Discussion in 'Pork' started by fire in the hole, Jul 14, 2008.

  1. I've done my second smoke on ribs with the 3---2---1 method. Both times they come out fall off the bone tender, but I am not sure I like them quite that tender. My temp was between 220 and 250 during the 3 hr. smoke and about 300 during the 2 hr. wrap and back down to 220/250 during the final 1 hr. While devouring these ribs we discussed and cussed about a 3---1-1/2---1-1/2 time. Has anyone else tried changing the times and if so, were they a little drier and firmer to the bite???
  2. Spares or babybacks? If babybacks shoot more for a 2-2-1. Are you putting extra liquid in the foil when you wrap? I generally find mine get much more tender with extra liquid to steam in there.
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    i do 2-2-1 myself
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    After several smokes you will figure out your own method to happiness. 3-2-1 is a tried and proven method that works everytime. Good luck. Each smokes plays off wind conditions, outside temps and sometimes one may drink to many beers and forgets to check meat. This is how many methods are found to work.LOL.
  5. gridiron.....They ( 2 racks) were spare ribs ......and no sir, there was no liquid added to the foil. But, when I opened the foil there must have been a cup or two of liquid from the ribs. Tore the foil removing from smoker and lost the good juices..........and i had to clean up.
  6. cbucher

    cbucher Meat Mopper

    2-2-1 has been working real good for me.
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    The 3-2-1 should work for spares. Maybe check your smoker temp.

    The 300' is maybe the problem.
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    if you was smoking at 300, that is PROB. the problem...........i smoke at 250 average........300 you are going to dry them puppies out.........
  9. zapper

    zapper Smoking Fanatic OTBS Member

    Smoke until the meat pulls back or the bones start to show and char a little (About the three hour mark). Foil until they hit the tenderness/firmness that you like. (tough to figure while they are wrapped in foil though) And then dry up the bark a bit unfoiled again on the smoker or the grill. I won't swear that cutting back on the foil time will change the tenderness/firmness (Sometimes that is beyound our control) but less foil almost always means less moisture.

    Higher temps and shorter times are what usually lead to tougher ribs. Salt may cause meat to toughen up and dry up as well
  10. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Last BB's I did I pulled out of the foil after 1 1/2 but still did the 1 hr and that did give them a little more pull from the bone. Won't swear it will work everytime.
  11. nick

    nick Meat Mopper

    The 2 racks of spares I did Saturday were probably similar to yours. I pretty much followed the 3-2-1 route BUT my temps did get a little high at times. I even foiled the "tips" of the racks after 2 hours to save them from being burnt or over done. The were "fall off the bone" tender but sometimes ya might want a little pull back or resistance when ya bite into them. The higher temps will speed it up but they may be a little extra done as you've stated. For babybacks, I kinda go 2-1-1/2 or so. I find they are done a little ahead of time...but again my temps go up at times. I'm still learning the ins and outs of my homemade smoker.
  12. flash

    flash Smoking Guru OTBS Member

    Remember that 3-2-1 is just a guideline. Most of the fall off the bone happens during the 2nd stage while in the foil. I have plans to try a 3-1.5-1.5 or maybe a 3.5-1-1.5 to see if the bite might be alittle firmer. At any rate, if you want them firmer, drop the 2nd stage time some.
  13. mikeh

    mikeh Smoke Blower

    The spareribs I did the other week were in the foil little for over 2 hrs and the one slab almost fell apart. I plan on doing ribs this weekend and will do the 3-2-1 method again, but I will pull them out of the foil a little earlier. They were my best ones to date, but I will always strive for better next time...

  14. Why did you use a higher temp during the 2 hour foil time? I wouldn't go that high and I also go a little low for the last hour. Your really just using that last hour for the glaze to get good and yummy. So maybe go 220º-250º for the first 4-5 hours (depending on your foil time) then go 200º-220º for the last hour or so. Might give you less of the fall-off and more of the gentle pull off.

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