I've cooked ribs, the first time used this method. My little son said: Goooood!
3-2-1 method
I like a full kettle!
3-2-1 method
I like a full kettle!
Ribs 3-2-1 (OTS) pictures chronology
- Thread starter Mildo
- Start date
Timothy Hoffman
TVWBB All-Star
Those look great! Is there anything a Weber cant cook?
Bob Correll
R.I.P. 3/31/2022
Knockout looking ribs!
Thanks for sharing Mildo!
Thanks for sharing Mildo!
Paul Mosher
TVWBB Super Fan
Nice job Mildo! Those look awesome! Great endorsement from your son, too.
Scott Thomas (GrillinFool)
Banned
Does anyone do the 3-2-1 method and NOT get fall off the bone ribs?
Morrey Thomas
TVWBB Super Fan
Scott....I totally agree with your question. Mildo has some perfect looking ribs there and they done look but NOT like the bones are falling out.
If I did that 3-2-1 method on my WSM and the temp is Lo n Slo at 225 on the cooking grate...my ribs will tear all to pieces and the bones just fall out. And I am talking about meaty St Louis big boys..not back ribs.
I dont know how folks get away with this method.
My last trimmed out spares (St Louis) were cooked for 5 total 3-1-1 and they were competition quality. An extra hour in the foil would make them tear all up. So I too wonder, how in the world can folks do the 3-2-1 and have really great ribs?
If I did that 3-2-1 method on my WSM and the temp is Lo n Slo at 225 on the cooking grate...my ribs will tear all to pieces and the bones just fall out. And I am talking about meaty St Louis big boys..not back ribs.
I dont know how folks get away with this method.
My last trimmed out spares (St Louis) were cooked for 5 total 3-1-1 and they were competition quality. An extra hour in the foil would make them tear all up. So I too wonder, how in the world can folks do the 3-2-1 and have really great ribs?
Scott Thomas (GrillinFool)
Banned
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Morrey Thomas:
Scott....I totally agree with your question. Mildo has some perfect looking ribs there and they done look but NOT like the bones are falling out.
If I did that 3-2-1 method on my WSM and the temp is Lo n Slo at 225 on the cooking grate...my ribs will tear all to pieces and the bones just fall out. And I am talking about meaty St Louis big boys..not back ribs.
I dont know how folks get away with this method.
My last trimmed out spares (St Louis) were cooked for 5 total 3-1-1 and they were competition quality. An extra hour in the foil would make them tear all up. So I too wonder, how in the world can folks do the 3-2-1 and have really great ribs? </div></BLOCKQUOTE>
That's exactly where I was going with this. I did 3-2-1 for a while, then transitioned to 3-1-1 and 2-.75-.5 for BBR's. Any time I put anything in the foil for more than 30 minutes it seemed they would be FOTB. Mind you if the worst thing that happens to me is I have to eat FOTB ribs, I'm living a pretty good life, but I prefer them just short of that.
I gave up on the 3-2-1 method a good 3 years ago as I couldn't stop it from going to far. I do 275-300 for 2 hours for BBR's and a little longer for spares if they are meaty and if someone wants them fall off the bone I put theirs on 30 minutes ahead of everyone else, smoke for 75-90 minutes, foil for 30-45, and back on the heat for 30 and they are FOTB every time.
I LOVE the flavor of the 3-2-1 method just not the consistency. Maybe I was doing something wrong, but I went another direction after so many failed attempts...
Scott....I totally agree with your question. Mildo has some perfect looking ribs there and they done look but NOT like the bones are falling out.
If I did that 3-2-1 method on my WSM and the temp is Lo n Slo at 225 on the cooking grate...my ribs will tear all to pieces and the bones just fall out. And I am talking about meaty St Louis big boys..not back ribs.
I dont know how folks get away with this method.
My last trimmed out spares (St Louis) were cooked for 5 total 3-1-1 and they were competition quality. An extra hour in the foil would make them tear all up. So I too wonder, how in the world can folks do the 3-2-1 and have really great ribs? </div></BLOCKQUOTE>
That's exactly where I was going with this. I did 3-2-1 for a while, then transitioned to 3-1-1 and 2-.75-.5 for BBR's. Any time I put anything in the foil for more than 30 minutes it seemed they would be FOTB. Mind you if the worst thing that happens to me is I have to eat FOTB ribs, I'm living a pretty good life, but I prefer them just short of that.
I gave up on the 3-2-1 method a good 3 years ago as I couldn't stop it from going to far. I do 275-300 for 2 hours for BBR's and a little longer for spares if they are meaty and if someone wants them fall off the bone I put theirs on 30 minutes ahead of everyone else, smoke for 75-90 minutes, foil for 30-45, and back on the heat for 30 and they are FOTB every time.
I LOVE the flavor of the 3-2-1 method just not the consistency. Maybe I was doing something wrong, but I went another direction after so many failed attempts...
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Thomas (GrillinFool):
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Morrey Thomas:
Scott....I totally agree with your question. Mildo has some perfect looking ribs there and they done look but NOT like the bones are falling out.
If I did that 3-2-1 method on my WSM and the temp is Lo n Slo at 225 on the cooking grate...my ribs will tear all to pieces and the bones just fall out. And I am talking about meaty St Louis big boys..not back ribs.
I dont know how folks get away with this method.
My last trimmed out spares (St Louis) were cooked for 5 total 3-1-1 and they were competition quality. An extra hour in the foil would make them tear all up. So I too wonder, how in the world can folks do the 3-2-1 and have really great ribs? </div></BLOCKQUOTE>
That's exactly where I was going with this. I did 3-2-1 for a while, then transitioned to 3-1-1 and 2-.75-.5 for BBR's. Any time I put anything in the foil for more than 30 minutes it seemed they would be FOTB. Mind you if the worst thing that happens to me is I have to eat FOTB ribs, I'm living a pretty good life, but I prefer them just short of that.
I gave up on the 3-2-1 method a good 3 years ago as I couldn't stop it from going to far. I do 275-300 for 2 hours for BBR's and a little longer for spares if they are meaty and if someone wants them fall off the bone I put theirs on 30 minutes ahead of everyone else, smoke for 75-90 minutes, foil for 30-45, and back on the heat for 30 and they are FOTB every time.
I LOVE the flavor of the 3-2-1 method just not the consistency. Maybe I was doing something wrong, but I went another direction after so many failed attempts... </div></BLOCKQUOTE>I used Weber OTS. And you? Maybe this is the reason.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Morrey Thomas:
Scott....I totally agree with your question. Mildo has some perfect looking ribs there and they done look but NOT like the bones are falling out.
If I did that 3-2-1 method on my WSM and the temp is Lo n Slo at 225 on the cooking grate...my ribs will tear all to pieces and the bones just fall out. And I am talking about meaty St Louis big boys..not back ribs.
I dont know how folks get away with this method.
My last trimmed out spares (St Louis) were cooked for 5 total 3-1-1 and they were competition quality. An extra hour in the foil would make them tear all up. So I too wonder, how in the world can folks do the 3-2-1 and have really great ribs? </div></BLOCKQUOTE>
That's exactly where I was going with this. I did 3-2-1 for a while, then transitioned to 3-1-1 and 2-.75-.5 for BBR's. Any time I put anything in the foil for more than 30 minutes it seemed they would be FOTB. Mind you if the worst thing that happens to me is I have to eat FOTB ribs, I'm living a pretty good life, but I prefer them just short of that.
I gave up on the 3-2-1 method a good 3 years ago as I couldn't stop it from going to far. I do 275-300 for 2 hours for BBR's and a little longer for spares if they are meaty and if someone wants them fall off the bone I put theirs on 30 minutes ahead of everyone else, smoke for 75-90 minutes, foil for 30-45, and back on the heat for 30 and they are FOTB every time.
I LOVE the flavor of the 3-2-1 method just not the consistency. Maybe I was doing something wrong, but I went another direction after so many failed attempts... </div></BLOCKQUOTE>I used Weber OTS. And you? Maybe this is the reason.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Morrey Thomas:
Scott....I totally agree with your question. Mildo has some perfect looking ribs there and they done look but NOT like the bones are falling out.
If I did that 3-2-1 method on my WSM and the temp is Lo n Slo at 225 on the cooking grate...my ribs will tear all to pieces and the bones just fall out. And I am talking about meaty St Louis big boys..not back ribs.
I dont know how folks get away with this method.
My last trimmed out spares (St Louis) were cooked for 5 total 3-1-1 and they were competition quality. An extra hour in the foil would make them tear all up. So I too wonder, how in the world can folks do the 3-2-1 and have really great ribs? </div></BLOCKQUOTE> I used Weber OTS and you?.
Maybe this is the reason.
Scott....I totally agree with your question. Mildo has some perfect looking ribs there and they done look but NOT like the bones are falling out.
If I did that 3-2-1 method on my WSM and the temp is Lo n Slo at 225 on the cooking grate...my ribs will tear all to pieces and the bones just fall out. And I am talking about meaty St Louis big boys..not back ribs.
I dont know how folks get away with this method.
My last trimmed out spares (St Louis) were cooked for 5 total 3-1-1 and they were competition quality. An extra hour in the foil would make them tear all up. So I too wonder, how in the world can folks do the 3-2-1 and have really great ribs? </div></BLOCKQUOTE> I used Weber OTS and you?.
Gary H. NJ
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">My little son said: Goooood! </div></BLOCKQUOTE>
I would have said the same thing!
I would have said the same thing!
Paul Kastner
TVWBB Hall of Fame
I know it was posted before but this picture speaks volumes to the world of BBQ.
Morrey Thomas
TVWBB Super Fan
Scott,
I have adapted the less than FOTB method myself, and constantly adjust cooking times based on the actual rib and not a method or number. BBR's are often the most delicate, so I vary between 2-1-1 or even 2-.75-1 depending on the rib itself. For the biggest, meaty, thick St Louis rib, 3-1-1 gets it done for me. I the commercialized slogan "fall off the bone tender" is for neophites or people looking at Applebees or TGI Friday's TV commercials.
I have adapted the less than FOTB method myself, and constantly adjust cooking times based on the actual rib and not a method or number. BBR's are often the most delicate, so I vary between 2-1-1 or even 2-.75-1 depending on the rib itself. For the biggest, meaty, thick St Louis rib, 3-1-1 gets it done for me. I the commercialized slogan "fall off the bone tender" is for neophites or people looking at Applebees or TGI Friday's TV commercials.