3 (2)- 2-1 no more

atomicsmoke · May 20, 2015

For a long time I've been smoking ribs using the 3-2-1 method. This past weekend, after hearing from a few fellows here about no-foil good ribs, I decided to give it a try.

They came out just perfect. Since we rarely use sauce in ribs I skipped the "1" too. Just smoked them for 6 hours.

Great taste/texture, less labour and mess. Not going back.

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atomicsmoke
May 20, 2015

IMG_20150517_180657.jpg

atomicsmoke
May 20, 2015

dirtsailor2003 · May 20, 2015

Nice smoke!

I really prefer the no foil method and a simple rub of salt pepper garlic. Ive only used the 2-2-1, 3-2-1 method a few times and only did because I read about it here!

I do use the 3-2-1 method for non-trimmed beef ribs. I feel the braise really helps get them tender.

westby · May 20, 2015

I run mine typically from 5 to 5.5 hours - until I get the bend the way I like it. I don't like them too "fall of the bone", so 6 is a bit much for my taste. I really do enjoy the bit of bark and it is a whole lot easier leaving them alone for 5 hours (I don't even peak once).

noboundaries · May 20, 2015

No foil ribs are just about the easiest thing you can put in your smoker, especially if you don't sauce. Good to hear we have another convert!

atomicsmoke · May 20, 2015

Noboundaries said:
No foil ribs are just about the easiest thing you can put in your smoker, especially if you don't sauce. Good to hear we have another convert!

They are now (the easiest ).

magnus2 · May 22, 2015

No foiling sounds interesting, but curious about how much other "prep/maintenance" most of you do such as:
brining?
oil, rub, wrap overnight?
Spritzing every so often while their cooking?

One more . . . . when do most of you stop the hard smoke? After about 3-hrs and then just let em cook?

Great thread. Thanks!!

noboundaries · May 22, 2015

Magnus2 said:
No foiling sounds interesting, but curious about how much other "prep/maintenance" most of you do such as:
brining?
oil, rub, wrap overnight?
Spritzing every so often while their cooking?

One more . . . . when do most of you stop the hard smoke? After about 3-hrs and then just let em cook?

Great thread. Thanks!!

I do zero what you mentioned above.

Fire up the smoker with no water, pull the ribs out of the fridge, cut out of the cryovac, rub, throw on the smoker when 250F chamber temp is ready and hints of blue smoke appear. Go do something else for 5 hours and then sauce every 30 minutes until bend test is good, usually right at 6 hours. Eat. So easy I practically fell asleep while typing this.

atomicsmoke · May 22, 2015

No prep other than rub before smoking. No spritz. The only "labour" during smoking was once moving the rib racks around (I smoked this on the grill) as some areas in the grill are hotter.
If you like sauce on ribs (we don't) this is the only time your presence is required (for mopping sauce).

When i was foiling them i stopped the smoke after the *3* stage (makes no sense to smoke when foiled).

This time there was smoke for almost the entire cook time. Thin smoke.

tbrtt1 · May 22, 2015

That is some pro bark you got there. Bark=nirvana IMHO.

I will sometimes rub the night before sometimes not. Put em in and leave me alone. For BBs I check at 5 hours. I let the smoke roll as long as it wants. I use a Smokin-it #2.

fwismoker · May 22, 2015

dirtsailor2003 said:
Nice smoke!

I really prefer the no foil method and a simple rub of salt pepper garlic. Ive only used the 2-2-1, 3-2-1 method a few times and only did because I read about it here!

I do use the 3-2-1 method for non-trimmed beef ribs. I feel the braise really helps get them tender.

Yep gotta agree

atomicsmoke · May 22, 2015

tbrtt1 said:
That is some pro bark you got there. Bark=nirvana IMHO.

I will sometimes rub the night before sometimes not. Put em in and leave me alone. For BBs I check at 5 hours. I let the smoke roll as long as it wants. I use a Smokin-it #2.

Thank you. My daughter picks the bark with little meat that comes with it and leaves everything else on the plate.

mr t 59874 · May 22, 2015

dirtsailor2003 said:
Nice smoke!

I really prefer the no foil method and a simple rub of salt pepper garlic. Ive only used the 2-2-1, 3-2-1 method a few times and only did because I read about it here!

I do use the 3-2-1 method for non-trimmed beef ribs. I feel the braise really helps get them tender.

Exactly, doing BB's ahead today while baking bread and buns for the weekend.

T

scorchedporch · May 22, 2015

I honestly try to not get too formulaic about it as there is no "right" way. I keep saying foiling is a tool - because it is. I will foil on occasion if I need to. I prefer not to have to foil, but I certainly have nothing against it. And at the end of the day, it's all about the way you like your ribs.

damon555 · May 22, 2015

I agree.....When I first started I foiled them to be sure they came out right. But then I tried no foil.....I was ruined after that. They turned out just as good if not better in my opinion. Although I do do a little prep the day before like rubbing them down, wrapping and letting them sit in the fridge until the smoker is ready there's nothing to it. Put them on the pit and take them off when they are done....No looking, no mopping, no spritzing, no flipping....nothing. That's why I bought the WSM.....it does all the work....not me.

mummel · May 22, 2015

I like the idea of no foil.

kenafein · May 22, 2015

I bought a bunch of spares from Restaurant Depot a few months back and I was cooking ribs every weekend toggling between the Traeger JR and the MES 30. The best ones were no foil ribs with a Franklin-esque rub. I cooked them at 180 for 6 hours and then 2 hours at 225. Kind of a long time, probably could have turned it up a bit sooner, but they tasted great.

IMG_1750.JPG

kenafein
May 22, 2015

sota d · May 22, 2015

I have always foiled my ribs. But am seeing more and more about no foil. I think next time I do ribs I'll do 2 racks with a side by side comparison to see which I like better. Arrgh! I'm being pulled to the dark side! LOL

mummel · May 22, 2015

But if you dont foil, do you smoke for a full 6 hours? I thought it was only smoke for 3 hours?

mr t 59874 · May 22, 2015

mummel said:
But if you dont foil, do you smoke for a full 6 hours? I thought it was only smoke for 3 hours?

Smoke does not need to be applied throughout the whole cook. Try learning to apply smoke according to the color and density, you will be rewarded.

Tom

newbsmoke · May 22, 2015

I have been doing 3.5-2-1 to try and get more bark because for me 3-2-1 leaves them too soft so to speak.

I'm looking for some advice because I wanted to do 3-2-?. The question mark is because I wanted to finish on the BBQ for the last part for my bark but I don't know how long or what temp? Any thoughts?

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