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Is the 3-2-1 method for ribs too long?
Posted on 12/14/20 at 12:00 pm
Posted on 12/14/20 at 12:00 pm
Smoked/Oven-Baked a rack of babybacks on my Traeger last night and it was my first time doing ribs like this.
They came out delicious and super tender, but were also a tad dry.
Wondering if it should be a 2-2-1 method.
My recipe that I followed:
Seasoned ribs and placed on Traeger at 225 for 3 hours
Wrapped in foil with brown sugar, honey, and butter and cooked at 250 for 2 hours.
Uncovered and applied BBQ sauce and cooked for 1 hour
They came out delicious and super tender, but were also a tad dry.
Wondering if it should be a 2-2-1 method.
My recipe that I followed:
Seasoned ribs and placed on Traeger at 225 for 3 hours
Wrapped in foil with brown sugar, honey, and butter and cooked at 250 for 2 hours.
Uncovered and applied BBQ sauce and cooked for 1 hour
This post was edited on 12/15/20 at 9:12 am
11
Posted on 12/14/20 at 12:03 pm to LSUZombie
The 3-2-1 method is specifically designed for pork spareribs, and the timing works best for that cut of rib. If you prefer baby back ribs, then you need to use a 2-2-1 method for the ribs or they will get overcooked and dry out.
Posted on 12/14/20 at 12:25 pm to frankthetank
Posted on 12/14/20 at 12:29 pm to frankthetank
agreed 100%
also i like to kick it up to 275f i find it firms them up just enough to make that magical difference.
also i like to kick it up to 275f i find it firms them up just enough to make that magical difference.
Posted on 12/14/20 at 12:36 pm to LSUZombie
In my opinion, all these "methods" are good to base things off of timewise. However, all cuts of meat cook differently. Cook to internal temperature and you wont have a problem.
Posted on 12/14/20 at 12:50 pm to Bigryno7
quote:
Cook to internal temperature and you wont have a problem.
Perfect advice for butts and chicken, but it's not easy to monitor temps on babybacks when you're that close to bone.
Posted on 12/14/20 at 1:20 pm to onthebay
quote:
Perfect advice for butts and chicken, but it's not easy to monitor temps on babybacks when you're that close to bone.
Yep, you either need to probe them or bend the rack, bone side up, to test for doneness.
Posted on 12/14/20 at 1:41 pm to frankthetank
quote:
The 3-2-1 method is specifically designed for pork spareribs, and the timing works best for that cut of rib. If you prefer baby back ribs, then you need to use a 2-2-1 method for the ribs or they will get overcooked and dry out.
Well darn, looks like I'll have to make ribs again!
Posted on 12/14/20 at 2:12 pm to LSUZombie
I'm not a fan of any "methods". Let the meat tell you when it's ready to wrap, unwrap and finish. When your rub is set (doesn't come off on your finger when you touch the ribs) and they have a nice mahogany color, wrap them. This usually take ~ 2 hours @ 275 on my smoker.
I like to spritz them pretty good with an apple juice based liquid right before I seal the foil tight. I check them after an hour and they're usually ready to be unwrapped (this is baby backs, smoking at 275 on my smoker).
Two things to look for when checking to see if they've been wrapped long enough...the meat has pulled back from the ends of the bones about 1/4" and a toothpick slides easily into the meat between the bones.
Remove from the foil, lightly glaze with your favorite sauce, lightly dust with your top coat rub and let them go about another 15 minutes just to set the sauce. The ribs will be bite-through tender but not fall-off-the-bone.
Each rack is different and one specific "method" doesn't fit them all.
I like to spritz them pretty good with an apple juice based liquid right before I seal the foil tight. I check them after an hour and they're usually ready to be unwrapped (this is baby backs, smoking at 275 on my smoker).
Two things to look for when checking to see if they've been wrapped long enough...the meat has pulled back from the ends of the bones about 1/4" and a toothpick slides easily into the meat between the bones.
Remove from the foil, lightly glaze with your favorite sauce, lightly dust with your top coat rub and let them go about another 15 minutes just to set the sauce. The ribs will be bite-through tender but not fall-off-the-bone.
Each rack is different and one specific "method" doesn't fit them all.
This post was edited on 12/14/20 at 2:13 pm
Posted on 12/14/20 at 2:22 pm to LSUZombie
You can tell when babybacks are done by look. When the meat pulls back fromt the bone as shown in one of the pics in the thread they are done. Babybacks are really simple to smoke.
ETA: Be sure to remove the membrane.
ETA: Be sure to remove the membrane.
This post was edited on 12/14/20 at 2:23 pm
Posted on 12/14/20 at 3:08 pm to frankthetank
quote:
you need to use a 2-2-1 method for the ribs
For baby backs, I typically do 2-1-1/2. The cook time is definitely shorter.
Posted on 12/14/20 at 5:05 pm to Aubie Spr96
I like to let mine go to finish without wrapping (that's what he said?)
Takes on more smoke and i don't risk losing too much bark to trapped moisture.
Takes on more smoke and i don't risk losing too much bark to trapped moisture.
Posted on 12/14/20 at 5:49 pm to GeauxTigers0107
Wrapping ribs is not a good idea. If you look at the photo on the bottom of your post you can see how wrapping can really dry a rib out. Keep it up and don't quit and you'll get there in regard to producing great ribs. It definitely takes patience!
eta: Not saying wrapping is bad for a BBQ newbie, but once you get your bearings you can cut that step out. Best of luck!
eta: Not saying wrapping is bad for a BBQ newbie, but once you get your bearings you can cut that step out. Best of luck!
This post was edited on 12/14/20 at 5:52 pm
Posted on 12/14/20 at 6:34 pm to Day Wisher
quote:
Not saying wrapping is bad for a BBQ newbie, but once you get your bearings you can cut that step out. Best of luck!
Competition bbq’ers wrap their ribs. That’s why they put flavored liquid in the foil to offset drying out and to add flavor
Posted on 12/14/20 at 6:36 pm to LSUZombie
221 is all I ever go.
Posted on 12/14/20 at 6:40 pm to WigSplitta22
Those guys tend to have a lot of problems in general.
eta. Not trying to disparage the competition guys unnecessarily, but they can be a handful.
eta. Not trying to disparage the competition guys unnecessarily, but they can be a handful.
This post was edited on 12/14/20 at 6:42 pm
Posted on 12/14/20 at 6:40 pm to LSUZombie
as other have said, 3-2-1 too long for baby's
3-1-1/2, wrapped in pink on the 1 with honey, brown sugar, butter
3-1-1/2, wrapped in pink on the 1 with honey, brown sugar, butter
This post was edited on 12/14/20 at 7:00 pm
Posted on 12/14/20 at 9:21 pm to Day Wisher
quote:
If you look at the photo on the bottom of your post you can see how wrapping can really dry a rib out.
Not sure if you're talking about the pic I posted or my sig image but I can ASSURE you, I don't cook dry ribs. Those are beef ribs in my sig and they weren't wrapped. Genius.
See for yourself
More Dry Ribs
Now run along newb.
Posted on 12/15/20 at 8:17 am to GeauxTigers0107
My dad makes best ribs ive ever had. He cuts the rack into thirds bolis them in spices, dales,pineapple juice,brown sugar lets them soak for few hrs puts them on smoker for 3.5 hrs then if you like em wet he covers them with Bulls Eye and honey. He. won a big rib competition and the couldn't believe how tender they were
Posted on 12/15/20 at 8:53 am to Day Wisher
quote:
Wrapping ribs is not a good idea
Worst advice ever! If you wrapped your ribs and they came out dry, wrapping was not the issue.
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