re: Is the 3-2-1 method for ribs too long?

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Now run along newb.

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I didn't realize those were your ribs. They look fine so don't get discouraged by my comment. The last thing I want to do is turn people away from pursuing BBQ as a passion. Just remember, if you keep working at it you'll only get better and better results with time. Best of luck!

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you can see how wrapping can really dry a rib out.

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Overcooking a rib dries it out. Or buying a rack that's overly lean.

All other things remaining the same, wrapping will not dry the ribs out.

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All other things remaining the same, wrapping will not dry the ribs out.

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I’m not sure that guy understands that it’s essentially just steaming in its own juices keeping it moist the whole way

#neversauce

Soup Wtf are you talking about. BOILING helps with getting them tender. Wtf bashing Bulls Eye! Ill put his up against your any day of week. Just because he doesn't do it like you why have a smart arse comment. On God your aa Bitch!!!

I've never wrapped my ribs. My favorite BBQ joints where I like to get ribs don't wrap theirs, so I figure why wrap mine? Anyways I don't like opening up my smoker once I get my temp dialed in. I usually like how mine turn out, but I've never been in a competition so I guess I don't know how good they actually are. Never had any complaints though.

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traditionalists

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What is a BBQ "traditionalist"? Let's start there....

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BOILING helps with getting them tender.

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Boiling cooks the flavorful juices right out of the meat. Does he boil his prime rib before putting it in the oven as well? What about his steaks and chicken?

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No pitmaster, even one of middling repute, would be caught dead submerging their meats into a pot of boiling water, for at least two very good reasons: 1) while parboiling does soften up meat until it achieves a fall-off-the-bone state, it can also leave it gooey, and 2) it depletes the meat of flavorful fats, which is not good. Boiling water, after all, is for potatoes and shrimp and noodles and eggs and, as we’ve learned from so many westerns, frontier baby delivery. “Hey, y’all want to come over for a rib boil?” Nobody would ever say this. And if anyone did ever say this, the authorities would likely be called. The fine and honorable people who toil over their pits and cookers for hours upon hours upon hours are known as pitmasters, not potmasters.

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What is a BBQ "traditionalist"? Let's start there....

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A BBQ traditionalist is someone who cooks with a minimum of technology involved. It's time, temperature, proper wood selection for meat/cut, proper smoke applied cooked in a basic set-up (no ceramic cookers unless homemade, no foil crutch, no plastic coolers, no sous vide, etc.) It is hugely challenging but rewarding.



eta: There are a few BBQ traditionalists who are hyper aggressive about their superiority over "BBQueers" (a ridiculous term typically used for electric smoker/Green Egg/Competition types), but if you look around online you can find many mentors that are genial and helpful. Ignore the jerks and there is a world of interesting information out there. Good luck!

From what others have said here and elsewhere online, it appears that 221 is preferred for baby backs. That makes sense since they’re smaller than spare ribs in most cases.

As far as wrapping goes, that’s a preference. From my experiencing, when cooking at 250 or higher, I’ll plan to wrap them. Otherwise, I’ll let them ride out in that 225 range with more spritzing.