Ribs to the next level

Sounds like you have it down as far as being able to turn out consistantly good ribs. Now all you need to do is fine tune.

"You can also try to not foil them. Some folks do this and like it alot."

I'll second that.

HEH-HEH-HEH! I remember you asking about the no-foil method a few months back...sounds like you found that sweeter rib smoke, Opd.

AV8TOR:

It does take some change-ups in your methods for different results. As said above, less foil time will mean a less tender interior. I've done alot of variations of the 3-2-1. I change the times depending on the thickness of the cross-section, whether I use rib racks or place them flat on the grates, average smoker temps, and the texture I'm looking for. If you play with the times just a bit you'll find what changes it to your liking. Longer smoke time with shorter foil will give a slightly less tender chew, but also, less fall-off-the-bone texture.

I don't remove the membrane, so if I want a true bone-popping slab of ribs, it won't fall apart when I handle it. That's just me...I like to play with the variables now & then, just for something different, and sometimes I get the "wow, what'd ya do to these, they're really good". That's what makes playing around worth it...you'll never know what you and yours like the best if you keep it the same...variety can get some nice responses, too...just a little twist from the norm.

If you prefer a more pronounced bark (crust), then you should go with more unfoiled time at the end of the cooking.

Lastly, the 3-2-1 and variations, are simply estimations, just as with X minutes/lb of pork @ 225*. Cross-sectional density (thickness), smoke chamber/grate temps, cook chamber humidity and orientation of the meat can all change actual cooking time.

Oooooooooh, I digressed again....anyway, there are lots of ways to look at it...hope I didn't put you into melt-down while you read through this.

I also hope to see your next rib burn, what you're shooting for, and your take on the outcome.

Good luck & great smokes!

Eric

I concur.
Cut back on your foil time.

I also like to sauce mine before foiling instead of using apple juice. I find that when I take them out of the foil for the last bit of cooking, the sauce will help in the formation of a crust and adds to the texture.

"HEH-HEH-HEH! I remember you asking about the no-foil method a few months back...sounds like you found that sweeter rib smoke,"

Aloha Eric....Yes, I prefer the no foil method, but one of my wife's friends likes em' falling off the bone and with sauce, so for him I'll do the foil and sauce the ribs during the last timed segment.

I'm beginnig to enjoy my ribs with sauce on the side. I am wanting to taste the rub on the ribs. I started out with Jeff's rub and have tweaked it to my taste. For friends that like sauce I play it safe by doing Jeff's sauce. It complements his rub, however I just make it to be served on the side. The Ribs are the main attraction.

AV8TOR

All is good....The fun part is sorting out all the sugestions you've been offered. Have fun Smoking, let us know what you like and post Q-views when you can.