Help with ribs - after the cook

[frog1369]

I hope I describe this right ....... untrimmed spares, using pretty much a 3-2-1 method, adjusted as I go.  First step, beautiful color, bend test the meat is just starting to crack.  Second step, into the foil they go.  Check at the one hour mark, very tender.  Back on unfoiled for about an hour, bend test says if I shake them they might break apart.  Off they come and once they're cooled down, they're very tasty and have some pull, maybe a bit too much, but they were ready to fall apart out of the smoker, once they cool down they seem to tighten up too much.  Would wrapping them while they are cooling to slow the cooling process help?  Any other suggestions?

 

[yotzee]

If the meat was already starting to crack before foiling you were way ahead of the game.  What temp were you running at and are you sure it was accurate?

 

[frog1369]

 
If the meat was already starting to crack before foiling you were way ahead of the game.  What temp were you running at and are you sure it was accurate?

I was testing a new pellet pit, 275 on the controller, the probe is left side about halfway between the grate and top.  The maverick was clipped just above the grate about two inches from the meat, it showed 230.  The maverick has been tested and is accurate.

 

[yotzee]

 
I was testing a new pellet pit, 275 on the controller, the probe is left side about halfway between the grate and top.  The maverick was clipped just above the grate about two inches from the meat, it showed 230.  The maverick has been tested and is accurate.

225 is the guideline for 3-2-1 so you were in the ball park, but you gotta just play it by feel too.  A lot of people foil at the first sign of pullback.  Might just have been that particular rack.