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Discussion in 'General Discussion' started by stevetheteacher, Jun 2, 2015.
Does this method only apply to ribs or can it be used for other meats, Enlighten me!
Although I don't use that method, I've only heard it working for pork spare ribs and beef ribs. Baby backs are on a different schedule.
I'm done with the 3-2-1 and 2-2-1 for ribs. Stopped using foil all together and getting great results. Just cook your ribs til they're done.
3-2-1 for Spare Ribs; 2-2-1 is for baby back. Not many other cuts it works with that I have found although I am a foil fan and use it to help get through a stall on longer smokes. 3-2-1 has worked for me on beef ribs as well. Below is a rack of beef ribs I did a while back. They were pretty big and ended up being more like a 3-3-1 to get the result I wanted.
It's really a guideline for ribs ........ even individual racks of ribs cook differently so times vary all over the place. This is a good start point. Sometimes I foil (3-2-1) and sometimes I don't, just cook straight through. If I'm going to foil, I cook my ribs until I get the color and bark I want, then into the foil with stuff they go. I check them at about 45 minutes to see the doneness. Once done, out they come, back onto the grates and follow up with a nice glaze. If cooking straight through, cook until they pass the bend test, glaze until set and eat.
Texas Crutch really isn't needed on ribs at all - it is more of a competition thing (to get a very slight edge). For briskets and butts, it has more value to help get through the stall.
I've done w/ & w/o foil. I think you tend to get a juicier rib with foiling. At least, that's been my experience.