the lovely rib question

Discussion in 'Pork' started by cconk454, Mar 30, 2008.

  1. cconk454

    cconk454 Fire Starter

    I got a package of pork loin backribs yesterday at Costco and it is my intention tosmoke those racks today. My question is, the last time Itried the 3-2-1 method, I had the smoker hovering around 225 and they ended up coming out a little too dry. What is the exact moist finishing temp supposed to be, and does anyone have a revised method for doing this type of rib. thanks
  2. glued2it

    glued2it Master of the Pit

    I'm not sure what you did exactly that made them dry.
    The 3-2-1 method is a guide line and not true time.
    The equation varies from smoke to smoke.

    Remember you are looking for about a 1/4 in. pull back in the (3)

    The (1) is to firm them up a little to keep them from being to fall off the bone.

    It will take some trial and error.
  3. iadubber

    iadubber Meat Mopper

    when I do baby backs I usually do 2-1.5-.75, then I usually try the tear test for doneness. Usually the 3-2-1 is too much time for baby's.

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