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Ribs 3-2-1 tenderness question

post #1 of 5
Thread Starter 

so tomorrow I plan on smoking some baby back ribs with the 3-2-1 method. I've done it before with great success as far as taste goes. When I wrap in foil i used brown sugar, honey, and apple juice and you can taste the flavor. After I unwrap them they are juice and nearly falling apart. However, the final hour they seem to dry out and aren't as juicy and fall off the bone as I would like. Could they be cooking too long or not long enough?

 

I have an electric smoker usually cooked at 225 and I just bought a new thermometer that I origninally bought for pork shoulder but may try for the ribs. What temp should I be looking for and is there a specific part of the slab that is best to check the temp? Any tips are appreciated, thanks.

post #2 of 5
I don't foil personally, but the base time for foiling is 3-2-1 for spares & 2-2-1 for BB's ! These times are just an approximate ! Have ya considered just letting them smoke without foil ?
post #3 of 5
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

I don't foil personally, but the base time for foiling is 3-2-1 for spares & 2-2-1 for BB's ! These times are just an approximate ! Have ya considered just letting them smoke without foil ?

I have considered it, but as a novice smoker I worry they won't be tender without assistance haha. 

post #4 of 5
Maybe you are over cooking them with beef ribs I will go 3-2-1 pork ribs will be 2-2-1 and they all come out good.
post #5 of 5
Quote:
Originally Posted by justind0301 View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

I don't foil personally, but the base time for foiling is 3-2-1 for spares
I have considered it, but as a novice smoker I worry they won't be tender without assistance haha. 

Smoke until ya can slide a toothpick in between the bones with no resistance ! Let rest bout 1/2 hr... Tender & juicy every time ! icon14.gif
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