Different method of smoking ribs?


 
A

Aldo

New member
I have been using the 3-2-1 or sometimes the 3-2 method and the ribs are always great but was wondering if any of ya'll have a better method?
 
I have a cpl different ways cited in a cpl different cookbooks.

For example, I have been experimenting with higher temps and no foil. I did 350*F in ~3 hrs this eve.

Another book says wrap them first for 90 min then unwrap and finish on the grill.

There's even a stack method where the ribs are cycled from bottom to top.

I am sure there are more.
 
So many different techniques out there... Foil or no foil? What temp? I cook my ribs at 225-250 without foiling. Usually takes 4 - 4 1/2 hours saucing a few times the last hour or so.
 
I do 275 for 4-6 hours no foil. I start checking at 4 hours for tenderness and then every 30 minutes until they are ready to pull. After I pull em I immediately sauce them while they rest for 10 minutes then slice in 2 bone portions. My family and I prefer em this way. I've tried many variations and this is what we like best. So we stick with it.
 
I used to do the 3-2-1 low & slow and was happy, but in 2013 I started just cooking them at 275 no wrapping. I thought the ribs were better, but the ribs were no longer fall off the bone. Now, I still cook at 275 but I cook for about 1.5 hours unwrapped, I then wrap in paper and cook for about .75 to 1 hour and then I unwrap and cook for maybe .5 hour with the BBQ sauce on. I start off with the meat down for the first half hour of the cook and then flip them meatside up, and mop

This has been a winner for me, family & friends say it's the best
 
Interesting. Don't really care for foil as it tears too easily. That paper is tough. Gotta try it next time.
 
Len Dennis said:
Interesting. Don't really care for foil as it tears too easily. That paper is tough. Gotta try it next time.
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You will like. Lots of good cooks here using butcher paper, I've yet to try that, only because I haven't got my hands on any. Parchment Paper is available everywhere
 
I used to do 3-2-1 but havent done it in quite a while. cook at 250-275 no foil start basting after the bark is set and pull when they are just starting to break when bending them. I feel i get a better texture rib when doing it this way and i like to have a good bark on them with no sauce which i had a harder time getting when i wrapped them.
 
Enrico said:
For me 3 h unwrapped @250F. Then wrapped in pink butcher paper for 2 h more @250F. Stop. Pulled off and sauced and sliced.
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Enrico. Do you mop or turn your ribs during the 3 hours unwrapped? Just curious, cuz your ribs are what I want my ribs to become :)
 
I used to do 3-1-1 at 250F on St. Louis spares but switched to no foil, do it much like Adam and like the texture better. With SLS, I usually cook them at 250, starting after about 3 hours will sprtiz them about every 30 minutes with apple juice/apple cider vinegar until they are done. They've been ready to take off anywhere from 4.5 to 5.5 hours.
 
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