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Foiling Ribs???

post #1 of 12
Thread Starter 
Getting ready for my weekend cook which will be pork spare ribs and chicken and I had a quick question. Do most people use the 3-2-1 method for ribs (or some variance)? The reason I'm asking is I was debating just smoking without foiling? What are the advantages/disadvantages you see? Also, what's a good internal temp for ribs? Thanks for the help and I'll post some Q-View on Sunday after the cook.
post #2 of 12
Temps icon_rolleyes.gif . Tough to get an accurate meat temp on ribs.
3-2-1 is an almost fool proof way to make ribs fall off the bone tender.
Remove membrane and add liq when foiling wink.gif
Foil when bone tips start to become exposed , up to 1/4" ( could be as short as 2 hours )
Be carefull when going from the foil to the last stage , some just open the top of the foil , others open and pour the ribs out with the bone side back down. Yes they are very tender at that point biggrin.gif
After that , the more you do you will find out how you and those around you like them and can adjust to your tastes as you go.
Have fun and enjoy
post #3 of 12
I did two racks last weekend using 3-2-1 and they fell apart. I went about 3.5 hours on stage one as the bones were not showing at 3 hours. When I took them out of the foil for the last hour in the smoker they fell apart. I had to be carefull with them. I will use this method again fer sure.
post #4 of 12
I don't use the foil anymore. IMO they are a good technique to use for good results while you are perfecting your rib skills. I prefer my ribs with some pull to them. In some circles, fall off the bone ribs are considered overdone.

I prefer the bark and the texture without the foil.

3-2-1 or any other time frame is an estimate. Ribs are done when you pick them up in the middle and they bend about 90 degrees.
post #5 of 12
I've always done the 3-2-1 method until I did my last BB's. On those I went 3 hours on the smoker and mopped them every 30 minutes or so, then wrapped them in foil and poured my mopping sauce in each foiled rack for a braise. Then cooked them for another 3 hours or until 165°, then let them rest for 30 minutes, and they were perfect. I don't like when the meat literally falls off, I like the meat to have a little pull, but comes clean off the bone. smile.gif
post #6 of 12
all my spares, i now do 2-2-1
post #7 of 12
I like using the 3-2-1 method, but as Ron's a tool to use. You modify it or leave it out....your choice. You can't always go the 1/4 in pull back rule or most other's a generality to use when cooking.
post #8 of 12
Tru dat, that is why I use a varience of 3-2-1, more like a 3.5-1-1.
It is just a guideline and should be set up to YOUR taste.
post #9 of 12
I think that the final texture dictates whether you use foil or not. It's all in how you want it to taste. I also use the 2-2-1 method on spares.
post #10 of 12
I haven't foiled ribs in quite a while.
I determined that my smoker was so air (and water) tight that I didn't need to.

I'm working on a new recipe and will probably wrap my next rack to make sure my "secret ingredient" flavor shines through.
post #11 of 12
Comps, we foil to a degree, but definetly not till "fall off the bone". At home on the BDS, nope! I like the bark and unsteamed flavor. "Fall off the Bone" tender is overdone and mushy (expensive pulled pork), but its up to the individual how they like ribs, and that's whats important.

I personally I like "a little tug" with a clean bite to the bone.

But just like others have said, the 3-2-1 method is a good way to get started until you decide how you like them. Experiment!
post #12 of 12
Before I foil them I wrap them tight in plastic wrap and then with the foil. The plastic wrap will not melt but makes the ribs very tender.
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