Quick 3-2-1 question

ks1980

Newbie

Original poster

Aug 19, 2010

6

10

• Aug 19, 2010

• #1

Hey Everyone,

I am going to be cooking up 4 racks of spare's this weekend. I was going to use the 3-2-1. My question is I am going to be using a rib rack on the smoker to help save space because we also have a couple pork butts going there earlier in the day. When I am going from step 2 to 1 will my ribs fall apart going back into the rib rack? Thanks for any help !!

 

burn-it

Smoke Blower

Aug 10, 2010

109

12

San Diego CA

• Aug 19, 2010

• #2

I am a complete newbie when it come to the process.  However, I would like to make a suggestion, something I am going to try the next time I have to use my rib rack.  Get an aluminum roasting pan large enough to hold the rib rack. drop the rack in side and cover with foil.

 

ddigitalpimp

Smoke Blower

May 14, 2010

78

12

PA

• Aug 19, 2010

• #3

no the ribs will be fine as long as you keep your temps around 225.  also just to clairfy 3-2-1 is for spare ribs and 2-2-1 is for back ribs.  if you smoked baby backs 3 hrs then foiled for 2 you might have them starting to fall apart at the end of the 5th hour.

i use a rib rack all the time with spares and backs.  the hardest part for me is positioning the half racks (ECB wont fit full racks) so they dont touch each other on the rack.

 

realtorterry

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

2,859

79

Bullhead City, AZ

• Aug 19, 2010

• #4

I agree You'll need the grillestate for those butts. The racks will work just fine. You'll want to foil after the first 3 hours & they won't be fall apart just yet. The foil helps with that!!

Don't forget the qview

 

ks1980

Newbie

Original poster

Thread starter

Aug 19, 2010

6

10

• Aug 19, 2010

• #5

Thanks for the help. Most of the threads I had read basically said that the final hour was to firm up the rib after being in the foil for 2 hours. I just didn't want them fall off the bone after I took them out of the foil and back on the rack. Thanks again for the help and I will keep you posted on how they come out ! 

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 19, 2010

• #6

   KS1980, your ribs may be a bit tender by this time,so instead of taking them out of the foil,open it up(save the juice in the package)and place around the Butts-even if it is on top of them,they will be O.K. I do stack smoking a lot and simple stack the ribs and rotate,no foil,and they always come out fine. Place them Rib side down and make sure thesilver has been removed.You will not have to trim to St.Louis Style, they will do just fine whole(just the flap on the bottom should be removed - this will be a great snack while smoking.)

   These were trimmed, but it's not neccesary:



Load your smoker up,once you have your heat.the volume will help keep the heat there;



Have fun aand,

 

duggy

Fire Starter

Aug 3, 2010

55

16

Los Angeles, California

• Aug 20, 2010

• #7

hey so I just tried making some spare ribs today and I decided not to use the aluminum foil an the skin turned out to be a bit tough. Is that the result of not using aluminum foil for 2 hours? I was spritzing the ribs with apple juice every hour as well and I even had a water pan underneath 

 

caveman

Master of the Pit

SMF Premier Member

Feb 5, 2010

1,798

15

Lakewood, Ca - In Front of a Weber 22.5 Smoker

• Aug 20, 2010

• #8

KS1980 said:

Hey Everyone,

I am going to be cooking up 4 racks of spare's this weekend. I was going to use the 3-2-1. My question is I am going to be using a rib rack on the smoker to help save space because we also have a couple pork butts going there earlier in the day. When I am going from step 2 to 1 will my ribs fall apart going back into the rib rack? Thanks for any help !!

Click to expand...

You should do fine.  I have done the aluminum pan thng once before & that worked out so great.  But if you don't have the space, the rack should be fine.  But really, if you are going to continue to foil, try the pan at least once.  You may like it.


 

duggy said:

hey so I just tried making some spare ribs today and I decided not to use the aluminum foil an the skin turned out to be a bit tough. Is that the result of not using aluminum foil for 2 hours? I was spritzing the ribs with apple juice every hour as well and I even had a water pan underneath 

Click to expand...

(Not speaking for anyone else.....) What was your average temp?  I have found that "Low & Slow" (220° - 225°) on my Weber, without foiling, makes MY ribs nice & tender as long as my water bowl is almost full.  And I don't peek.  So that leaves out spritzing which keeps my temps regular.  I think that is the trick as well.

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• Aug 20, 2010

• #9

duggy said:

hey so I just tried making some spare ribs today and I decided not to use the aluminum foil an the skin turned out to be a bit tough. Is that the result of not using aluminum foil for 2 hours? I was spritzing the ribs with apple juice every hour as well and I even had a water pan underneath 

Click to expand...

I agree with the no spritz, especially with a juice. In my experience too much juice sprayed on during the cook will create very hard, almost candy like bark.

 

duggy

Fire Starter

Aug 3, 2010

55

16

Los Angeles, California

• Aug 21, 2010

• #10

hmm well there were times when i checked on it and the water bowl became empty because it all evaporated...maybe next time i'll just pay closer attention to that. And my average temp was around 220 as well. Alright then, next time, more water, less spritz

 

nrok2118

Fire Starter

Jul 2, 2010

51

10

Bucks County, PA

• Aug 21, 2010

• #11

to answer the original question:  yes, in my experience I have dealt with some very soft ribs when removing from foil, plus sometimes the racks are a pain so getting them back in may cause a tear or two.