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3-2-1 method backfired?

post #1 of 15
Thread Starter 

in the last leg of the 3-2-1 and when took them out of foil the are almost falling apart and I still have to sauce them thinking about turning heat up to "firm" them up first any suggestions?

post #2 of 15
You might be better off just dipping the meat in some sauce.
post #3 of 15
What type of ribs were you cooking? If they were baby backs, 3-2-1 is too long. It should be more like 2-2-1 or less if you're foiling. If they were spares, the 3-2-1 should be close depending on the heat you were cooking at. Maybe someone else has an idea.
post #4 of 15
Thread Starter 

I was too paranoid they were the best I ever made or ever had for that matter 

and my Daughter on her eighth birthday would not let go of a bone until she was out cold

all thats left....

post #5 of 15
and there you have it... Chalk one up to a lesson learned ... it's all about the learning process... now you know that the FULL 3-2-1 method was to long (overcooked) at the temps you were running at... assuming they were spares... next time start looking at them (ether BB's or spares) somewhere around the 1 1/4 hour mark when in the foil... especially if you are running a little hot... I find that 1 1/2 hrs is plenty of time in the foil (the 2 hour portion of the method) for me... then I only go 1/2 hr on the last portion (sauced) ... so for me.. spares go 3-1.5-.5 ... BB's go 2-1.5-,5 ...

Hopefully you wrote down your process and reslts in a log book so you can go back and reference your method the next time... next time around adjust your times, temps maybe, and record your process and results... hopefully you will finally find the results your looking for and be able to repeat them consistently...

icon14.gif
post #6 of 15
Looks like they turned out great, nice work!
post #7 of 15
You had me busting my brain. Those are some good looking ribs. As far as I'm concerned, I hope I can screw up like that next time I do ribs.
post #8 of 15
I'd say skip the foil and just smoke them!
post #9 of 15

C, look great and it looks like your daughter loved them !

post #10 of 15
Quote:
Originally Posted by JckDanls 07 View Post

and there you have it... Chalk one up to a lesson learned ... it's all about the learning process... now you know that the FULL 3-2-1 method was to long (overcooked) at the temps you were running at... assuming they were spares... next time start looking at them (ether BB's or spares) somewhere around the 1 1/4 hour mark when in the foil... especially if you are running a little hot... I find that 1 1/2 hrs is plenty of time in the foil (the 2 hour portion of the method) for me... then I only go 1/2 hr on the last portion (sauced) ... so for me.. spares go 3-1.5-.5 ... BB's go 2-1.5-,5 ...

Hopefully you wrote down your process and reslts in a log book so you can go back and reference your method the next time... next time around adjust your times, temps maybe, and record your process and results... hopefully you will finally find the results your looking for and be able to repeat them consistently...

icon14.gif


I was just curious at what temp do you run your ribs? I try to keep at 225ish in my Master Forge propane smoker.  I had a similar experience of softer baby back ribs than I wanted(hate it when one unwraps and they break apart trying to get them back on smoker), because I wrapped for the full 2 hrs with apple juice and honey. I do have to admit that the temp was running at 240, about 10-15 degrees hotter than I wanted to.  I realize it was a combo of hotter heat and to long in the foil.  Lesson learned...its all trial and error...but a lot of fun learning along the way!

 

-Rob

post #11 of 15

I for one like mine to be fall apart tender.  As others have stated, you just have to find what times and temps works best for you and your smoker.  Also, for the people you are cooking for..how do they like their ribs?  Sweet or spicy, super tender or with a little tug?  But that is one of the great things about our hobby, we get to eat our mistakes or almost mistakes and try again!  I prefer my ribs under 250, with 3 hours of smoke, 2 hours of wrap and about 20 to 30 minutes to set a glaze.  There is really no need to take them out of the foil to set the glaze either.  I just open up the foil, brush on the sauce, loosely close the foil back up, leaving plenty of air gaps, just keeping direct heat and air from moving across them.  I'll give it 10 minutes, then either hit them again with sauce if I want it thick, or I'll just give them a spritz of AJ and maybe some butter, loosely close again then pull and let rest for 10 to 15 minutes before slicing.

BTW, those bones looked awesome!

post #12 of 15

I wish that method could be outlawed.  If someone wants to foil go for it but never go by time only......Go by probe tender or the flexibility of the ribs. 

post #13 of 15

for me at 275 it's more like 3 - 1.5 - .25....................

post #14 of 15
Quote:
Originally Posted by kcphilaflyer View Post

for me at 275 it's more like 3 - 1.5 - .25....................

Same here. Perfect times for my liking
post #15 of 15
Keith @ JckDanls07 Hit it right on the head! Log your process and results in a book or computer file and make adjustments next time, then log those results. Every smoker is different and you have to dial in what works for your tastes and your smokers performance. Your daughter looks like she thought they were perfect, and that's what really matters! :-) Great job, David.
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