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Quick 3-2-1 question

post #1 of 11
Thread Starter 

Hey Everyone,

 

I am going to be cooking up 4 racks of spare's this weekend. I was going to use the 3-2-1. My question is I am going to be using a rib rack on the smoker to help save space because we also have a couple pork butts going there earlier in the day. When I am going from step 2 to 1 will my ribs fall apart going back into the rib rack? Thanks for any help !!

post #2 of 11

I am a complete newbie when it come to the process.  However, I would like to make a suggestion, something I am going to try the next time I have to use my rib rack.  Get an aluminum roasting pan large enough to hold the rib rack. drop the rack in side and cover with foil.

post #3 of 11

no the ribs will be fine as long as you keep your temps around 225.  also just to clairfy 3-2-1 is for spare ribs and 2-2-1 is for back ribs.  if you smoked baby backs 3 hrs then foiled for 2 you might have them starting to fall apart at the end of the 5th hour.

 

i use a rib rack all the time with spares and backs.  the hardest part for me is positioning the half racks (ECB wont fit full racks) so they dont touch each other on the rack.

post #4 of 11

I agree You'll need the grillestate for those butts. The racks will work just fine. You'll want to foil after the first 3 hours & they won't be fall apart just yet. The foil helps with that!!

 

Don't forget the qview

post #5 of 11
Thread Starter 

Thanks for the help. Most of the threads I had read basically said that the final hour was to firm up the rib after being in the foil for 2 hours. I just didn't want them fall off the bone after I took them out of the foil and back on the rack. Thanks again for the help and I will keep you posted on how they come out ! 

post #6 of 11

   KS1980, your ribs may be a bit tender by this time,so instead of taking them out of the foil,open it up(save the juice in the package)and place around the Butts-even if it is on top of them,they will be O.K. I do stack smoking a lot and simple stack the ribs and rotate,no foil,and they always come out fine. Place them Rib side down and make sure thesilver has been removed.You will not have to trim to St.Louis Style, they will do just fine whole(just the flap on the bottom should be removed - this will be a great snack while smoking.)

   These were trimmed, but it's not neccesary:

 

 

bbqpartyandextras025.jpg

 

 

Load your smoker up,once you have your heat.the volume will help keep the heat there;

 

 

bbqpartyandextras028-1.jpg

 

Have fun aand,

post #7 of 11

hey so I just tried making some spare ribs today and I decided not to use the aluminum foil an the skin turned out to be a bit tough. Is that the result of not using aluminum foil for 2 hours? I was spritzing the ribs with apple juice every hour as well and I even had a water pan underneath 

post #8 of 11



 

Quote:
Originally Posted by KS1980 View Post

Hey Everyone,

 

I am going to be cooking up 4 racks of spare's this weekend. I was going to use the 3-2-1. My question is I am going to be using a rib rack on the smoker to help save space because we also have a couple pork butts going there earlier in the day. When I am going from step 2 to 1 will my ribs fall apart going back into the rib rack? Thanks for any help !!


You should do fine.  I have done the aluminum pan thng once before & that worked out so great.  But if you don't have the space, the rack should be fine.  But really, if you are going to continue to foil, try the pan at least once.  You may like it.


 

Quote:
Originally Posted by duggy View Post

hey so I just tried making some spare ribs today and I decided not to use the aluminum foil an the skin turned out to be a bit tough. Is that the result of not using aluminum foil for 2 hours? I was spritzing the ribs with apple juice every hour as well and I even had a water pan underneath 



(Not speaking for anyone else.....) What was your average temp?  I have found that "Low & Slow" (220° - 225°) on my Weber, without foiling, makes MY ribs nice & tender as long as my water bowl is almost full.  And I don't peek.  So that leaves out spritzing which keeps my temps regular.  I think that is the trick as well.

post #9 of 11
Quote:
Originally Posted by duggy View Post

hey so I just tried making some spare ribs today and I decided not to use the aluminum foil an the skin turned out to be a bit tough. Is that the result of not using aluminum foil for 2 hours? I was spritzing the ribs with apple juice every hour as well and I even had a water pan underneath 



I agree with the no spritz, especially with a juice. In my experience too much juice sprayed on during the cook will create very hard, almost candy like bark.

post #10 of 11

hmm well there were times when i checked on it and the water bowl became empty because it all evaporated...maybe next time i'll just pay closer attention to that. And my average temp was around 220 as well. Alright then, next time, more water, less spritz

post #11 of 11

to answer the original question:  yes, in my experience I have dealt with some very soft ribs when removing from foil, plus sometimes the racks are a pain so getting them back in may cause a tear or two. 

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