Rib question

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Brewandque

Fire Starter
Original poster
Dec 14, 2020
68
79
Thinking of some ribs this weekend.

Last time I did 3-2-1 with St. Louis cut ribs. I feel they came out a little over done. When I unwrapped them they were almost falling apart. If I were to back off some should I do 2-2-1 or 3-1-1?
 
If they are falling off the bone they are perfect. If they are falling apart faster than a pulled pork would then I would back them off a tiny bit but not much. I like mine where you can cut them easily and not have to fight to clean the bone.
 
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You should cook to internal temp IT. No matter how you cook them, pull them off at 195* IT. Forget cooking with time. Cook to temp, period.
 
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Yes, 3-1-1+ as needed, will get you more Bite Off than Fall Off. As SmokinEdge mentioned, Temp is a good guide. 195 for Bite Off, 200, bone can be Twisted out and 205ish for FOB. I like the Bend Test. Using Tongs, Pick up, from one end, 4-5 bones in. If the rest of the rack Bends over to 90°, they are Bite Off. If the rest of the rack breaks off, they are FOB. Time, Temp or Bend, all valid ways to reach your goal...JJ
 
If they are falling off the bone they are perfect. If they are falling apart faster than a pulled pork would then I would back them off a tiny bit but not much. I like mine where you can cut them easily and not have to fight to clean the bone.

That's just not sound advise at all, I regard FOTB pretty much as a failed cook, and that's what wrapping spares in foil will get you. I don't wrap, start toothpick probing around 195º and pull them when that toothpick feels like it's going into a jar of peanut butter. Listen to Chef JJ, you want a proper bite without much tug. RAY
 
That's just not sound advise at all, I regard FOTB pretty much as a failed cook

To Each His/Her Own. Lots of folks like FOTB because that is what they are used to or grew up on. There is nothing wrong with that. Chain Restaurants are pretty much responsible for convincing people that FOTB is how Ribs are suppose to be. FOTB is common at places that cook Ribs completely, often by Steaming, then reheat on their Char Broiler to order....JJ
 
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I pretty much agree Chef, but I think what you get at most of these chain Q restaurants is garbage that's grossly overcooked made ready to feed the unknowing, slathered in a bunch of gooey sauce. Like you say, to each his own, FOTB is a failure in my book, and it won't get anyone very far in a competition cook either. RAY
 
Agreed. Had a Cringe moment the other day. Was watching a YT video review of the Char Griller 980. The host was demonstrating how hot it got to cook Steaks. A few minutes in I realized the meat was on a long time. The host takes them off and comments, cutting one steak open, that the 980 makes...Perfectly done MEDIUM WELL STEAK!!😢😣...JJ
 
As long as the taste is good I can eat them any way, I prefer dry ribs and that's the only way to test the ribs or any meat, sauce will cover up a lot flavor of the meat and I don't. I don't feel it's fair to judge a book by its cover lol , on competition I know nothing about it, do they put sauce on the meats they are judging?
 
My previous devices couldn’t accommodate a full rack, so was limited to temp and probing. Now that I can load full racks, I’ve found it works best for me starting with IT, using it as a guide to when to start probing, and ultimately the bend test for being done.

But depends who is eating … I’m mostly dry rub, no wrap, and clean bite … daughter is sauced FOTB … wife not a huge rib fan of any kind … so usually with company have to do multiple racks/styles and other product as well. A terrible cross to bear :emoji_blush:
 
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Agreed. Had a Cringe moment the other day. Was watching a YT video review of the Char Griller 980. The host was demonstrating how hot it got to cook Steaks. A few minutes in I realized the meat was on a long time. The host takes them off and comments, cutting one steak open, that the 980 makes...Perfectly done MEDIUM WELL STEAK!!😢😣...JJ
Yes, I will tolerate it and cook it that way if requested, but will never understand why anyone likes it past medium.
 
I just finished reading an article about pros that smoke ribs in 2.5 hours at 275°. 2 hours to start, spritzing every 15 minutes after the first hour allowing the rub to set. Then 30 minutes wrapped to 207°. I usually find the ribs overcook using the 3-2-1 method also. Plus, who wants to wait 6 hours for a thin rack of ribs when folks a lot better than me do it in less than half the time?
 
Instead of 2 hours wrapped. I go with about 1 hour and 35-40 minutes. Then finish unwrapped until the total of 6 hours is up. Then check on doneness and bend test. Take them off and let rest at least 5 minutes. Cut and enjoy a good bite. Not FOTB, just a perfect bite for me. 👍
 
Agreed. Had a Cringe moment the other day. Was watching a YT video review of the Char Griller 980. The host was demonstrating how hot it got to cook Steaks. A few minutes in I realized the meat was on a long time. The host takes them off and comments, cutting one steak open, that the 980 makes...Perfectly done MEDIUM WELL STEAK!!😢😣...JJ
My father in law likes his well done. We ate steak one time with him. Now we eat chicken, pork or hamburgers. I refuse to cook all the flavor out of an expensive cut of meat and watch it then take an A1 bath to try and get some flavor.
 
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Definitely check temps but I let that get away from me and went by time instead. This was also the first time I ever wrapped as my ribs came out a bit dry in the past. I'll give 3-1-1 a try this time.

Thanks
 
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Ended up doing 3-1.25-.5. Internal temp was 195-198. Put squeeze butter and brown sugar in the wrap. Turned out very tasty.
 

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