3-2-1 method backfired?

Discussion in 'Pork' started by chuckerg, Apr 21, 2015.

  1. in the last leg of the 3-2-1 and when took them out of foil the are almost falling apart and I still have to sauce them thinking about turning heat up to "firm" them up first any suggestions?
     
  2. b-one

    b-one Smoking Guru OTBS Member

    You might be better off just dipping the meat in some sauce.
     
  3. joe black

    joe black Master of the Pit OTBS Member

    What type of ribs were you cooking? If they were baby backs, 3-2-1 is too long. It should be more like 2-2-1 or less if you're foiling. If they were spares, the 3-2-1 should be close depending on the heat you were cooking at. Maybe someone else has an idea.
     

  4. I was too paranoid they were the best I ever made or ever had for that matter 

    and my Daughter on her eighth birthday would not let go of a bone until she was out cold

    all thats left....

     
    gary s likes this.
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    and there you have it... Chalk one up to a lesson learned ... it's all about the learning process... now you know that the FULL 3-2-1 method was to long (overcooked) at the temps you were running at... assuming they were spares... next time start looking at them (ether BB's or spares) somewhere around the 1 1/4 hour mark when in the foil... especially if you are running a little hot... I find that 1 1/2 hrs is plenty of time in the foil (the 2 hour portion of the method) for me... then I only go 1/2 hr on the last portion (sauced) ... so for me.. spares go 3-1.5-.5 ... BB's go 2-1.5-,5 ...

    Hopefully you wrote down your process and reslts in a log book so you can go back and reference your method the next time... next time around adjust your times, temps maybe, and record your process and results... hopefully you will finally find the results your looking for and be able to repeat them consistently...

    Thumbs Up
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Looks like they turned out great, nice work!
     
  7. joe black

    joe black Master of the Pit OTBS Member

    You had me busting my brain. Those are some good looking ribs. As far as I'm concerned, I hope I can screw up like that next time I do ribs.
     
  8. welshrarebit

    welshrarebit Master of the Pit

    I'd say skip the foil and just smoke them!
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    C, look great and it looks like your daughter loved them !
     
  10. texasrob

    texasrob Fire Starter

    I was just curious at what temp do you run your ribs? I try to keep at 225ish in my Master Forge propane smoker.  I had a similar experience of softer baby back ribs than I wanted(hate it when one unwraps and they break apart trying to get them back on smoker), because I wrapped for the full 2 hrs with apple juice and honey. I do have to admit that the temp was running at 240, about 10-15 degrees hotter than I wanted to.  I realize it was a combo of hotter heat and to long in the foil.  Lesson learned...its all trial and error...but a lot of fun learning along the way!

    -Rob
     
  11. bruno994

    bruno994 Master of the Pit

    I for one like mine to be fall apart tender.  As others have stated, you just have to find what times and temps works best for you and your smoker.  Also, for the people you are cooking for..how do they like their ribs?  Sweet or spicy, super tender or with a little tug?  But that is one of the great things about our hobby, we get to eat our mistakes or almost mistakes and try again!  I prefer my ribs under 250, with 3 hours of smoke, 2 hours of wrap and about 20 to 30 minutes to set a glaze.  There is really no need to take them out of the foil to set the glaze either.  I just open up the foil, brush on the sauce, loosely close the foil back up, leaving plenty of air gaps, just keeping direct heat and air from moving across them.  I'll give it 10 minutes, then either hit them again with sauce if I want it thick, or I'll just give them a spritz of AJ and maybe some butter, loosely close again then pull and let rest for 10 to 15 minutes before slicing.

    BTW, those bones looked awesome!
     
  12. fwismoker

    fwismoker Master of the Pit

    I wish that method could be outlawed.  If someone wants to foil go for it but never go by time only......Go by probe tender or the flexibility of the ribs. 
     
    Last edited: Apr 22, 2015
  13. kcphilaflyer

    kcphilaflyer Fire Starter

    for me at 275 it's more like 3 - 1.5 - .25....................
     
  14. bryce

    bryce Smoking Fanatic

    Same here. Perfect times for my liking
     
  15. sota d

    sota d Smoking Fanatic

    Keith @ JckDanls07 Hit it right on the head! Log your process and results in a book or computer file and make adjustments next time, then log those results. Every smoker is different and you have to dial in what works for your tastes and your smokers performance. Your daughter looks like she thought they were perfect, and that's what really matters! :) Great job, David.
     
    Last edited: Apr 23, 2015

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