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3-2-1 rib smoke method
Posted on 10/13/18 at 9:35 am
Posted on 10/13/18 at 9:35 am
The last two times I did this, the ribs were overdone. Way too "fall of the bone" and a bit mushy.
Got some on the smoker now. My question is from which stage should I cut time? I'm thinking 3-1-1, but looking for input to the contrary.
Got some on the smoker now. My question is from which stage should I cut time? I'm thinking 3-1-1, but looking for input to the contrary.
12
Posted on 10/13/18 at 9:45 am to GRTiger
Don't wrap them.
Posted on 10/13/18 at 9:50 am to List Eater
quote:
Don't wrap them.
I leave out the wrap as well.
If you want more texture reduce wrapped time. Maybe reduce overall time to 3-4 hrs instead of 5. The wrapping steam cooks the ribs for that period and breaks down the internal meat/fat quicker.
Posted on 10/13/18 at 9:55 am to List Eater
I don't know if I want to totally eliminate thr wrap part. That's where the tenderizing comes from.
Might try it, since I'm only cooking for me and the wife.
Might try it, since I'm only cooking for me and the wife.
Posted on 10/13/18 at 10:05 am to GRTiger
Keep us posted.
Posted on 10/13/18 at 11:09 am to GRTiger
wrapping them with liquid is the same as boiling the ribs, that’s why they were mushy.
I like to bite the meat off the bones
skip the wrap you’ll be happier
I like to bite the meat off the bones
skip the wrap you’ll be happier
Posted on 10/13/18 at 11:20 am to GRTiger
6 hours is waaaaaay too long for ribs. While I like the overall technique of 3-2-1, the breakdown should be more like 2-1-1.
Posted on 10/13/18 at 11:22 am to tiger rag 93
quote:
6 hours is waaaaaay too long for ribs. While I like the overall technique of 3-2-1, the breakdown should be more like 2-1-1.
I think that's really the bottom line. That and not overdoing the "mop" liquid inside the foil is probably where it needs to be.
Just weird because the many times I've done 321 before they came up perfect.
Posted on 10/13/18 at 11:32 am to tiger rag 93
Ribs should not fall off the bone!
Properly cooked ribs will not not not fall off the bone! The only ribs that fall off the bone are ribs that have been boiled and steamed and that process usually robs them of flavor because water is a solvent. Steamed and boiled ribs usually have a mushy texture. Properly cooked ribs will pull cleanly off the bone with your teeth, but they will still have some resilience and chew, like a properly cooked steak, but not be tough. Remember, boiling meat is the way to make flavorful soup, not flavorful meat.
LINK
I don’t wrap ribs and I normally cook a bit hotter around 250 and about 4.5 to 5 hours. Works for me.
I did just wrap a big pork butt that I put on at 225 at 5:30 this morning but mainly because I added more wood chips and don’t like that heavy smoke. I just wanted to smell the wood burning.
Properly cooked ribs will not not not fall off the bone! The only ribs that fall off the bone are ribs that have been boiled and steamed and that process usually robs them of flavor because water is a solvent. Steamed and boiled ribs usually have a mushy texture. Properly cooked ribs will pull cleanly off the bone with your teeth, but they will still have some resilience and chew, like a properly cooked steak, but not be tough. Remember, boiling meat is the way to make flavorful soup, not flavorful meat.
LINK
I don’t wrap ribs and I normally cook a bit hotter around 250 and about 4.5 to 5 hours. Works for me.
I did just wrap a big pork butt that I put on at 225 at 5:30 this morning but mainly because I added more wood chips and don’t like that heavy smoke. I just wanted to smell the wood burning.
Posted on 10/13/18 at 11:33 am to GRTiger
Depends on the type of ribs you are cooking. 6 hours is way too long for baby backs but is pretty close to the right amount of time for St. Louis style. For babybacks, I’ll do 2 hours in the smoke, then an hour wrapped and an hour unwrapped.
Posted on 10/13/18 at 12:40 pm to GRTiger
Just cook them for 4-5 hours......probably closer to 4.
Wrap them after 2 hours and go by feel after that.
Ribs are one of the easier meats to smoke.
Most say you need to be able bite thru the rib. I prefer mine to fall off the bone but not mushy like you said.
Wrap them after 2 hours and go by feel after that.
Ribs are one of the easier meats to smoke.
Most say you need to be able bite thru the rib. I prefer mine to fall off the bone but not mushy like you said.
This post was edited on 10/13/18 at 12:41 pm
Posted on 10/13/18 at 1:03 pm to List Eater
quote:
Don't wrap them.
This can't be emphasized enough!!
Learn how to BBQ meats!
Posted on 10/13/18 at 1:06 pm to GRTiger
You can wrap them, but no more than an hour. Also, my last couple times with ribs I wrapped in butcher paper rather than foil. Kept the meat moist, while not losing the bark. The butcher paper “breathes” a bit, unlike foil.
Posted on 10/13/18 at 1:34 pm to GRTiger
I've experimented with lots of methods over the last year. I've decided that unless you are pressed for time, don't wrap. As for time, just eye it. When the meat has receded from the end of the ribs and the rack bends enough when you pick it up, they are ready.
This post was edited on 10/13/18 at 2:49 pm
Posted on 10/13/18 at 2:14 pm to Kim Jong Ir
Thanks for all the input. I decided not to wrap, and some time between checks, a flare-up occurred and both racks were burnt to a crisp when I went back. Never seen anything like it.
First time I've ever ruined meat via any method. It was also the first time I woke my oldest (4yo) up to help prepare the meat and the grill. Total bummer telling him daddy ruined it, although I think we both enjoyed the process, being the only two awake, cutting up, getting our hands dirty, etc.
Somehow I can nail a brisket every time but have gone 3 attempts in a row with substandard results for ribs.
First time I've ever ruined meat via any method. It was also the first time I woke my oldest (4yo) up to help prepare the meat and the grill. Total bummer telling him daddy ruined it, although I think we both enjoyed the process, being the only two awake, cutting up, getting our hands dirty, etc.
Somehow I can nail a brisket every time but have gone 3 attempts in a row with substandard results for ribs.
Posted on 10/13/18 at 3:55 pm to GRTiger
Sorry to hear that, dude. What kind of rig are you cooking them on?
This post was edited on 10/13/18 at 3:55 pm
Posted on 10/13/18 at 5:19 pm to ragincajun03
I do 2-2-.5 with baby backs the last .5 I turn the heat up and sauce them a little. Let it burn a bit.
This post was edited on 10/13/18 at 5:21 pm
Posted on 10/13/18 at 6:35 pm to GRTiger
how did you have a flare up under the meat?
meat should be well away from your heat source
meat should be well away from your heat source
Posted on 10/13/18 at 9:53 pm to GRTiger
I do 3 and 2. But I don't sauce them either.
Posted on 10/13/18 at 9:57 pm to GRTiger
Everyone seems to be caught up on 3-2-1 but only one person has even mentioned temperatures. Kind of makes a difference if you 3-2-1 at 200° or at 325°.
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