Back Ribs question

[joetee]

I just looked at a recipe for 3, 1, 1. 3 hours at 180° to 190°, then at 225° for 1 hour wrapped, 1 hour unwrapped. I'm be trying this tomorrow.

 

[Dale Simle]

i will be interested in how that turns out!

 

[joetee]

I'm going to try it today but not sure if I can maintain that low of a temp. If I can't then I'll probably switch to a 2, 2, 1. Of course it depends on the looks and feel when I'll wrap.

 

[sandyut]

throwing a plug out for the no wrap method.

If you want great ribs with little work - no wrap. you may not go back.

 

[Chip J]

I have been doing Costco's St Louis Ribs for a long time using the 3-2-1 method. My wife threw a curve at me when she came home from Costco with a package of Back Ribs. I found 1 suggestion that said a 2-2-1 method would be better for cooking them. Would they do well with the 3-2-1 or is the 2-2-1 a method that would be better?

Howdy Dale,
I'm a big fan of the Baby Back Rids. A couple of points:
1. The membrane on the BB ribs has already been pulled which is nice.
2. I use the entire 3-2-1 strictly as a very loose guide. I find that 3 hrs. at 225 produces the beautiful mahogany color that you're looking for.
3. If I'm happy with the color, I go ahead and foil at this point with a bit of apple juice in each foil package. Two hours might be a bit too long, so I do a bend test at about the 1.5 hr time point.
4. If bend test looks good I'll sauce and put back on (without foil), but usually only for about 30-45 minutes.

Guess that would be a 3-1.5-.75 cook. Remember it's more about color and feel using the 3-2-1 timing as a guide. Just my 2 cents.

 

[joetee]

That's correct and good advice.

 

[Dale Simle]

Howdy Dale,
I'm a big fan of the Baby Back Rids. A couple of points:
1. The membrane on the BB ribs has already been pulled which is nice.
2. I use the entire 3-2-1 strictly as a very loose guide. I find that 3 hrs. at 225 produces the beautiful mahogany color that you're looking for.
3. If I'm happy with the color, I go ahead and foil at this point with a bit of apple juice in each foil package. Two hours might be a bit too long, so I do a bend test at about the 1.5 hr time point.
4. If bend test looks good I'll sauce and put back on (without foil), but usually only for about 30-45 minutes.

Guess that would be a 3-1.5-.75 cook. Remember it's more about color and feel using the 3-2-1 timing as a guide. Just my 2 cents.

 

[Dale Simle]

interesting reading for sure. Weight of these ribs and your post have convinced me to go with a loose 3-2-1

 

[Fish'nSmoke]

I need to get a membership to Costco. 3 packs of ribs!!!!! Plus probably cheaper than buying them individually from Wal-Mart.

 

[joetee]

i will be interested in how that turns out!

Well I tried the 180-190 for the first 1 to 2 hours. It works fine I think but it makes your cook a lot longer. Not much is happening at that low of a temp.
After trying this, I'll be going back to the 225°+ and 3, 2, 1 method.

 

[HalfSmoked]

Do the don't wrap and not have to worry about when to wrap.

Warren

 

[joetee]

Wrapping is a personal preference. Some do some don't. Also the cooker. You wrap to stop it from getting any darker and/or to speed up the stall.
There isn't a standard that you must follow exact steps in most cooks.
Is about a guide to follow and then adapt to your own liking.

 

[Dale Simle]

looks my wife paid 36 bucks for this 3 pack. I am not sure how that compares to other places. I have a good idea now of how I am going to approach these ribs. Can't hardly wait to try them.

 

[Fish'nSmoke]

looks my wife paid 36 bucks for this 3 pack. I am not sure how that compares to other places. I have a good idea now of how I am going to approach these ribs. Can't hardly wait to try them.

So about $12 each. Which is about what I would pay at Wal-Mart, but I imagine the Costco ones are better quality meat.

 

[BandCollector]

I make it easy.

I use SmokinAl 's approach. I go by the internal temperature of 195˚ and don't worry about 3-2-1, 2-2-1, or any other &-&-1 time limit.

Much easier and the results are always outstanding.

John

 

[HalfSmoked]

Thanks for the like sandy it is appreciated.

Warren

 

[NorthwoodsVern]

I have been doing Costco's St Louis Ribs for a long time using the 3-2-1 method. My wife threw a curve at me when she came home from Costco with a package of Back Ribs. I found 1 suggestion that said a 2-2-1 method would be better for cooking them. Would they do well with the 3-2-1 or is the 2-2-1 a method that would be better?

It’s my understanding that if you get the meatier baby back ribs, the 3-2-1 method works well. Otherwise, I’d stick with the 2-2-1 but you’ve probably been doing this longer than me!!

 

[firewater joe]

Howdy Dale,
I'm a big fan of the Baby Back Rids. A couple of points:
1. The membrane on the BB ribs has already been pulled which is nice.
2. I use the entire 3-2-1 strictly as a very loose guide. I find that 3 hrs. at 225 produces the beautiful mahogany color that you're looking for.
3. If I'm happy with the color, I go ahead and foil at this point with a bit of apple juice in each foil package. Two hours might be a bit too long, so I do a bend test at about the 1.5 hr time point.
4. If bend test looks good I'll sauce and put back on (without foil), but usually only for about 30-45 minutes.

Guess that would be a 3-1.5-.75 cook. Remember it's more about color and feel using the 3-2-1 timing as a guide. Just my 2 cents.

Yep. Got my first batch of Costco BB ribs last weekend. Couldn't get the membrane off for the life of me. Then I realized, maybe Costco already took care of that. Checked the label and it says, 'minimally processed." No wonder . . . (hand on forehead emoji here).

 

[tbern]

Yep. Got my first batch of Costco BB ribs last weekend. Couldn't get the membrane off for the life of me. Then I realized, maybe Costco already took care of that. Checked the label and it says, 'minimally processed." No wonder . . . (hand on forehead emoji here).

lol!! life has it's fun moments...