil, and cook ribs I'd love to hear it, but if all you have is comments about why I shouldn't do it at all, is that anything besides a thread-jack?

dmp

[BFoster]

I smoke my ribs, either spare or babyback the almost exact same time. 5 hours, plus when they look right which isn't usually much longer. I throw some sauce on at the very end....if I'm not doing dry...and foil until eaten. :-)

[Norcoredneck]

Thanks. Not to be rude, but that's not what I asked for. If you have some input about how long you cook, foil, and cook ribs I'd love to hear it, but if all you have is comments about why I shouldn't do it at all, is that anything besides a thread-jack?

dmp
In the words of Willkat (said to me more than once) "Ease Up Francis!" :biggrin:

What are you cooking them on? When I do them on a drum 3-2-1 is a little long. I think that is where you are getting the 2-2-1, ect. Helps to know what cooker to give advise. On my drum I go 2~2.5 - .75~1 - 1.

[CarbonToe]

Three Hours in the pan on the stove top, two hours in the oven and an hour under the grill to caramalise!!!

On a less jokey note it does depend on the heat and the amount of meat on the bones, I tend to cook ribs more by gut feel and prodding than on clock watching and internal temps

[Norcoredneck]

Man Cabon Toe must have ate some sugar coated cereal today. Read 2 threads and two boiled references. Have you seen the Penalty Box yet?
http://www.bbq-brethren.com/forum/showthread.php?t=46200

[butts a fire]

I cook baby backs almost exclusively and on my smokers I do the 2-1-1. It will also bepend on the temps you are cooking at I normally do the first two hours at 235 then I start raising the temp and normally finish them off at 250-265. If my temps are running off from the norm I will adjust the foil time up or down to compensate.

[WineMaster]

[quote=Norcoredneck;694636]In the words of Willkat (said to me more than once) "Ease Up Francis!" :biggrin:

God I miss him!

[Papa Hogg]

UMMM...Foil is cheating and a tool of the Devil!

http://i257.photobucket.com/albums/hh211/ejstratman_2008/crutch.jpg

[Jacked UP BBQ]

Baby backs 2-.5-1
spares 3-1-1
they turn out great for me, but is always depends on the humidity outside.

[Harbormaster]

Spares...never foil except to hold them after they're done...the 6-9 method as in 6 to 9 hours.
Same here.

UMMM...Foil is cheating and a tool of the Devil!

You intolerant purist! :mrgreen:

[garyk1398]

Man Cabon Toe must have ate some sugar coated cereal today. Read 2 threads and two boiled references. Have you seen the Penalty Box yet?
http://www.bbq-brethren.com/forum/showthread.php?t=46200
I'm thinking the box may be needed for this one.:idea:

[Rightstuff]

I do St. Louis at 3 2 .5
Babybacks 2 2 .5
I also smoke ribs at a little lower temp than most people (250). However, I never stick strictly to times. Always feel and look!

[Rookie'48]

I usually cook St. Louis spares (bought as full spares by the case @ Sam's) on the WSM. 3 -2.5 - 1.5+ for me, but I cook @ 220* to 230*. As was stated above, I go more by look, feel & toothpick. YMMV

[dmprantz]

Thanks all. I actually did an experiment with this a couple weeks ago, and have done two more since. I only cook with loin back ribs, so trying to find the right time was difficult. When I first did it, I started out with with lots of combinations, but my temp was way too low in the pre-foil stage, and then I cooked for about 3 hours in the post-foil stage. The ribs came out fall off the bone tender, but not what I liked: They had the texture of braised ribs, which is not what I wanted. The "3-2-1" and "2-2-1" were about the same on done-ness.

I tried again with just 2-2-1, keep in mind, these are 2.5 down back ribs, and was still not totally thrilled with the results. They didn't get as tender as I would have thought, and I like my ribs dry. Was in a competition today, and I decided to cook six slabs: Half of them 2-2-1, and half "until done." Two of the bend/bone craw ribs were done in about 3 hours, and the third in four. All the ribs got wrapped and coolered until turn in, at which point we taste tested. The non-foiled ribs were much better, and we turned those in. Did quite well, and I am done with trying to foil ribs.

Maybe I'm not doing it right, but every time I try to foil ribs, it either comes out under-done and chewey or par-boiled. I'm stickin to the "award winning" non-foil method. Again though, thanks all for your info. Perhaps some day I'll get a 3-2-1 pro to cook me some.

dmp

[BobF]

I was just about to suggest you try no foil. The few times I tried 3-2-1 I liked my results better with no foil.
Do what works.

[gotwood]

Spares 7 or 8
St. Louis 6 or 7
BB's 5 or 6

Finish em all on grill 10 min or so