3/2/1 method


 

DavidD

TVWBB Super Fan
I'm trying the 3/2/1 method for 2 racks of st louis ribs. Is that how most people smoke ribs? I've done it twice before and they were great. I've not had as much luck w/o the foiling, they seem more dry and less tender if i don't foil so this method seems good.
 
I've always smoked 'em naked. Dry ribs is a sign of them being over cooked.
Cook them until tender,no more. For me, that's about 6 hours for spares,and about 5 for baby backs. Notice I said about. Your times may vary.
 
I cook spares at 275F, for 2 1/2 hours uncovered. I then tent in foil, spritzing with apple cider every 15 minutes for another 1 1/2 hours.

Hmmmmmmm!

Bob
 
"Is that how most people smoke ribs?"

I don't use foil when smoking spares.

Keep practicing, you will get to eat your mistakes.
 
Hi

I did the 3, 1.5, .5 and they turned out great. Not sure if I did hte whole 3,2,1 that they would have turned out as tender.

Mine looked perfect which to me means more time woudl be less moist.

Steve
 
yes, mine were not as juicy as they should have been, if doing over, i would go w/ 2.5-3, 1.5 and 30-40. six hrs seems a little too long unless maybe the heat was held at 225 vs. 250
 
I have never seen the orig post by stogie, so thank you. I know my fire got a little hot at 275 but mostly 250. The final hr he says should be 30 min to firm them up, mine were on for an hour and that's what dried them out a little too much. NOt dry, but not as juicy as they should have been
 
Another guy running naked here. I always trim to STL. Usually my spares takes around 5.5 hr @~275F, but my last set was a little smaller and should have come off an hour earlier. I like the ease of no foil and the texture. Am not looking for mushy ribs. Yeah, personal tastes plays a role.
 
I go with the YMMV theory of 3-2-1 ribs. Sometimes, they take 2.5 hrs., then 1 hr., then 45 minutes. Other times, they take longer. I try to cook @ 275° and that usually results in taking less than 6 hrs.

I get impatient when waiting for ribs, so I want to hurry up the process a little bit.
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This also helps give a little fudge room in comps since I am confident that I can have spares done in less than 6 hrs. by cooking them at a little higher temp. It's not an exact science and I don't go exactly by time. I watch for a little pullback on the ends of the bones at first, then foil and check for tenderness, then finish over indirect to set a glaze... if I am saucing them at all.
 
I cook my St. Louis style spares @275 and they are usually done in around 3hrs(1.5-1-.5). I sometimes give really large racks up to another 45min. I just don't see how it is possible to cook them for 6hrs if your cooking over 225. Just what works for me. The best method is what works for you.
 

 

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