3:2:1

[scentofamule]

Tried two new things this weekend. First I tried the 3:2:1 method on spares. Have cooked spares plenty in the past but never the 3:2:1 method. I usually foil for 1 hour. Thought I may be missing out on something not doing an additional hour since this is highly spoken of on the forum. To me they seemed overcooked. Pulling them out of the foiled they were falling apart. Don't GE me wrong, they were good but when cutting two bone pieces, you couldn't cut them. The meat just pushed off the bone. Two hours in foil seems like a long time! I cooked on a large egg. 250 for all six hours.

Also tried the Trigg variation of brown sugar, honey and butter. I went light on the honey. They were good but very sweet. I think if you used a sugarless rub and then did this they may be much better.

Just thought I would share.

[Haelix]

Bring the temp down to the 210 -220 range, slower must be lower, Iv done 3-2-1 many times, the last part is hardly ever an hour
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[animal]

What type of ribs were they, spares or baby backs.
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New Braunfels Offset
Smoke Hollow #5
Lang 48 D
Acorn Komado
And a couple of Weber kettles

[Pit Boss]

It's a method not the Bible. Feel free to adjust as you please.

3-2-1 tends to be too long for most folks that cook above 225. Cut down on any of the stages if you like. It's your cook. Do as you please. You aren't doing anything wrong.

Or you could just cook for the same amount of time w/o foil and have a great rib with a different texture.
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Somewhere in Kenya...a village is missing their idiot.

[SmokinBlues]

If you've got another grill handy you could try throwing them on there for about 10-15 minutes (after the smoking is done). It firms up the meat a bit and burns off excess grease that can sometimes make the meat too rich. I had the same problem and that trick brought my ribs right to where I wanted them.
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Traeger BBQ 100
Offset Build
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