3-2-1 ribs

[DOGFISHHEADIPA]

Wondered what peoples take on the 3-2-1 rule for pork ribs is? I don't do it for baby-backs though. Is it considered a rookie move? They do turn out awesome that way though. IMO. Thanks for the input.
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User of chargriller w/side smoker

[Beertooth]

A lot of people do the 3-2-1 method, or a slightly modified one for their taste.

For back ribs I don't usually foil, but sometimes I do.

It just depends on how I am feeling, what the weather is like & how many beers I've had.
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[BluDawg]

Foil has no place in my pit!
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[DOGFISHHEADIPA]

Thanks for the replys.
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User of chargriller w/side smoker

[Jarhead]

[Big Ron]

for a thick meaty slab they will take the full six hours or even longer. Some use foil some don't, but do what you like.
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[DOGFISHHEADIPA]

Thanks, I've done them both ways before. They do get super tender w/the 3-2-1 method. It's just my backyard, not a competition.
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User of chargriller w/side smoker

[zysmith]

I use it all the time when I cook spares. Works like a charm. Can cause fall-off-the-bone-itis so if you like a little bite, shorted the foil time. After a couple of rounds, you will find the times that work best for you.
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Chris from Uxbridge,MA
Kingsford barrel grill with offset smoker
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[DOGFISHHEADIPA]

[NAVET]

I tried foil once. ONCE. Just didn't seem right to use foil on ribs like that.
As Shakespeare's redneck cousin wrote: To foil or not to foil? That is the question.
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Competitive BBQ; The only sport where a fat, bald man can be looked upon as a hero.

[DOGFISHHEADIPA]

I meant I always put more rub on the last hour. Not foil.
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User of chargriller w/side smoker

[BUGSnBBQ]

[feldon30]

If you want to do 3-2-1 or some variation, and if you want to foil, then search for "trigg" and you will get some advice on what to put in the foil. I am a believer in foil but I know some have success without it.
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22" Weber Smokey Mountain + Weber Spirit

[DOGFISHHEADIPA]

[roxy]

The foil or not to foil debate yet again....

I got 5 trophy's (1st or 2nd) using foil on ribs (backs) in cometition.. Is that the way to do it.. ???

Nope.. depends on what you want to achieve and your pit.

To say you do not need it, is narrow minded.. To say that is the way to do it, is short sighted.. It depends on what you want to achieve and what you are cooking on..

The pit I used to cook ribs in comp cooked very dry and foil was needed to produce a moist tender rib.

You got to experiment and find what works best for you and your pit.
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