- Jul 13, 2006
- 6
- 10
A few weeks back I bought 2 racks of St. Louis ribs from Costco. I'm not a newbie at smoking meat....but far from a professional.
One rack I used the 3-2-1 method...but the other rack I decided to just leave 'em in and see what happens.
The 3-2-1 was what it always is....but I REALLY liked the ones that never touched the foil. They had way better flavor.....the rub and spices were much more pronounced. It even seemed "spicier" but I used the exact same rub on the two racks. I did have two issues though.
On both racks that ribs were really really dark....black and hard even...especially at the very ends....I just tossed the ones at the very ends though I did use some granulated sugar and I'm wondering if that is what burned.....perhaps my thermometer is a bit off and running higher that I thought?? I tried to keep it at 250 or lower (per my thermometer)
Also....the ribs that weren't in the foil didn't bend when picked up with tongs. They had been in for 6 hours.....should I have kept them in longer?? They still had great flavor and weren't tough at all.....in fact I liked the texture better.....they looked more "professional" but they didn't bend like the 3-2-1 at all.
Oh....and I use a Great Outdoors Smoky Mountain Propane smoker.....for now.
One rack I used the 3-2-1 method...but the other rack I decided to just leave 'em in and see what happens.
The 3-2-1 was what it always is....but I REALLY liked the ones that never touched the foil. They had way better flavor.....the rub and spices were much more pronounced. It even seemed "spicier" but I used the exact same rub on the two racks. I did have two issues though.
On both racks that ribs were really really dark....black and hard even...especially at the very ends....I just tossed the ones at the very ends though I did use some granulated sugar and I'm wondering if that is what burned.....perhaps my thermometer is a bit off and running higher that I thought?? I tried to keep it at 250 or lower (per my thermometer)
Also....the ribs that weren't in the foil didn't bend when picked up with tongs. They had been in for 6 hours.....should I have kept them in longer?? They still had great flavor and weren't tough at all.....in fact I liked the texture better.....they looked more "professional" but they didn't bend like the 3-2-1 at all.
Oh....and I use a Great Outdoors Smoky Mountain Propane smoker.....for now.
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