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post #1 of 12
Thread Starter 
Im playing around with a rack of spares....When i do them 3-2-1...they fall off the bone. While thats not bad..I would prefer a little more on the bone.

I was thinking of maybe doing 3-1-2.....has anyone ever done this method..and did you like the results?
post #2 of 12
I find that 3-2-1 is a little much for me also. Last time I did a 2-1/2-1. Just someting you have to play around with a bit.
post #3 of 12
interesting idea......might dry them more tho. I'm doing some untrimmed spares today....going 3-2-1 on 'em. Haven't really been pushing the temp for the first 3....200-225 is all.
post #4 of 12
Thread Starter 
well im at 3 hrs on now...so I guess I will foil...and play it by ear...might try the 1-1/2 the rest of the way and see
post #5 of 12
I usually do backs but do them 2.5-1.5-1
Play with it and find what you like.
post #6 of 12
Pretty much the 2nd stage is what makes it fall off the bone. I worry than a shorter 1st stage may not get as much smoke as I like. Last ones I did were 3-1-1 and 3-1-.5 and they had alot more bite to the rib.
post #7 of 12
Thread Starter 
well they turned out pretty good...Sorry wife has camera..and she aint here...PDT_Armataz_01_05.gif I will keep working at them, and tweaking...but its getting pretty close...now I just wish i could remember what I did..lol DAMN Beer!PDT_Armataz_01_07.gif
post #8 of 12
What do you call the crap that comes of the end of the bone? Sometimes they look like cartilage fingers almost? Do you leave the meat flap as well?

Sometimes I have difficulty cutting a good rack STL because the actual rib bones are so short, but I inherently include some of the white junk...
post #9 of 12
I have been using 4-1-1 on my spares and trimmed STl style. They have worked out just perfect for bite off the bone meat... I smoke at 225-250 using a mixture of apple and oak...

Good luck on whatever you do...
post #10 of 12
3-2-1 is a method that has to modified based on pit temps. the first part of the cook (3) what you are looking for is the meat to pull back on the bones and color.

The second part (2) is for tenderizing and adding flavor based on how you handle this part. The pit temp plays a big roll in this part of the cook, the hotter the pit the less time in foil. If you are looking for fall off the bone texture leave them foil longer.

The third section of the cook (1) is for setting sauce and again the pit temp will dictate time.

Because I like to cook ribs with hotter pit temps (275 range) I cook 3-.75-.50
most of the time but it is about how they look and feel that dictates the times.
post #11 of 12
I believe that's what that "junk" is...cartilage. I trimmed my first batch of spares and came up with the same thing....little bits of leftover cartilage on the ends of the bones.

it's not really a big deal to me whether trimmed or not....last batch I just took a few stray bits and pieces off the ribs, removed the membrane, rubbed and tossed them on the ecb. When it's all said and done, you gotta work around the bones, so, it's not a lot more work to pick around the cartilage, too.

If you're really into the appearance, or are serving them to friends/family...go ahead and trim them....the "scraps" work well in beans or for whatever else you might like some smoked pork.

post #12 of 12
Agreed, but I just don't like that portion of the meat anywhere near as much as the final rib meat...hmmm.... I guess you could foil the skirt meat as well? That would certainly add some tenderness to make reuse a little easier.
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