3-2-1

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slidell smoker

Newbie
Original poster
Mar 25, 2017
5
10
Reading on pros and cons i.e., 3-2-1 method for ribs.  Some say over cooked while others swear by it.  Looking for feedback.  Intend to modify by a) shorter  smoke. b) use butcher paper instead of AF crutch c) use a trio of olive oil, honey and cider during #2.  Comments, suggestions please. Low ceiling with possible rain.  Can't wait to smoke the neighborhood.
 
3-2-1 is a simple to fo!low starting point. Most follow the 3 to get good smoke on the ribs. You want very tender? Go 2 hours in foil. More bite? Reduce foil time, or as you suggested, try the the more permeable paper. You want Fall of the Bone. Extend the foil time 30 to 60 minutes. Nobody can tell you this or that tenderness is the Only way to eat them. I like bite through, family likes FOB. I make 2 racks, one 6 hours straight smoke, one Foiled for 2.5 hours...JJ
 
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I tried the 3-2-1 method recently for St. Louis ribs and my pit was running low 200 because of the rain for most of the smoke and the ribs were still overdone. I've used the 2-2-1 method for babybacks and had same results. I like foiling but I think they only need to be wrapped for an hour at most and I check the internal temp when I foil so I know where I'm at. Hope this helps
 
I almost never foil my ribs any more...low and slow and monitor the IT of the ribs. 190 -195°F is my personal "perfect IT" for tender but not fall off the bone ribs.
Sometimes if there's a big difference in the "meatiness" of the ribs from one end to the other I'll split the racks in half so I can pull the "thinner" end a little sooner...Smoken Al has a great tutorial on ribs and I'm definitely going to be giving his latest recipe a try.
Walt
 
Wife likes FOB, foil for 2.5 hours like JJ does. Me I like bite through, so two racks are the order of the day, about 6 hours. Everyone happy at the end of the day.
 
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