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re: 3-2-1 rib smoke method
Posted on 10/13/18 at 11:33 pm to highcotton2
Posted on 10/13/18 at 11:33 pm to highcotton2
quote:
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°.
That is because for the wrappers the temp is always a steamy º212, kinda makes it simple and formulamatic for them.
I never wrap and at º220-º225 6 hours is about right on time for spare ribs, around 4 for Baby Back and Beef but it varies a bit.
1
Posted on 10/14/18 at 8:35 am to GRTiger
3-2-1 is way too long. At 225, 3-.5-.25 is about perfect for us.
Posted on 10/14/18 at 8:43 am to GRTiger
Go to Amazingribs.com and Meathead will provide the science behind every cooking method and every meat. And some of his sauce recipes are outstanding.
Posted on 10/14/18 at 11:36 am to GRTiger
Welp, how did them ribs come out baw?
Posted on 10/14/18 at 11:56 am to GRTiger
Forget the number method...3-2-1, 2-1-1, etc. Let your eyes tell you when to wrap. When you have a good mahogany color to your ribs and you can't push the rub off the ribs with your finger, then you wrap (if wrapping is your thing). Spritz with some type of liquid (I like a mixture of water, apple juice and a little apple cider vinegar) just enough where you start seeing it run off the ribs and puddle a little in the foil.
Put them back on the smoker. Check them in an hour. Look for the meat pulling away from the bones by a 1/2". If they don't have that, put them back on for 20-30 minutes. Once you achieve that, unwrap, dust lightly with your rub again and put the back on just to firm them up. Apply your sauce with 10 minutes left just to set it. You'll never go wrong doing it that way, regardless of the rib (baby back, spare, St. Louis or beef).
Put them back on the smoker. Check them in an hour. Look for the meat pulling away from the bones by a 1/2". If they don't have that, put them back on for 20-30 minutes. Once you achieve that, unwrap, dust lightly with your rub again and put the back on just to firm them up. Apply your sauce with 10 minutes left just to set it. You'll never go wrong doing it that way, regardless of the rib (baby back, spare, St. Louis or beef).
Posted on 10/14/18 at 2:45 pm to GeauxTigers0107
I've done wrapped and unwrapped quite a few times. I prefer wrapped. It depends on the type of ribs. For baby back, I'll do 2-1-1 and for St. Louis I'll do 3-1.5-1 or so at 225.
I have not enjoyed the unwrapped versions as much.
I have not enjoyed the unwrapped versions as much.
Posted on 10/14/18 at 6:12 pm to cave canem
quote:
That is because for the wrappers the temp is always a steamy º212, kinda makes it simple and formulamatic for them.
So if I wrap my ribs in your magic aluminum foil and crank the temps up to 500° the temp inside the foil will stay at 212°? That sounds legit.
There are many different ways to smoke good tasting ribs and tightly wrapping them in aluminum foil or butcher paper for an hour is one of them.
Back in the day you could go to John Bishop’s place in Jerusalem Heights and he would serve up some of the best ribs you ever had and he cooked them in an hour.
Posted on 10/14/18 at 9:42 pm to highcotton2
quote:
So if I wrap my ribs in your magic aluminum foil and crank the temps up to 500° the temp inside the foil will stay at 212°? That sounds legit.
Until all the moisture evaporates, or are you suggesting you have a magic over that somehow defies physics and raises the steam point?
Posted on 10/14/18 at 9:42 pm to highcotton2
I had a guy swear y a different method and I would have never believed it if I hadn’t tried it.
1 hour at 325, flipping every 15 minutes. Sauce the bottom and back on for 8 minutes.
Flip and sauce the top and cook for 8 more minutes.
Wrap in foil and put them in a cooler for 3 hours.
Some of the best ribs I ever ate and really hard to screw up.
1 hour at 325, flipping every 15 minutes. Sauce the bottom and back on for 8 minutes.
Flip and sauce the top and cook for 8 more minutes.
Wrap in foil and put them in a cooler for 3 hours.
Some of the best ribs I ever ate and really hard to screw up.
Posted on 10/14/18 at 9:53 pm to cave canem
quote:
are you suggesting you have a magic over that somehow defies physics and raises the steam point?
Not magic at all and obeys all laws of physics the foil prevents evaporative cooling.
Posted on 10/14/18 at 10:08 pm to highcotton2
quote:
Not magic at all and obeys all laws of physics the foil prevents evaporative cooling.
You really deserve a refund on that Alabama education if you think this has anything to do with evaporative cooling.
Raising the temp in that foil over the boiling point requires PRESSURE, this is the entire reason pressure cookers exist you dumbass, otherwise you could just use a pot of hot water.
Go put a pot of water on your stove and bring to º212, then please raise the burner temp and hold your breath until it reaches º213.
Posted on 10/14/18 at 10:10 pm to List Eater
My ribs have been significantly better since I quit wrapping a few years ago.
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