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re: 3-2-1 method for ribs - Results on last post
Posted on 3/6/20 at 11:40 pm to List Eater
Posted on 3/6/20 at 11:40 pm to List Eater
I am the reason you have that, don’t think otherwise.
Btw
You
No help
Btw
You
No help
0
Posted on 3/6/20 at 11:44 pm to ruger35
I agree with ruger. If you decide to wrap then all depends on what your ribs look like after the initial 2.5 hours. When I did wrap my ribs, I always went with either brown sugar, or sauce, or honey then put back on the cooker. And the time frame all depends on what they looked like before wrapping. But 2 hours wrapped seems like a really long time to steam.
Posted on 3/6/20 at 11:49 pm to voodoosillyman
So 3-1-1?
Posted on 3/7/20 at 12:40 am to t00f
I rarely wrap mine anymore when I use my offset, but do wrap at work when using a charcoal grill. When I wrapped Thursday night I noticed they were in the 180s. I use a thermapen at home and just probe. When they slide in with no real resistance I pull them. I think in the 190s up to 200 is probably a good bet for a finished temp.
If you don't want to drop the $80-100 for a thermapen you can get the Thermopops or other tools Thermoworks has. The main difference is just the speed and whether it has auto light and stuff. I keep one at work that cost $30-40 just cause.
If you don't want to drop the $80-100 for a thermapen you can get the Thermopops or other tools Thermoworks has. The main difference is just the speed and whether it has auto light and stuff. I keep one at work that cost $30-40 just cause.
Posted on 3/7/20 at 12:41 am to t00f
Don't fall in love with a timeline. Every piece of meat is different, and may finish at different times.
Since you're wrapping, and using a pellet smoker at 250, here are my thoughts.
Smoke open until your rub has set (as stated above by someone). Since it's fast moving, dry heat, you might consider some sort of spray. Water works well, and apple juice isn't bad either. Just remember, it's adding sugar, which can darken your ribs.
As far as wrapping, use whatever you think will pair well with your rub and sauce. Brown sugar and butter are overly popular, and aren't neccesarily needed to cook a good rib. Wrap time just depends on your texture preference. Check doneness by feel.
Since you're wrapping, and using a pellet smoker at 250, here are my thoughts.
Smoke open until your rub has set (as stated above by someone). Since it's fast moving, dry heat, you might consider some sort of spray. Water works well, and apple juice isn't bad either. Just remember, it's adding sugar, which can darken your ribs.
As far as wrapping, use whatever you think will pair well with your rub and sauce. Brown sugar and butter are overly popular, and aren't neccesarily needed to cook a good rib. Wrap time just depends on your texture preference. Check doneness by feel.
Posted on 3/7/20 at 12:49 am to t00f
quote:
So 3-1-1?
To me, unless you are cooking full spares I feel like an hour after the foil may be too much. But I also don't go for fall of the bones ribs. I like to be able to slice them and bones aren't just falling everywhere.
If you aren't sure what color to wrap them at, watch the pull back from the bone. If you go too far before wrapping they will turn to mush in the foil pretty easily.
A couple shots of St. Louis ribs over the summer from my last offset. No wrap at all on these.
This post was edited on 3/7/20 at 12:50 am
Posted on 3/7/20 at 3:25 am to ruger35
Good looking ribs ruger. I do not wrap my ribs, or pork butt etc.. I find that I get much better bark and flavor. I never go for fall off the bone ribs.
OP like I mentioned before, there is no set time to determine what is the best answer. If you want to wrap, then the initial time on the smoker (2.5 - 3 hours for spare ribs) will be your factor as to how long to wrap them. If you can try both ways, wrapped or not, I would do that and see which you like best
OP like I mentioned before, there is no set time to determine what is the best answer. If you want to wrap, then the initial time on the smoker (2.5 - 3 hours for spare ribs) will be your factor as to how long to wrap them. If you can try both ways, wrapped or not, I would do that and see which you like best
Posted on 3/7/20 at 7:22 am to Crawfish From Arabi
I don’t need to wrap crawfish. Just seemed to be a well documented process with great results.
We’ll see you in a few weeks at that event.
We’ll see you in a few weeks at that event.
Posted on 3/7/20 at 8:10 am to ruger35
quote:you call that livin'?
ruger35
Posted on 3/7/20 at 8:34 am to t00f
Grew up on a farm that at one time had 150 sows producing. Not a darn one of them, or their offspring, could tell time.
Posted on 3/7/20 at 9:07 am to t00f
quote:
So 3-1-1?
Like others have said, I found 2 hours in foil to be too long. I go 3-1-1 as a rough guideline but that last hour is fairly flexible based on how my ribs are looking when they come out of the foil. Don't want to overcook them.
This post was edited on 3/7/20 at 9:09 am
Posted on 3/7/20 at 9:45 am to Kim Jong Ir
quote:
I've done the variations of the the 3-2-1 methods with good results, but lately I've stopped wrapping and just smoke until they are done. Unless I am in a hurry I don't see the need for wrapping.
If I have the time this is what I do as well. With the 321, you get an hour's worth of bark. Not wrapping you get 6 hour's worth.
Posted on 3/7/20 at 9:47 am to List Eater
quote:
Spend $40 on a good Bluetooth thermometer and keep it in at all times. Make sure to post pics when done
A thermometer for ribs is not always the best indicator. You can't be touching bone, and there are other ways to tell done-ness
Posted on 3/7/20 at 10:04 am to t00f
quote:
We’ll see you in a few weeks at that event
Wagyu brisket dinner, Hogs, or both?
Posted on 3/7/20 at 10:04 am to Crawfish From Arabi
quote:dry aged???
Wagyu brisket
Posted on 3/7/20 at 10:12 am to Rouge
quote:
dry aged???
Nah, about 45 days wet
Posted on 3/7/20 at 10:17 am to Crawfish From Arabi
Both!
Posted on 3/7/20 at 11:10 am to Chucktown_Badger
quote:
A thermometer for ribs is not always the best indicator. You can't be touching bone, and there are other ways to tell done-ness
Lol yeah. I guess you could probe it, but I wouldnt. Time would be the key.
I have done 3-2-1 on my Traeger Pro. I did not use the probe for the cook, but may have checked with my hand one at the end.
I started off by doing the 3 hours smoke, then pulled them, put butter, brown sugar, honey, and apple juice in foil for the 2. For the 1, I cranked up the traeger to get more heat and basted with sauce.
This was the only time I have done ribs on the traeger since getting it and I think the ribs I got were too much meat, something was off about them.
If you want good ideas, even without having a traeger, download their app. It has tons of great recipies and gives instructions that anyone can follow.
I will get some ribs soon and try again.
Posted on 3/7/20 at 11:19 am to momentoftruth87
I have a probe in the chuck roast that I am doing burnt ends with, along with the St. Louis ribs. I am going to pull the chuck at 165 and wrap to 195 and wrap the ribs after 3 hours. I got some treager butcher paper for both. Think I will pull paper off after an hour and then sauce and put back on
Posted on 3/7/20 at 11:35 am to t00f
Do it to it brother
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