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3-2-1 Ribs - About that last hour

post #1 of 6
Thread Starter 

When smoking ribs after 3 hours of smoke, two wrapped and braised in beer, does that last hour have to be immediate?  Or can I throw 'em in the fridge and do the last hour a couple of nights from now in the oven?

post #2 of 6

The last hour, I only do 1/2 hour is to firm up the ribs. Usually they are pretty well done by that point. Basically want you will be doing is just reheating them. Should be fine.

post #3 of 6

Different take here?

 

3-2-1?  When I do it I get "fall off the bone ribs" which I don't like.

 

I do more like 3-1.25-and something like 1.25 with sauce for those who prefer it, dry for me.

 

Whatever?  3-2-1 is a starting point.  You will want to experiment to get the "perfect" ribs that please you and your loved ones.

 

More time experimenting and more time around the smoker. What could be wrong with that picture?

 

Good luck and good smoking.

post #4 of 6
Thread Starter 

Went ahead and did 3 smoke, 2 wrapped and let them cool and threw them in the fridge for a couple of days.   Sauced and reheated at 300 for about 30 minutes, and they were great (but were "fall off the bone").

post #5 of 6
Thread Starter 
Quote:
Originally Posted by Venture View Post
 

Different take here?

 

3-2-1?  When I do it I get "fall off the bone ribs" which I don't like.

 

I do more like 3-1.25-and something like 1.25 with sauce for those who prefer it, dry for me.

 

Whatever?  3-2-1 is a starting point.  You will want to experiment to get the "perfect" ribs that please you and your loved ones.

 

More time experimenting and more time around the smoker. What could be wrong with that picture?

 

Good luck and good smoking.

 

Nothing wrong with more time around the smoker (with beer!) at all.   Wife had a couple of last minute errands she needed some help with, so I had to cut it short.

post #6 of 6
Quote:
Originally Posted by JoeFromMaryland View Post
 

Went ahead and did 3 smoke, 2 wrapped and let them cool and threw them in the fridge for a couple of days.   Sauced and reheated at 300 for about 30 minutes, and they were great (but were "fall off the bone").

 

IF you want them to be a bit firmer, cut back on the time in the foil.

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