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Rib issue

post #1 of 15
Thread Starter 

Hey all, im getting seasoned with bbq this summer and learning a lot.  I have an issue with my ribs.  I have been doing a 2-2-1 method for my baby backs and it seems like i am not tasting enough smoke and my ribs are too tender.  I left them in foil for only about an hour and a half.  for some reason i cant taste my rub quite as well as i can on pork strips as well.  I am looking to maybe doing a competition by the end of the summer and i know my ribs are getting way to tender for comp.  Thanks in advance

post #2 of 15

What type smoker are you using?

What type wood?

What temp are you smoking at?

 

All these factors will have an effect on the end result.

post #3 of 15
Thread Starter 

horizontal offset i made its in my pic album, usually hickory my last smoke was a oak hickory mix, and i try to keep it about 240*

post #4 of 15
Quote:
Originally Posted by raptor700 View Post

What type smoker are you using?

What type wood?

What temp are you smoking at?

 

All these factors will have an effect on the end result.



Ya the only way we can help is with these answers

post #5 of 15
Thread Starter 

well i did just post them b4 you posted your reply lol

post #6 of 15

Change up the times a bit to suit your taste. Like maybe do 3- .75 -.75 instead. Experiment and you will find what you like. 2-2-1 is just a starting point.

post #7 of 15
Thread Starter 

 

I have messed around with different times before also.  This was actually the first time i did a full 2 hours at the beginning.  3 might be the right amount of smoke for my taste.  And i think i will try 45 minutes for foiling time.  Now what does the last leg of the method actually do.  I know its a more so saucing period but is there anything else? Thanks everyone.

post #8 of 15

Sounds like you have the temp and the smoke covered,

Like Brian said Change up the times a bit to suit your taste. Like maybe do 3- .75 -.75 instead. Experiment and you will find what you like. 2-2-1 is just a starting point 

Try the 3 hrs smoke and see what you think.

  Hope this helps biggrin.gif

post #9 of 15

I'm gonna try 230 degrees for 6-7 hrs no foil.. Seen that from Jeffs rib recipe

post #10 of 15
Thread Starter 

I think that will be good everyone thank you,  i really just needed an outside opinion.  Everyone on the web site knows that we are all our own worst critic lol.  I think the 3 hours will do me good for the smoke taste.  Can anyone answer my question about the last portion of the 2-2-1 method.  Is this for saucing only to give it a sheen or what, thank you.

post #11 of 15

I use the last # 2-2-1 for a glaze, and a subtle flavor.

You don't want to over power the taste of the rib.

 

 

post #12 of 15

Try smoking them till you get 1/4-1/2" pull back and then use that for the first number. For the foil time you'll have to play with but that's usually the one that makes them tender/ fall of the bone. The last number is for firming them back up some and if you are going to baste them do it during this phase. Personally I like the smoker at 210-225 for ribs.

 

The 3-2-1 or 2-2-1 are great for a starting point but most of us adjust them till we get just what we want to suit our tastes.

post #13 of 15

I agree with Piney. I smoke ribs at a lower temp as well.

post #14 of 15

I'm with Piney I try to keep mine at 225°

My 3-2-1 for spares  is usually modified to  2hrs,45 min - 1.5hrs - 45 minutes.

 

post #15 of 15
Thread Starter 

Made some spares and baby backs tonight.  Baby backs turned out less tendr so that was good and a bit more smokey taste.  The thin portion of my spares got really dark so i prolly shouldnt have let them exposed to smoke for quite as long lol.  The thicker portion of spare had perfect color and i did a 5 hour smoke on those no foil.  Apple juice spray every hour.

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