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Adjusting 3-2-1 for lean back ribs...

post #1 of 5
Thread Starter 

Long time no smoke but I'm back at it. 

 

Bought the three-pack of back ribs at Costco; brined 'em overnight with an OJ/Soy mixture.  My question/ask is:  These ribs are lean, lean, lean...got any ideas on how to adjust the 3-2-1 method so they don't dry out.  I've got a 30" MES, set to 225 and using a blend of apple pellets/chips.  Oh, and put a can of beer in the "moisturizer"...  Any comments appreciated.

post #2 of 5
Shorten the 3 to 2.5, lengthen the 2 up to 2.5. I've done that with success. I would not Shorten the last hour.... you want a nice bark.

Brian

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post #3 of 5
Thread Starter 

Thought that would be the case, but, didn't think about the finish.  Funny how meat is being "hybridized", especially pork.  Thanks for the tip.

post #4 of 5

"Lean Back Ribs" are basically baby back ribs. You should change your timing to the baby back time of 2 - 2 - 1.

Make sure you put that liquid in the foil and your ribs should be tender and juicy, even if they don't have much fat to start with. 

post #5 of 5
Thread Starter 

I actually did take 30 minutes off the 3; then, added 15 to the two and finished in 45.  The flavor was terrific but most of the meat fell off the bone!  It's an art, I'm learning--not a science.  Thanks for your suggestion...

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