Ribs 3-2-1 (OTS) pictures chronology


 
<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 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. </div></BLOCKQUOTE>

That's exactly what I did before I upped the temp and dropped the time (and the foil altogether). And I don't mind FOTB ribs, I just prefer them short of that.

Either way, Mildo's got it going on.

And Mildo, I have a OTG and before that I had a weber Kettle. When my first one hit store shelves there was no one touch, no gold, no silver, etc. It's going on 30 years old now. I didn't buy it new. I traded my new 18 inch for my neighbors used 22 inch about 15 years ago. Mildo, you did a fantastic job...
 
Great looking ribs Mildo. I was in the Czech Republic twice in the 90s. Miss it terribly. Beautiful country and great beer. Nice to see it's got a BBQ community.
 
I was on the western side of the Czech border but I don't remember smelling BBQ!
Good job on the ribs Mildo but I too am not a fan of FOTB. I attempted it twice and they came out feeling like mush. I like a little bite and a good clean pull away.
 
<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 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. </div></BLOCKQUOTE>

First - Mildo, GREAT looking ribs!

Second, I don't always foil ribs - actually rarely do. But when I do a x-x-x method that's what it is. I.E., to me it's really not meant to be exact, timed method. Just general. Meaning most of the cooking time is in the beginning until you get some good color, but still a little firm when tested with what ever method you use, I like to use a probe or skewer, sometime the lift method. So that becomes the first number. Then, second - "some time in the foil" till done to your likeing or just a little before, then third - back on to bark them back up a bit/glaze.

Lots simpler to just say 3-2-1
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