Originally Posted by Smoke-monster
These were pretty large for baby backs and we do like them "fall off the bone" so the 3-2-1 worked out perfectly for our taste. I did a 2-2-1 one time before and they weren't as tender as we like so I'm sticking with what works for me. Thanks for all the nice comments.
Originally Posted by onewondershow
I have tried both 2-2-1 and 3-2-1 with baby backs and my family likes them more tender and falling off the bone so I have stuck with 3-2-1 .
More racks is more meat which may lower your smoker temp and take a little longer to recover, but cook time shouldnt change since its only an aproximate time anyway. Ive done 6 racks in my kamado and didnt notice a diffrence from doing 2 or 3.
Originally Posted by Gunsnguts13
OK after reading all the post...I've never done the 3-2-1 or 2-2-1 ...always on the rack n they have always come out great moist & tender lil tug n off the bone but I spray them every hour....so does wrapping them in foil make them fall off the bone ?
I feel I need to jump in here, I just want to add my two cents as far as the tenderness of ribs.
What one calls tender may be overcooked for another.
Many folks think that mush is tender, I have had ribs tender like a "steak texture" and I have had ribs fall of the bone mushy.
Seems that many folks prefer a rib that falls off the bone when you pick it up and it dissolves in your mouth, eating ribs this way gives no control of the bite everything plops off the bone onto your face... too me that is mush.
I had a steak once that was so "Tenderized" it was like eating mush, not enjoyable from a texture standpoint.
Then there are folks that prefer a clean tug from the bone, to me that is about as tender as you get before it falls under the Mush category.
Then there are folks that prefer a little tug and "chew off the bone", this is also tender but has a more of a steak texture, this is my preferred way as I control what comes off the bone into my mouth.
There's nothing worse than eating overcooked ribs that were not trimmed properly and getting a mouthful of crud you have to spit out.
On a closing note... would I eat ribs overcooked?... hell yes, I'm not stupid but that's because my family prefers them that way, but I try to lean towards the "clean tug from the bone" type of ribs.