Question about ribs and 3-2-1 method

Discussion in 'Pork' started by mkriet, Feb 21, 2016.

  1. mkriet

    mkriet Smoking Fanatic

    Okay guys, I've followed the 3-2-1 method on my ribs the last several times I've made ribs, but have run into one speed bump. Question, has anyone experienced a drop in meat temperature after removing from the foil?

    I've had trouble with the temp of the meat dropping significantly after removing from foil to finish off for the last hour.
  2. scooby

    scooby Fire Starter

    I don't probe ribs. Use the bend test to see if they're ready. Used it on mine tonight and they came out fine.
  3. one eyed jack

    one eyed jack Master of the Pit

    I used to foil wrap both Spares and Baby Back ribs and cook them by the prescribed time parameters. Got tired of mushy overcooked ribs. (And all of the nasty foil and mess).  I never checked temp after removing them from the foil wrap. 

    Then I tried shorter times for the wrapped time segment.  Then I quit wrapping altogether.

    I have also tried to monitor temps in ribs as they cook.  (Primarily out of curiosity).  Ribs are too thin and there are so many bones that it is very difficult to get an accurate temp reading and is not worth the effort in my opinion.

    I smoke Baby Backs for around five hours at 225* to 250* and then start checking them with the "bend test" and by probing them for being done by sticking them with a toothpick between the bones.  (Pull them off when your toothpick slides in with very little resistance.  Many folks describe the feel your after as being like probing warm butter.  Which is a pretty good description).

    The probing is a learned feel and so you want to start trying them when you are pretty sure that they will not yet be done.

    Best luck with your next rib smoke.
    Last edited: Feb 21, 2016
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It is reasonable to see a temp drop. During foiling any liquid added and even moisture from the meat Steams, enters the meat and moistens the meat. When you pull the racks from foil for the last hour smoke, the moisture evaporates having a Cooling effect and the meat temp drops. This is not unlike a Stall in a Butt as moisture leaves and the cooling effect balances the heat entering for a net zero change in IT for awhile.

    As far as using a Therm Probe to monitor Rib temp...It's a PITA with a MAV Probe getting it just right in the meat, not too shallow or near the bone. I noticed SmokinAl tests for doneness with a Thermapen...Well heck yeah, that makes checking rib temp easy because only a tiny portion of the Thermocouple Probe needs to be in the meat for a reading! I am confident Al's IT Method is valid but you need a high quality Instant Read Therm with a Thermocouple. Bi-metallic Therms need to have too much of the probe buried in just the right spot to be accurate...JJ
    Last edited: Feb 22, 2016

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