- Jun 11, 2016
- 41
- 11
The last two times I've smoked ribs, the cook times have been unexpected so I wanted to see if I was doing something wrong.
Two different smokers at 225, one of them electric so it was steady. Used an AMNPS for the electric and wood chunks for the other. I've been following 3-2-1.
I have the ribs in at 225, then after 3 hours foil them and maybe spray them with apple juice. After two hours, I go to unfoil them and the internal temp is 200-210 already and the meat is receding up the bone. So I didn't put them on for one... I refoiled them and put them in an insulated cooler and ate them a few hours later... They were fine.
So where's the "1 on" from the 3-2-1? Should I do it anyway, or adjust something else, or just keep doing what I'm doing?
Here's how they look after the 2 hour foiling.
Sent from my SAMSUNG-SM-G935A using Tapatalk
Two different smokers at 225, one of them electric so it was steady. Used an AMNPS for the electric and wood chunks for the other. I've been following 3-2-1.
I have the ribs in at 225, then after 3 hours foil them and maybe spray them with apple juice. After two hours, I go to unfoil them and the internal temp is 200-210 already and the meat is receding up the bone. So I didn't put them on for one... I refoiled them and put them in an insulated cooler and ate them a few hours later... They were fine.
So where's the "1 on" from the 3-2-1? Should I do it anyway, or adjust something else, or just keep doing what I'm doing?
Here's how they look after the 2 hour foiling.
Sent from my SAMSUNG-SM-G935A using Tapatalk