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First ribs today..doing research have a 3-2-1 question. Q-VIEW ADDED!

post #1 of 29
Thread Starter 

Hey All

 

I just wanted to say how great this site is for smoking info.  I have done a ton of research and searching.  I will be using the 3-2-1 method later today to smoke my first spare ribs that I trimmed down.  I rubbed them last night and stuck them in my fridge.  My question is after the time has elapsed is there any specific temperature I need to check the ribs for?  I saw the bend method, but being that its pork I really feel more comfortable knowing I hit the right internal temperature.  Sorry if this is a repeat question.

post #2 of 29

Safe temp for pork is 145°, after 6 hours of cooking time you'll be OK. There is no good way to temp ribs, the bones are too close together for an accurate reading

post #3 of 29
Thread Starter 
Ok thanks for the reply. I guess after they are done ill try the bend test followed by the probe for piece of mind but I won't be so worried about it.
post #4 of 29
U will have 2 opportuntities to check for doneness when u use the 321 method. When u pull to foil they should almost pass the bend test. And when u remove from foil for the last hour you will feel the tenderness when u move them. So u dont have to go out of your way to check on them. Your ribs will come out great, make aure to take some pics.
post #5 of 29

Pretty hard to read the temp on ribs, so they go by time. If you are smoking in the 230º + range, you should have no issues after the 6 hours.

post #6 of 29

Using 3-2-1, I've not had an issue with ribs being under cooked.  You can tell by the pullback on the edges.  I always get a nice pullback by the time I pull them out of the foil @ hr 5. I see that nice 1/4 - 1/2 in pull back, and i know they're going to be cooked to perfection.

 

Good luck and good eating!

post #7 of 29
Quote:
Originally Posted by dieselaw View Post

U will have 2 opportuntities to check for doneness when u use the 321 method. When u pull to foil they should almost pass the bend test. And when u remove from foil for the last hour you will feel the tenderness when u move them. So u dont have to go out of your way to check on them. Your ribs will come out great, make aure to take some pics.

 

Yo, u missed one, you should try and do better next time.:icon_razz:

post #8 of 29
Thread Starter 

So my ribs came out very good.  They were cooked to perfection but I wasnt fond of the rub I used; didnt have enough flavor.  It was McCormicks Grill mates fiery 5 pepper.  Even after covering the meat the flavor was weak.  Next time I wanna try rubbing them in sauce.  Here is my question:  I read on here that when doing the 3-2-1 you should apply the sauce on the last hour or so.  From what I read it said be careful not to do it too early as the sugar content can cause problems.  So for next time around if Im using Sweet Baby Rays(Wifes favorite) when should I apply?  THANKS!!!

post #9 of 29

Apply the Sauce during the last hour. Look to make your own Rub and Sauces. Send me a PM or post what you like and we can help with a recipe to get you started...JJ

post #10 of 29
Thread Starter 
PMed. Thanks!!
post #11 of 29

I like to remove them from the smoker the last 1/2 hour, move to a hot grill and apply sauce. Gives them a nice bark

 

1000

post #12 of 29
Thread Starter 
Do you keep the temp at 225 on the grill as well?
post #13 of 29

Try Jeff's rub and sauce. Both are excellent.

post #14 of 29
Quote:
Originally Posted by NewbSmoke View Post

Do you keep the temp at 225 on the grill as well?

 

Hard to judge my grill temps but I would say way more than 225º, you want the grates HOT. Apply some BBQ sauce and let it char some. They won't be on there very long 10 + minutes tops.

post #15 of 29
Quote:
Originally Posted by Floyd View Post
 

Try Jeff's rub and sauce. Both are excellent.

 

Yes they are and you can easily tweak them to your personal taste.

post #16 of 29

Apply your rub the night before you cook them to give the flavour a chance to work its way in. If you can vac pack them overnight then that is even better.

You can apply the sauce either just for the last hour or you can apply it after the first 3 as you wrap them in foil. If I am doing 2 or 3 racks I will usually do a mixture. Either way ends up tasting great but they will be different and so will give your guests a bit of variety.

 

The important thing is not to apply sauce at the very beginning or the sugar in it is likely to burn.

post #17 of 29

I don't finish on a grill as my Apt. management does not allow them. However if I was to use one, I would only light the burners on one side (build the fire on one side only) and set them at Medium to Med/High max. You want to have a cool area to move the meat to if the Sauce starts to burn. You move the meat back and forth until you achieve the desired result...JJ

post #18 of 29
Thread Starter 
Quote:
Originally Posted by Flash View Post
 

 

Hard to judge my grill temps but I would say way more than 225º, you want the grates HOT. Apply some BBQ sauce and let it char some. They won't be on there very long 10 + minutes tops.

 

So you cook for 5 hours on the smoker then only 10 or so on the grill?  I was under the impression if you are using 3-2-1 in order to satisfy the last hour you would want to do the whole last hour on the grill.  When I move it to the grill I was thinking to basically do like Chef Jimmy said and use indirect heat rather then direct to keep them from charring.  Any thoughts on this?

post #19 of 29
Thread Starter 

I just figured out how to add some pics.  Here is pics of my first ribs and the smoker Im using

 

 

 

post #20 of 29

However you can smoke'em and you likem. Keep on readin this forum and info on archives. Been doing it since mid 80's and loving every year year to get better. Started on Brinkman water smokers and worked my way up. First time I tried to do jerkey in '83 or so dog would not even eat it. Now 30 yrs. later I get praised by the wife but I critize my self. Dont know why things get underlined the way they are in this posrt. Experiment-Experint. Goood luck.

                                     Dave Warden

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