Newbie 3 2 1 ribs

[learninsmoke]

Hello, I have been lurking for awhile and really enjoy reading this forum. This is my first post.

So, on to the point I suppose...I’m embarrassed to say, I have messed up the “fool-proof” 3-2-1 rib method. Here is my set up: new MES30, AMPS with mostly pecan pellets and a few hickory, an accurate external thermometer to verify IT of smoker and a rack of St. Louis style ribs dry rubbed only. I ran the first hour at 250*(according to my external thermo, the MES thermo read 270-275). The next 2 hours were at a verified 225* (MES read 241). I then foiled the ribs with a little water for 2 hours also at 225*. Then I unfoiled the ribs with no smoke at 225*. My intention was obviously for 1 hour but the IT of the ribs(with thermapen) was only 170* or so at 1 hour. I ended up leaving them on for 2 hours total and then pulled them because it was getting late. The IT was about 195* at that time. I thought they might be ok 195*-205*. Basically I ran 3-2-2. The ribs were pretty dry and very tough, I was bummed. Believe it or not, I’m a pretty decent cook and have had success with many a rack of ribs in the past, I’m just having trouble with the new MES I guess. I did a rack of baby backs 2-2-1 a few days ago and had a similar result. So...does anyone have any ideas of where I went wrong here? I verified my external thermo in boiling water before hand, it read exactly 212*. I had the probe located in the center of the MES, my AMPS located on the right of the lowest rack, water pan installed but no water and ribs on the left of the upper racks.

 

[old sarge]

I cannot help with a MES but for ribs in my SI, the few times I did the 3-2-1 and a 2-2-1, I set the temp at 225 for the entire smoke. Normally, I ribs naked. No foil and I like that best.

 

[jeeps]

I think it's hard to get an accurate read on the IT with ribs. When the meat shrinks back about a half inch from the bone, and when you pick em up in the middle and the meat starts to crack, they're done. IMO.

 

[sharryn]

Don't feel bad. I've tried this method several times and end up with the same result as you, although not exactly dry, but not fall-off-the-bone, that I endeavor to have. I think I'm going to extend the time to 4-3-2 and see if that works, and go from there. I think the problem may be that it just isn't enough time for them to become fully cooked.

 

[saltysandman]

my first time on the MES30 with baby backs also were a little dry mainly on the skinny end. the second time, i tried an apple cider spray after the first hour every 15 minutes (4 times) before wrapping. it seemed to do the trick. i also use a toothpick to test vs getting an exact temp with a probe. should slide right in.

 

[SonnyE]

Maybe it isn't you, or your smoker.
Maybe you are getting inferior ribs, or tough ones.
Since you tried two methods with similar results, maybe it's time to try a different source? :eek:

 

[gmc2003]

I agree with Jeeps on this one. I usually look for pull-back on the bone and use the bend test. I think you need a thin probe for IT with ribs.

Chris

 

[PerazziMx14]

Please delete

 

[tomd8]

I have an analog MB and have done ribs using the 3-2-1 and the 2.5-2.5-1 method. Either way they were juicy and tender but not FOTB. I didn't run as hot as you swinging between 210 and 240 using an external probe.