I have one 3.16 and one 3.42 lb racks of st Louis. Is my guideline 2-2-1 or 3-2-1. I know my baby backs I gotta guideline of 2-2-1
Not to stir the pot, but why is foiling ribs a crutch? In the competitions I've seen, almost everyone uses some version of a 3-2-1 cook. I smoked a lot of ribs without foiling, then I started trying the 3-2-1. My cook time is the same either way, staying around 220-225°. Foiling helps keep more moisture in the meat. I don't put so much liquid in the foil that the ribs are floating in it. I'll put a half cup of apple juice, drizzle butter on top along with a little turbinado sugar. The final hour out of the foil in the heat and smoke gives me a nice finish. I aim for very tender meat that bits off the bone, but isn't overdone to where it falls of the bone.
3-2-1 last weekend with 2 racks of baby backs brown sugar, honey and apple juice foiled for 3 hours sauced for an hour - came out great.
The foil wont lend itself to caramelizing too well in my opinion. Caramelization comes from heat and in the open smoker it will do just fine. When you foil you are essentially steaming or braising the meat. Makes it too wet for the sugars to caramelize. If you put too much water in with your sugar on the stove you will never get caramel just simple syrup.
Yep what he said.BA, foiling is often referred to as "The Texas Crutch" ! Not sure why, but I don't believe it's a bad thing, just a name !
The things mentioned here point to two camps: (1)To foil or not to foil; (2)To mop or not to mop. From what I've seen on competitions, it's almost a sin to mop pork spare ribs, whereas foiling is almost universal. On the other hand, a lot of folks mop beef brisket, chicken, etc.
Another thing that has two camps is pork spare ribs that "fall off the bone" or "tender, moist with a good bite". We prefer the latter.
The only thing that really matters is making the people you're cooking for happy! :thumb1:
Sounds great! You're making me mighty hungry!
well i ended up doing 2-2-1.5 and no sauce mopped. used pecan wood. in the foil period i used brown sugar, honey, and squeeze butter. came out awesome. i liked how that last bit on the smoker unfoiled really tightened em up and was great