3-2-1 or 2-2-1

[billham]

Hi again,

Not tryin to be a pain but i am doin my firsy smoke tomorrow have 3 racks of baby baks and in reading posts somr people reccomend a 2-2-1 smoke for baby backs instead of a 3-2-1 smoke. These are pretty meaty ribs and i plan on spritzing with apple juice during smoke and i have used a modified version of pops6927 carolina rub so i guess my question is 3-2-1 or 2-2-1 i do have an electric meat thermometer to check temp if this is a better way to do it well thanx yet again
Bill

 

[got14u]

My preference is the 2-2-1 method.

 

[pineywoods]

Baby Backs I would suggest 2-2-1

 

[caveman]

You can't go wrong with 2-2-1 and baby backs.

 

[bigorangesmoker]

What those guys said, although I usually foil less than the middle 2 hours, generally about 1.5. It depends on if you want the meat falling off the bone.

 

[ddave]

Use 2-2-1 for baby backs.

Use 3-2-1 for spares.

Don't use a thermometer to check ribs for doneness. Not enough meat to get a good reading. Use the "bend" test. Pick the rack up with tongs. If they bend to almost a 90° angle or the meat is starting to pull away from the bone, then they're done.

Good luck.

Dave

 

[rbranstner]

Spares I do 3-2-1 and baby backs I do 2-2-1.

 

[jamminjimi]

YUP!!!! what they said. Doing spares for the bride tomorrow. Dutches beans and twiced backed taters.

 

[njsmoker83]

I did 2-2-1 last week and they were perfect.

 

[cliffcarter]

How big Is "meaty" in pounds? If they average 2 3/4 to 3 lbs 2-2-1 should be fine. I find that 2.5 lb average need a bit less time in the foil, 2-1.5-1 for times. I have a pair of 2 lb racks and I plan on doing these 2-1-1. JM2C. Are you using a liquid when you foil? How much?

 

[billham]

The racks are approx 3lbs each so a 2-2-1 will be perfect yea i was planning on adding some apple juice to the foil was just gonna spritz some in there till it looked wet enough that i wouldnt dry completely out during this time

 

[cliffcarter]

I would use at least 2 tablespoons of juice, 1/4 cup(4 tablespoons) is fairly standard although some don't add any liquid when they foil. Cook's choice.