I frequently do the same....3-3-eat....For Spares I do 3-3-0 I do leave the spares in foil for one more hr. and dont put them back on the rack. It works for me.
Let your smoker stabilize at 225 degrees F. Add your ribs to the smoker and let her go for 3 hours. Wrap the ribs tightly in aluminium foil, put 'em back in the smoker, and let 'em go for 2 hour. Remove the foil, put them back in your smoker bone-side-down, and finish the ribs for 1 additional hour. Take 'em out, let 'em rest, and enjoy.What do the numbers represent in 3-2-1 or 2-2-0 or ???
3-2-1 is for spare ribs cooked at 225* - 3 hours on the smoker, 2 hours in foil w/ whatever (foiling juice, brown sugar, apple juice, etc.), and 1 hour back on the smoker after foiling to firm up the ribs and the bark.What's 3-2-1 or 2-1-1 or ???
bogeybilly
Let your smoker stabilize at 225 degrees F. Add your ribs to the smoker and let her go for 3 hours. Wrap the ribs tightly in aluminium foil, put 'em back in the smoker, and let 'em go for 2 hour. Remove the foil, put them back in your smoker bone-side-down, and finish the ribs for 1 additional hour. Take 'em out, let 'em rest, and enjoy.
More properly called the Bend Test-OldSchoolBBQ do you by any chance have a larger explanation of what you're doing there for the crack test? :)
Well the idea of the last hour out of the foil is to firm and set the bark.What happens if after the 2 hours of being wrapped, you just open the foil and let them smoke that last hour sitting on top of the foil? Anyone try that?
I use to do that. It is still the process of letting them firm up. Now I may leave them like that for 1/2 hour, then move them over to a hot grill. Pour some sauce on them and bark them up.What happens if after the 2 hours of being wrapped, you just open the foil and let them smoke that last hour sitting on top of the foil? Anyone try that?
Of course this is only useful if you do not have to cut the rack in two, which people with verticals may have to do.More properly called the Bend Test-
when they bend like this(sometimes they will "crack" or split open on top) they are done.
I use the same method and if I might suggest - add a little apple juice (I often use thawed apple juice concentrate) and some jalapeno to the pan (I am from Texas after all) to add to the sauce.Personally, I love the 3-2-1 and 2-2-1 methods, but I do it just a little differently. Instead of wrapping them with foil, I usually put them in a deep foil roaster pan, and cover that tightly with foil. That way, they still "steam" a bit in their own juice, but any drippings and juice that's created stays in the pan. Once they're done in the foil pan, I save that "juice" and use it to baste as I finish them on the grill, or even after, just to give them a shine and a little more juiciness. I would imagine by wrapping in foil, you lose some of that juice as it seeps out of foil cracks....
I have never quite understood that when the simple solution is to roll them, pin with a skewer and put them in the cooker them on edge.Of course this is only useful if you do not have to cut the rack in two, which people with verticals may have to do.
Yep. That's what I do when I'm not gonna foil. If foiling, then cutting them up sometimes becomes necessary.I have never quite understood that when the simple solution is to roll them, pin with a skewer and put them in the cooker them on edge.
Still comes down to a matter of space between grates. Harder to spritz or add rub when they are rolled.I have never quite understood that when the simple solution is to roll them, pin with a skewer and put them in the cooker them on edge.