Messed up two racks of ribs...

[CJDrums]

Watched a ton of videos about the 3-2-1 method. Most I see cook at 275 for 3 hours then wrap for two, then finish one. I felt like that was gonna be too much so I set the Traeger at 250. At 3 hours, the ribs were at 165-170 or so. I wrapped them in foil and juices and checked them at the two hour mark and they were already at 208 so I pulled them. Took them in the house, let them sit for a while but I still couldn't touch them without the bones falling out. The meat tasted okay I guess but...

Where did I go wrong? I went lower temp than most but they ended up way over done. Confused.

 

[kelbro]

I do 3-2-1 at 225-250° and I like fall off the bone. 2-2-1 gives a little pull off the bone.

 

[muskyjunky]

Agree with above post !

 

[JckDanls 07]

CJ.. you did right.. next time though start checking them when in foil after ONE hour... Usually it's around 1 1/2 hrs they are done ... 2 hrs is to long even at 225 ...

Or better yet.. since your checking temps of the ribs.. just let them go nekkid (no wrap) until 195` for a clean bite threw...

 

[schlotz]

Interesting, no mention of whether the ribs were full spare bibs, st. louis cut or babybacks. Wrapping (which I haven't done in years) solutions seem to center around 3-2-1 for St. Louis cuts and 2-2-1 for baby backs. YMMV

 

[CJDrums]

Baby backs, sorry.

 

[radio]

Watched a ton of videos about the 3-2-1 method. Most I see cook at 275 for 3 hours then wrap for two, then finish one. I felt like that was gonna be too much so I set the Traeger at 250. At 3 hours, the ribs were at 165-170 or so. I wrapped them in foil and juices and checked them at the two hour mark and they were already at 208 so I pulled them. Took them in the house, let them sit for a while but I still couldn't touch them without the bones falling out. The meat tasted okay I guess but...

Where did I go wrong? I went lower temp than most but they ended up way over done. Confused.

Have you used a remote thermometer to verify the smoker temp? I never trust the readings on any factory thermometer and always use either my Maverick or Thermopro.
Have you verified the temps from side to side and in the center of the smoker? It may be cooking hotter in one area more than another.
I do 3-2-1 often at 240 and rarely have a problem. Different cuts of ribs cook a bit different, plus cook times can vary a bit from one batch of ribs to the next.
Even in ribs I insert a remote probe when I wrap them so I can tell if they are finishing faster or slower than expected. Good luck. I'm sure you will get it figured out soon

 

[pigbark]

i just recently did 4 racks at 225 - 2 spares, 2 Baby Back .. 3 2 1 method- my finish temp was 195 ...

you did the rite thing by pulling them.. when it comes down to it when we cook, we cook to temp.. if you hit your desired temp in 5 hrs. maybe next time try a 2 2 1 or a 2.5, 1.5 1 = now you can start tweaking your rib cooks.. one of the best things i learned on here was keeping a good "cook journal" .. no 2 people cook the same way..

 

[minden man]

I have switched to St. Louis cut ribs and start checking for their ability to bend when picked up from one end around the 3 hour mark smoking at 255 degrees. I don't use a thermometer even though I have one or two available; when they start to bend, I pull them off of the heat and hit them with some dry rub before wrapping and resting. I do like a bit of chew left in my ribs. As has been said before, Your Mileage May Vary.

 

[siege]

I smoke ribs at 225. I have an old ice pick ( remember them ? ) that I keep sharp. When it slips into the meat with very little resistance, I go to the bend test. I'll grab about 1/3 of the rack gripped in the tongs, and see if they droop. When they are done, they are done.

 

[chef jimmyj]

All good info but, Bottom Line...Too Hot and Too Long for Baby Back Ribs.
It has been long recognized, on many Smoking Forums and Blogs, that " 3-2-1 " is for SPARE Ribs, St. Louis or 3-4 pound Full Racks. " 2-2-1 " is for BABY BACK Ribs, and both are smoked at " 225°F " with occasional swings to 250. Posting 3-2-1 is done at 275 is misleading Newbies...JJ

 

[CJDrums]

Well, the meat was still edible so we made it work but with your help here, lesson learned. Thanks to all!

 

[siege]

" the way to wisdom is to learn from our mistakes "
Glad it was edible. Keep up that good attitude, it will all just keep getting better as you go on.

 

[BSBrewer]

I agree with above. Keep a journal. That way you can remember what you did, what went well, what didnt, and what you need to change for the next round. Dont worry about strictly adhering to a method. Everyone cooks different, on different equipment, etc. Its all objective.

 

[bgaviator]

Yes, baby backs 2-2-1....and even that I found the meat slightly too done for my liking, so I have been doing 2-1.5-1. I cook at 230.