Adjusting 3-2-1 for lean back ribs...

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Original poster
May 30, 2013
Spokane, Washington
Long time no smoke but I'm back at it. 

Bought the three-pack of back ribs at Costco; brined 'em overnight with an OJ/Soy mixture.  My question/ask is:  These ribs are lean, lean, any ideas on how to adjust the 3-2-1 method so they don't dry out.  I've got a 30" MES, set to 225 and using a blend of apple pellets/chips.  Oh, and put a can of beer in the "moisturizer"...  Any comments appreciated.
Shorten the 3 to 2.5, lengthen the 2 up to 2.5. I've done that with success. I would not Shorten the last hour.... you want a nice bark.


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Thought that would be the case, but, didn't think about the finish.  Funny how meat is being "hybridized", especially pork.  Thanks for the tip.
"Lean Back Ribs" are basically baby back ribs. You should change your timing to the baby back time of 2 - 2 - 1.

Make sure you put that liquid in the foil and your ribs should be tender and juicy, even if they don't have much fat to start with. 
I actually did take 30 minutes off the 3; then, added 15 to the two and finished in 45.  The flavor was terrific but most of the meat fell off the bone!  It's an art, I'm learning--not a science.  Thanks for your suggestion... is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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