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Big Green Egg

post #1 of 6
Thread Starter 

Does anybody try the 3-2-1 method for ribs on the BGE, It seems to make them over cooked to me on my BGE. I have been cutting the time back, ant suggestions ?

post #2 of 6

The time is also dependent upon the cut of ribs.  Saint Louis cut ribs cook faster, due to their small size.  Also, the dome thermometer on a BGE typically reads lower than the actual grate temperature due to it's increased distance from the coals (even with the BGE platesetter).  Always do the "bend test" to determine doneness.  It is the best predictor of completion.  I have had really large cuts of ribs take a full hour longer than the classical 3-2-1.

post #3 of 6
Keep in mind that the 3-2-1 & the 2-2-1 methods are loose guidelines based on a smoker running 225. Always look at the pull back and probe with a toothpick while cooking. For final testing the bend test is a good way to go. I very rarely use the 3-2-1 or 2-2-1 method. I normally smoke my ribs straight through no foiling. That said I do use a 3-2-1ethod when smoking beef short ribs (BSR's). I feel that the foiling (braising) is very important to getting a good BSR.

One of the best things you can do is keep an accurate log of your smokes and adjust accordingly for the next smoke.
post #4 of 6
Thread Starter 

If you smoke ribs straight through on a Big Green Egg without foiling, do you keep the temperature around 225 ? And for approximately how long ?

post #5 of 6

If they are Saint Louis, and you are at 225, about 6 hours. 

post #6 of 6

I have found the dome temp to be higher when using the plate setter. I find the dome to be 40 to 60 degrees hotter.

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