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3-2-1 Ribs
Posted on 5/16/20 at 8:08 pm
Posted on 5/16/20 at 8:08 pm
So I did a 3-2-1 rib smoke today. It’s been years. Did mustard and dry rub, on for 3 hours at 250-275, spraying with apple juice every hour. Then wrapped in foil with brown sugar, butter and honey, back on for another 2 hours, then unwrapped and back on for 1.
Flavor came out amazing, great smoke ring, however they were a little tough.
Where did I go wrong?
Flavor came out amazing, great smoke ring, however they were a little tough.
Where did I go wrong?
10
Posted on 5/16/20 at 8:12 pm to DevilDagNS
Too hot and too long. You might can get by with 3-2-1 at 225.
Posted on 5/16/20 at 8:13 pm to DevilDagNS
Spares or baby backs? That’s hot for 3-2-1
Posted on 5/16/20 at 8:22 pm to DevilDagNS
At 275 I think I usually run a 3.5 hour cook time. More like a 2-1-.5
Posted on 5/16/20 at 8:26 pm to DevilDagNS
If baby backs, do 3-1-1 at 225
Posted on 5/16/20 at 8:43 pm to DevilDagNS
Every rack of ribs is different. Use 3-2-1 as a guideline for the following:
3 - Cook until you like the color
2 - Wrap and cook until the meat retracts, exposing about 3/4 to 1 inch of the bones. Practice will let you determine how to get the right pull based on the amount of exposed bone. At this point the ribs are cooked.
1 - This is for finishing and putting on a glaze. The ribs may dry and firm up a little. I somethimes shorten this segment to 30-45 minutes when I don't use a glaze.
3 - Cook until you like the color
2 - Wrap and cook until the meat retracts, exposing about 3/4 to 1 inch of the bones. Practice will let you determine how to get the right pull based on the amount of exposed bone. At this point the ribs are cooked.
1 - This is for finishing and putting on a glaze. The ribs may dry and firm up a little. I somethimes shorten this segment to 30-45 minutes when I don't use a glaze.
Posted on 5/16/20 at 9:23 pm to DevilDagNS
Def depends on what type of ribs. For baby backs I do 2-1.5-1.5 @ 225. I started out doing 2-2-1 but found the wrapped 2 made them too tender and you couldn’t even handle them after pulling out of the foil without them falling apart. So I found my mix is great for having them pull back off the bone but not too tender. If I add sauce to them I add it with 45 mins left in the last 1.5.
Posted on 5/16/20 at 10:26 pm to DevilDagNS
3-1-1 seems to be the sweetspot
Posted on 5/17/20 at 6:59 am to DevilDagNS
1-2-1 is my sweet spot.
6 hours is wayyyy too long to cook ribs.
6 hours is wayyyy too long to cook ribs.
Posted on 5/17/20 at 8:04 am to tilco
What temp
Posted on 5/17/20 at 9:27 am to FieldandStream1
quote:
If baby backs, do 3-1-1 at 225
Posted on 5/17/20 at 10:09 am to fillmoregandt
I picked up some plate short ribs at Costco that are going on the smoker today. I’m assuming I will have to extend the 3hr smoke (225-250)?
Posted on 5/17/20 at 11:13 am to t00f
I did 2.5-1-1 last time and they came out great.
Posted on 5/17/20 at 11:23 am to TH03
Did you pull off the silver skin ...
Sometimes when I buy them it is off or thin
Sometimes not...and then I strip it off
Sometimes when I buy them it is off or thin
Sometimes not...and then I strip it off
Posted on 5/17/20 at 11:26 am to Thecoz
Yeah I pull it off if the butcher didn't.
Posted on 5/17/20 at 1:21 pm to DevilDagNS
Thank you all for the replies. Will adjust and try again in a few weeks.
Posted on 5/17/20 at 3:10 pm to i10Duck
250
Posted on 5/17/20 at 3:15 pm to Thecoz
Score the silver skin across the bones in diamond pattern. Problem solved
Posted on 5/17/20 at 5:13 pm to Thecoz
quote:
Did you pull off the silver skin ...
Costco gets their ribs from JBS and the membrane is already taken off during processing. It’s in their contract.
Both great companies. I won’t buy ribs from anywhere else now. They are both customers of ours.
Posted on 5/17/20 at 5:16 pm to DevilDagNS
There's nothing wrong with your cooking temperature at all. You can cook ribs anywhere from 225-350. There's more variables than just a generic timeline. There's some missing info here.....what type of ribs, how much did they weigh, fat content, type of smoker, was there any additional humidity present, how often did you open the lid/door, how long did you leave the lid/door open, and how long does it take for your smoker to recover your cooking temperature?
Don't worry, keep practicing, and most importantly....enjoy the process
Don't worry, keep practicing, and most importantly....enjoy the process
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