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How does St. Louis style effect the 3-2-1 method?

post #1 of 9
Thread Starter 
Hi all -

I've done baby backs pretty close to 2-2-1. I've done full spares at 3-2-1. My wife brought home St. Louis style ribs. I haven't done those before.

How should the lack of "tips" effect the "formula"?

post #2 of 9
Its all about personal preference 3-2-1 will still work for fall off the bone good ribs. Many of us play with the times a bit to get what suits us
post #3 of 9
its kind of trial and error and alot depends on what final product you are after... first the method, 3-2-1 or whatever, the first number is basically your smoke number, how long it sets in smoke and builds bark. the middle is the braising number where you have in foil and the meat is braised in the liquid you have provided. this generally infuses the meat with the mop and it the prerequisite to your fall off the bone ribs. the third number is sorta a hardening time, this period resets the bark that has been softend by the braise and lets you get to texture you prefer.

so by adjusting these times you can control certain factors to get the ribs you are looking for.and everyone has there own personal preference on how they like them. some like em falling of the bone tender while others prefer to have a little chew(my favorite) to come off the bone. either way the bone should come clean.
post #4 of 9
Honestly, I don't cook st louis cuts any different than full spares. And as said above, 3-2-1 can tend to make them mushy if you aren't carefull.
post #5 of 9
What he said is great basic advise.
post #6 of 9
My St. Louis ribs are usually done more of a 3 - 1.5 - 1.5 --------less chance of overcooking.
post #7 of 9
Thread Starter 
Just curious... how does that prevent over cooking? It seems the cook time is the same.
post #8 of 9
Less time in foil prevents overcooking and making them mushy.Some folk smoke at 225-i smoke at 250 so my times are shorter..My st.louis cut ribs always weigh 2-2.5 pounds when trimmed and at 250 i use 3-1-30min-1 hour.Last half hour for glazing or saucing to get nice shine.I cut my st.louis to 10 ribs, so ribs are close to same size-lengthwise- when cooking.
post #9 of 9
I have to agree that I am more of a 3 - 1.5 - 1 kind of guy - it's real easy to get them just where they fall slap off if you are not careful in the foil period
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