3-2-1 ??

Discussion in 'Pork' started by prov1, Jan 13, 2008.

  1. prov1

    prov1 Smoke Blower

    I am in the lat hour of using the 3-2-1 process for some spare ribs, when I removed them from the foil I had one that was pretty well done already, the bones were actually falling from the meat. Everything so far has been done between 200 -225 degrees, should I call it quits or keep going for that last hour?[​IMG]
  2. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    i'd give it a brushing of bbq sauce and eat
  3. flash

    flash Smoking Guru OTBS Member

    This is kinda normal. The last hour is used to firm the meat up some.
    Remember 3-2-1 is a guide line. Some do not prefer fall off the bone and will adjust their times for less time in the foil, more out. Practice will make perfect and give you what ribs YOU want to eat.
  4. prov1

    prov1 Smoke Blower

    You guys are right....I think I am just too caught up in the time and should just put some sauce on and give them a go...this is my first time with ribs so I will use this as a measuring stick for future reference. I am going in..[​IMG]
  5. richtee

    richtee Smoking Guru OTBS Member

    If ya did go back to the grill...be fine at this point, no more smoke needed... they would firm up a bit, just something to try next time maybe.
  6. prov1

    prov1 Smoke Blower

    Oh ya....they turned out just fine, lip smackin[​IMG] I think Flash hit it right on the head, I need to figure out how I like em!! Thanks again for the help.
  7. flash

    flash Smoking Guru OTBS Member

    LOL. I get lucky now and then. [​IMG]
    My wife and I love them "fall off the bone". Especially since she use to par-boil then first then grill them [​IMG]
    Our neighbor wants alittle more bite, so he does a 3-1-2 or a 3-1.5-2.5
    You just need to play around awhile and find your fav. [​IMG]

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