or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 3-2-1 rib method temps
New Posts  All Forums:Forum Nav:

3-2-1 rib method temps

post #1 of 12
Thread Starter 
We are going to our first rib off this coming weekend and I was wondering with the 3-2-1 method used for b backs if anyone knew about the internal temps for the 3 and 2 steps?

Here is what I was thinking, bout 2.5 hrs on the pit to a temp around 160 between the bones. Foil em and bring them to like 180 figure bout 1.5hrs then back on the pit to tighten up bout 40min.

I have not used a probe on ribs before but have heard sucess stories from others.

Got any ideas?

thanks for lookin
post #2 of 12
Maybe I should, but I never use a therm when doing ribs. Done enough now that I've got a semi-calibrated eye. When I'm able to maintain temps well, I simply use the 3-2-1 for spares and 2-2-1 for BB's, sometimes go a bit longer, but never shorter on time. But I ALWAYS trim my spares to StLouis. leaving them whole may take a bit longer...
post #3 of 12
with bb, you may want to try the 2-2-1 method. 3-2-1 is geared more towards spares.

for temps, try this:


you can find this under how-to articles and links by jeff.
post #4 of 12
Thread Starter 
thanks for the link, I will use the therm anyways but will not be bound by it. I will concentrate on the color and condition of the bark formation, then when happy with it will foil them and bring them up to around 165 then they should be ready to come outa the foil as the last 45min will tighten up the "mush" and bring them to around 168.

hell I should just scrap all of this and just continue doin em the way I have for the last couple year. Some reason Im freakin out because of this compition thing. Just need to remember to hav fun. I believe this comp 2nd place is decided by the team with the best flare (I think it is amount of consumption).cool.gif
post #5 of 12
I also do around 2-2-1. No therm. I pick them up with a tongs in the middle and when they have good "hang" they are done for me.
post #6 of 12
to be honest, i've never used a therm. for any of my ribs. i just go by sight and touch too and have never had a problem
post #7 of 12
I think the temperature listing for Ribs is just above what the safe temperature is for pork. You will be hard pressed to get an accurate temperature in the meat between ribs, especially baby back ribs. Besides the small space, in almost any spot you will be near bone which will affect the meat temperature.

As an alternative you can try to grab the middle of the rack with some long handles tongs. When the rack bends about 90 degrees they are done.
post #8 of 12
In the restaurant we did the finger test for 8 years. If you can get your finger between the bones witouut forcing they should be great. It's all about timing.

Good luck!!
post #9 of 12
Fan of the flop test here.

Grab the rack about in the middle with your hand, pair of tongs, whatever you want, if if the ends point down you are done........if they break, they over done..........unless you want "fall off the bone". PDT_Armataz_01_05.gif

post #10 of 12

Thanks for the visual. Sometimes it's hard for us new guys to "visualize" exactly what you are talking about.

Plus they look mighty tasty!! biggrin.gif
post #11 of 12
Glad it helped. biggrin.gif
post #12 of 12
Nice pic Joe!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 3-2-1 rib method temps