So I did the 3-2-1...

[smokedreb]

Yeah I tried the 3-2-1 method today on a set of spare ribs and by the end the meat had gotten tough and very dry. I have done a couple set of Spares in the past that was more like a 2-1.5-.5 and the result was a lot better, is there something that I am missing that I should have done. Yeah and I also tried doing the Johnny Trigg method of Parkay, Brown sugar, and honey and before I had only used apple juice. Any suggestions would be greatly appreciated!

Brian

 

[tom c]

What was the temperature of your pit?

 

[pops6927]

Thank you for joining our forum!  

First off, would you kindly go to Roll Call and tell us about yourself so we can welcome you properly?

Plus, if you would also include your location in your profile too.

To explore your rib cook, was this on a grill or in a smoker, and what was your grate temp, and did you verify your therms?  Did you foil?  And, did you keep accurate records for review?

 

[smokedreb]

I have the Smoke Hollow 4 in 1 Grill and used the offset smoker, I kept the temp around 245, after 3 hours I foiled them with Parkay, Honey and brown sugar.
 

 

[tom c]

How sure are you of the temp at grill level? 245 is a little high do not that high.  I do 225 and it work ever time.

 

[raymo76]

Tough and dry does not sound at all characteristic of a foiled rib of any method. Sounds like temps were too high to me, but what do I know? Lets let some more experts chime in here....

 

[testar77]

I am no expert either, but I would say that your temp was probably higher than your gauge said it was.  I have done ribs on hot days when I had troubles keeping my smoker any lower than the temp you stated, and they still turned out moist juicy and delicious using the 3-2-1 method.  I would get something to make sure that your thermo is correct.

Toby

 

[smokedreb]

Thanks for the advice everyone!  I'll update when I try them again.
 

 

[sarnott]

I have to agree with everyone else, I can only assume the thermometer is off. I did the 3-2-1 two weeks ago and intentionally kept the temp at 235-240 because I was in a little hurry (I did 2.5-2 and about 45 minutes) and, if anything, they were too tender (one rack of spare ribs were falling apart). I did use apple juice and bourbon in the foil so, there is some difference there but I'd question the temperature.

I have an old Perfect Flame smoker and my bimetal thermometer is off sometimes by 40 degrees or more.

But, I'm a newbie too and some of these guys know WAAYYY more than me.

Scott

Hampton, VA

 

[rabbithutch]

FWIW, I've not had much success with 3-2-1 either - even with temps at 225° on a calibrated Maverick. I've found that 2-1.5-.5 is closer to what it takes on my mini-WSM and maybe a little longer on the MES40.

With all that said, I, too, think your pit temp was too high. I've never had foiled ribs get tough and dry (yet).

 

[realtorterry]

Not ALL meats are the same. Sometime you may need to go longer in the foil. I use the bend test for my ribs. Hold one end & if they bend almost 90 degrees they're done! When you take them out of the foil are you getting good pullback? This is a good sign as well

 

[pops6927]

Your lack of moisture in your foil content is suspect also, as you should have something acidic (juice, liquor, etc.) in your foil as this tenderizes and braises the ribs. Doesn't have to be much, half a cup or so, but it adds that particular element to the foiling process.

 

[smokinhusker]

I use Johnny Trigg's "recipe" and always add apple juice in addition to the brown sugar, butter, honey and Tiger Sauce. I do a modified 3-2-1 by popping them on a hot grill for saucing for about 30 minutes after foiling.

 

[kcphilaflyer]

Back when I started ribs, I came across an article that said with spares, do 3-1-1 instead, so that's what I do, at around 240-250ish, and they usually turn out perfect,

 

[timleo]

I'm thinking you need more liquid in the foil packet.  I use apple juice and Jack Daniels. 

Sometimes my rub flavor is off ( too salty), but I've never heard anyone complain about too dry.
 

 

[jrod62]

Just did some ribs . Smoke them at 270 . Put apple juice in the foil. Came out tender and moist

 

[chef jimmyj]

This stuff is great and used by several folks around here...JJ

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

[smokedreb]

Success!!!

I will post later with the timeline I used, but it was certainly shorter than my last smoke.

IMG_2292.JPG

• smokedreb
• Aug 25, 2012