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3-2-1 vs 2-2-1 method when smoking ribs

post #1 of 5
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I've tried the 3-2-1 method and it turned out pretty good I guess (I'm still new to this stuff).

I'm looking to get that "pulled pork tender" if you will.

Some suggested on here a 2-2-1. Has anybody ever done this and if so what were the end results?
post #2 of 5
Quote:
Originally Posted by finsfree View Post

I've tried the 3-2-1 method and it turned out pretty good I guess (I'm still new to this stuff).

I'm looking to get that "pulled pork tender" if you will.

Some suggested on here a 2-2-1. Has anybody ever done this and if so what were the end results?

Are you smoking ribs?

David

post #3 of 5

Ok I read the title again. If your not getting tender in 3-2-1 then you have cold of a pit your going to need 225°-240°

Happy smoken.

David

post #4 of 5
3-2-1 is typically used for spare ribs, while 2-2-1 is used for baby back ribs. If you're doing 3-2-1 for baby back ribs, they may be a bit tougher. For my personal preferences, I want mine to sorta fall off the bone, so the last hour where they are back on the grates bare, I shorten it to 30 minutes.
post #5 of 5

As stated 3-2-1 is for spare ribs and 2-2-1 is for baby back ribs. When you go into the foil stage are you adding any liquid that helps them braise while in the foil. Try apple juice or what I personally like is some honey and squeeze tip butter on the ribs as I put them into the foil. Run your smoker at about 225 and you should a good finished product. I don't add sauce to mine usually but if you want to then do it the last 30-45 minutes that way the sugars that are in most sauces don't have all the time to burn that they would if you applied it earlier

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