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Discussion in 'Pork' started by willyp, May 6, 2015.
Just a quick question, does everyone still put smoke to the ribs on the last hour stage?
Thats a personal preference some do some don't.
3-2-1 have ruined lotsof ribs out there (me included)...know that it's only a guideline. The last hour isn't to put smoke to it but rather firm the bark/sauce up.
Ribs now i cook all nekkid, no foil and they're tender and juicy
How long? Temp
Did some today at 2.5 2 and 1. I place my grill on smoke the last hour as when they come out of the foil they typically are almost falling apart. This allows me to not over cook and get a real nice glaze placed every 15 minutes I baste with bbq sauce.
Spares in a UDS style cooker 275ish till tooth pic tender...maybe 3 1/2 to 4 hours.
I do both 3-2-1 and naked. I like lots of smoke so I always have smoke going unless they are in foil. I smoke at 225°-240° I do the bend test to see when they are done. Some as early as 5 hours and some go 7 hours. It all depends on the pig. Remember it is done when it is done, not when you want them to be done. PATIENCE!
Completely agree. Foil adds little and in my opinion can turn the meat into something less desirable. I do turn down the temp to finish as it improves the bark without burning.
I'm with you all the way. What's the fun of doing the same thing over and over. Sometimes i go naked, sometimes I foil. They both have their advantages but both suit different moods. Sometimes I like to foil because that part can be done in my oven and I don't have to monitor temps, sometimes I let it ride because I like crispy bark with bite through but not fall off the bone ribs. Sometimes I am cooking for a crowd (or my wife) who prefers fall off the bone. Sometimes I go naked and spritz, sometimes I don't. Sometimes I foil with whatever I would have spritzed with. hahaha I am rambling now. but I guess my point is that its a a hobby. As soon as I think I nailed a certain recipe or technique I try something else. If you are cooking for a competition or a restaurant and you want to stick with the same consistent methods, that makes sense, but when cooking for friends and family mix it up!
And to not totally hijack this thread. I let the smoke roll in the last hour after foiling. Not sure if it actually adds more smoke flavor (you'll get varying opinions on this) but there's nothing like the smell of smoke filling your backyard and neighborhood.
3-2-(up to)1 here. Often the whole of the last hour is not needed.
I do find a difference with my smokers though. With my Weber the temperature fluctuates sometimes a few degrees higher and then the whole of the last hour is not needed. In the pellet smoker last weekend though, where the temperature was rock solid at 225 F all the time, they did require the whole 6 hours.
Just like a fingerprint, everyone is different and uses different methods and timelines to reach that perfect piece of Q. Sometimes it's because of the smoker they use, some because their idea of perfect Q is different than another. Some like a little tug on the rib, some like it to fall apart. I use a 2.5 / 2 / .5 method cooking between 225 and 250, the last 30 minutes is just to set my sauce / glaze and allow the meat to slightly firm back up. I really am just putting heat to the ribs at this point, but I'm still cooking with wood, so they will get a bit more smoke and flavor during this time.
It will take on smoke as long as their is smoke. It does take on faster earlier but it will never stop.
Just to add one more voice to the fire....
I do the 3 - 2 - 1 method and use my large weber gas grille for the foiled time. That way I don't have to keep checking the wood pile and can keep the temp solid for those 2 hours.
Incidentally I put honey and brown sugar in the foil....)
For that last hour it is back on the smoke. I love that smokey, sticky sauce flavor...............
Have fun, experiment and find what you like.
I personally have sworn off the 2 hrs foiled part. I have a propane smoker and temp was running about 240(15 degrees higher than I wanted) Last time I did a rack of bb I wrapped for 2 hrs with some apple juice and honey... When I open the foil to put the ribs back on the rack....they broke apart in like 3 pieces....ugh. I don't like fall off the bone....its just my preference. I have switched to a 3-1-.45 method(spray with apple juice on the hr)....sometiimes I add sauce in the last 15 mins sometimes I dont.
I just find that 2 hrs foil produces ribs that are to soft/mushy for my liking. This is the beauty of this hobby of ours....we can all share ideas/opinions....and everyone has their preference of cooking methods. Smoke on!!!
Gonna give this a shot today, maiden voyage, so for no foilers, what do you do differently for the middle leg of the method? And any suggestions for a simple preparation to ribs before starting? Thank You
I don't foil, I trim up the loose stuff, usually remove the membrane & hit with some rub & off to the smoker usually round 245-250*. Then just let them go til either the toothpick tenderness test or bend test !
I personally dig the foil, I like using it but in my experience I've moved to 2-2-1(until the bark firms) method. They are tender as anything yet still have some pull off the bone.
I have about 10 racks going on tomorrow more with a couple shoulders.
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