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3-2-1 Temps Question

post #1 of 6
Thread Starter 
Hi all,

In reading and researching around the site I am realizing that quoted times are estimates and the best (and safest) way to cook is to use temperature cues. With that in mind, at what temperatures would one move to the 2 and 1 of the 3-2-1 method? Would the temps be the same for spares, baby backs, and country style ribs? Also, assuming that you are smoking a large enough piece of meat to stick a remote probe in, does anyone use a temp probe during the foil phase?


post #2 of 6
i dont use a probe and i keep the same temp for all ribs i go about 225 to 250 works great
post #3 of 6
I think he's looking for "internal" temps on the ribs. I've wondered this myself after reading quite a few posts on ribs. With what little cooking knowledge I retained after a 13 yr. stint in a restaurant, I don't think the internal temp on baby backs or spares is as much of a factor as following the 3-2-1 method while cooking in the 225-250* range. On "boneless" or "country style" ribs, I would lean towards cooking them more like a small boston butt.

Feel free to correct me if I'm wrong anyone.....I'm just offering up my ideas here......wink.gif

post #4 of 6
I find it almost impossible to get a good internal reading on ribs, there just isn't enough meat for the probe. With me ribs are a look and feel kind of thing. For "doneness" (is that a word?) watch for the meat to pull back along the bone about a quarter inch or so. For the "2" stage I generally lift a rack with tongs and look for a good bend but not quite to the point were they break apart. I start check around the 2 1/2 hour mark. (remember I said this was a look and feel process). The wrapping steams the ribs to tenderize them, for spares it's pretty much 2 hours and backs maybe 1 1/2. The ribs should be pretty much done by now, the final "1" is to firm them back up and maybe some finishing sauce.
I know this doesn't sound like much help, but the more you cook ribs the more this will make sense and the easier it becomes.
post #5 of 6
Dave, the information that Ron gave you for 3-2-1 ribs is spot on. The meat pulling back from the cut side of the rib is your clue to foil 'em. After a while you'll develope the knack to feel when they are ready.

post #6 of 6
Thread Starter 
Thanks, guys. The use of visual cues makes sense since it is tough to probe a true rib. Okay, so what cues should I look for on the country style ribs -- or what temperature cues if these are available?

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