Foiling Ribs???

Discussion in 'Pork' started by 3 j's b smokin, Sep 23, 2008.

  1. 3 j's b smokin

    3 j's b smokin Fire Starter

    Getting ready for my weekend cook which will be pork spare ribs and chicken and I had a quick question. Do most people use the 3-2-1 method for ribs (or some variance)? The reason I'm asking is I was debating just smoking without foiling? What are the advantages/disadvantages you see? Also, what's a good internal temp for ribs? Thanks for the help and I'll post some Q-View on Sunday after the cook.
     
  2. 1894

    1894 Smoking Fanatic SMF Premier Member

    Temps [​IMG] . Tough to get an accurate meat temp on ribs.
    3-2-1 is an almost fool proof way to make ribs fall off the bone tender.
    Remove membrane and add liq when foiling [​IMG]
    Foil when bone tips start to become exposed , up to 1/4" ( could be as short as 2 hours )
    Be carefull when going from the foil to the last stage , some just open the top of the foil , others open and pour the ribs out with the bone side back down. Yes they are very tender at that point [​IMG]
    After that , the more you do you will find out how you and those around you like them and can adjust to your tastes as you go.
    Have fun and enjoy
     
  3. jlhog

    jlhog Smoke Blower

    I did two racks last weekend using 3-2-1 and they fell apart. I went about 3.5 hours on stage one as the bones were not showing at 3 hours. When I took them out of the foil for the last hour in the smoker they fell apart. I had to be carefull with them. I will use this method again fer sure.
     
  4. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I don't use the foil anymore. IMO they are a good technique to use for good results while you are perfecting your rib skills. I prefer my ribs with some pull to them. In some circles, fall off the bone ribs are considered overdone.

    I prefer the bark and the texture without the foil.

    3-2-1 or any other time frame is an estimate. Ribs are done when you pick them up in the middle and they bend about 90 degrees.
     
  5. solar

    solar Smoking Fanatic SMF Premier Member

    I've always done the 3-2-1 method until I did my last BB's. On those I went 3 hours on the smoker and mopped them every 30 minutes or so, then wrapped them in foil and poured my mopping sauce in each foiled rack for a braise. Then cooked them for another 3 hours or until 165°, then let them rest for 30 minutes, and they were perfect. I don't like when the meat literally falls off, I like the meat to have a little pull, but comes clean off the bone. [​IMG]
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    all my spares, i now do 2-2-1
     
  7. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    I like using the 3-2-1 method, but as Ron says....it's a tool to use. You modify it or leave it out....your choice. You can't always go the 1/4 in pull back rule or most other rules......it's a generality to use when cooking.
     
  8. flash

    flash Smoking Guru OTBS Member

    Tru dat, that is why I use a varience of 3-2-1, more like a 3.5-1-1.
    It is just a guideline and should be set up to YOUR taste.
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I think that the final texture dictates whether you use foil or not. It's all in how you want it to taste. I also use the 2-2-1 method on spares.
     
  10. tn_bbq

    tn_bbq Smoking Fanatic

    I haven't foiled ribs in quite a while.
    I determined that my smoker was so air (and water) tight that I didn't need to.

    I'm working on a new recipe and will probably wrap my next rack to make sure my "secret ingredient" flavor shines through.
     
  11. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Comps, we foil to a degree, but definetly not till "fall off the bone". At home on the BDS, nope! I like the bark and unsteamed flavor. "Fall off the Bone" tender is overdone and mushy (expensive pulled pork), but its up to the individual how they like ribs, and that's whats important.

    I personally I like "a little tug" with a clean bite to the bone.

    But just like others have said, the 3-2-1 method is a good way to get started until you decide how you like them. Experiment!
     
  12. roscoe dog

    roscoe dog Fire Starter

    Before I foil them I wrap them tight in plastic wrap and then with the foil. The plastic wrap will not melt but makes the ribs very tender.
     

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