agreed... more info needed. what kind of ribs? St Louise or Baby Backs??? the kind of rib makes a big difference.I am going with underdone as previous posters have said.
What was your pit temp? Can I assume that by using the 3-2-1 method that you wrapped the ribs?
I need a few more details....
OK. Thank you. I did not add anything.321 and 221 are just guidelines for smoking ribs at 225*. Did you add any juice to the foil?
Chris
OK. Thank you. I did not add anything.
I will try again. Live and learn. Thank you.
My foiling routine is like jcams except I use real butter. Parkay is hard to come by around here. The braising helps tenderize the ribs. So the longer their in the foil the looser they'll get. We like FOTB ribs here so I usually go the full two hours in foil then put them back on the grill meat side up to set, and sauce if saucing.
Chris
Never understood why Parkay either. I can understand the convenience of a "squeeze butter". Someone must have stock family stake in the brand name at some point, and stuck ever since.
Hmm... okay I'd suggest increasing the heat to 225º. You also should get a calibrated thermometer and measure your actual grate temps. Internal built-in therms are notorious for being inaccurate. If wrapping babybacks (personally stopped messing with that years ago) many suggest using something closer to 2-2-1. Key is to know when done. The methods (in order of preference) I would suggest are: the toothpick (little or no resistance), bend (grab a third of the rack with tongs and see if it bends approx 45º with cracks in the meat appearing across the rack). Usually the meat by this time has also pulled back from the bone ends a bit. Doneness is also subjective as some like a clean bite while others prefer FOB (fall off the bone). If interested, see recipe in sig below.Thank you all. My apologies for not providing more info.
I have an 802 Pit Boss which has a "smoke" setting. I believe the "Smoke" temp is 180 as the next temperature setting up is 200. These were baby back ribs rubbed with Butt Rub dry rub. I cooked them uncovered bone side down for 3 hours. Removed, wrapped them in aluminum foil, and placed back on the smoker meat side down for 2 hours. Removed from smoker, removed foil, and smoked another hour bone side down.
Thank you all.
3-2-1 only works if grill temp is 225-250 degrees. Add some beer for steaming when doing the 2 hr process.Tried ribs for the first time this weekend. I used the 3-2-1 method and Butt Rub dry rub. Although the taste was good they were very tough. Hard to pull the meat off the bone. The meat itself was mostly tender.
Any suggestions?