3-2-1 too much?

[Hawging It]

Forget about time & go for temp. The meat temp in the thickest part of the rack should be 195, for tender & juicy ribs, but not quite fall off the bone. It doesn't matter if you foil or don't foil. Go by the IT.
Here is my method.
https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/
Al

Spot on!

 

[KrisUpInSmoke]

When I do 3,2,1, Ribs! Mine are fall offa Da Bone! Which I love.
But the Family wants my grilled ribs. And I got told in No Uncertain Terms: Do NOT mess with the rib recipe.
So I'm handcuffed to the grill when it's time for a Rib-Fest...

I'm curious. Have you considered putting yours on earlier so they're more tender when they're all done?

 

[SmokinAl]

Do these ribs leave teeth marks when you bite into them? That's what my crew wants...

They are very close to that, you may want to pull yours off at 190 IT.
Al

 

[Johnny50]

They are very close to that, you may want to pull yours off at 190 IT.
Al

Thank you! when I followed the 3-2-1 exactly they were way too tender if there is such a thing. But I think some of you know what I mean.

 

[SmokinAl]

Thank you! when I followed the 3-2-1 exactly they were way too tender if there is such a thing. But I think some of you know what I mean.

I agree with you, if you want fall off the bone ribs, why not just save a few bucks & get a butt & have pulled pork.
But the story around here is just about everybody that comes over to eat wants FOTB ribs, so I make them that way for them & keep a rack for Judy & myself that I pull off a little before the other one's are done.
Al