3-2-1 Question

StarsandStripes · BBQ Fan Joined: 06 Mar 2007 Posts: 385

I smoked BBs using the 3-2-1 method on Saturday. They turned out absolutely fantastic and got rave reviews from both friends and family. I have a question, however.

When I took the ribs out of the foil they were extremely difficult to handle because the racks were falling apart. The temp was an even 230 the entire six hours. The timeline was followed to the second and the recipe was followed to the 't'. Is this just the way it goes?

ClayBBQ · Posted: May 21 2007 Post subject: In my Opinion

I use the 2-2-1 method for BB's and the 3-2-1 method for spares. Maybe they were just on a little too long.

SoEzzy · Posted: May 21 2007 Post subject:

I find it is for the most part, so I don't really cook a full 3:2:1.

My method is more of a 3:1� - 2: � - 1, and that way they don�t fall apart totally.

The other thing if you are leaving them in the foil, but are opening it up for the last time period, you can leave it in the foil and use the foil to move it off the pit, this also allows you to move them to �rest� for 15 minutes before slicing them apart.

It is just a suck it and see method, that you can fine tune to your pit and how it cooks, I make the adjustment in the 2 and 1 hour section, I find that 3 hours in the smoke to start is about right for how smoky I like them to taste, if I thought this was too much smoke I would trim this time down instead, so it is a totally flexible method that allows you to get enough smoke, enough tenderizing and enough glaze or mop time at the end to �finish� them all on the pit of your choice.

I cooked spares for 32 on Friday to present for dinner Saturday, along with Pulled Pork and Beef Short Ribs, I used 3 hours under smoke, 2 hours foiled, then chilled down with ice and refridgerated overnight, they were then taen in the cooler with us 50 miles to a big family gathering Saturday, and finnished on a gasser over lava rocks. They were a great success too! I really got some good feedback and comments, but the biggest thing I enjoyed was the silence that reigned for 10 - 15 minutes when everyone started eating and "shut the f@#k up"! That was the clue that I had done a good job.

We were together again on Sunday but others did the cooking, I was still getting great comments there too, it's the first time I have cooked for all of them, but I am quite sure it won't be the last!
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Doc1680 · Posted: May 22 2007 Post subject: Re: In my Opinion

vtbbq · Joined: 16 Mar 2007 Posts: 24 Location: Vermont

Here's a question. I'm going to be doing a big rack of spares this weekend, and I'm wondering if the 3-2-1 method will be long enough. Is the 6 hour total cooking time sufficient for a 6 lb rack or should I go to something like a 3-3-1? I'll be throwing some fatties on while I'm at it too Very Happy

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zilla · Posted: May 23 2007 Post subject:

I have completely abandoned the numbers method. I cook them open in the upright and use the tare test for checking if they are done. I also gave up removing the membrane too. I spray with fruit juice every 45 min or so. I think the texture is better this way and it's a lot less work. 3-2-1 2-2-1 is history! I do not like my ribs the "fall off the bone/overdone" either. The trick is you have to start with good ribs, 4 and up if you can get them.
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vtbbq · Joined: 16 Mar 2007 Posts: 24 Location: Vermont

The only problem with your way zilla is it doesn't tell me when to put them on to make sure they are ready when the company gets here at 1:00 Wink

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zilla · Posted: May 23 2007 Post subject:

Put them on 7 hrs. before company at 225 or so. Do a few practice cooks and adjust the time. It works good enough to make a 20 min window for turn in's at a comp. You can do it! Wink

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Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

I think you foiled them way too long. I never foil babys and spares only for an hour no more. Some people love meat just falling off the bone but not this kid they're too well done for me. Foil will braise, tenderize and render fat...it will also cook the bejeepers out of whatever you got in there, so it must be used sparingly...pardon the pun. Laughing

SoEzzy · Posted: May 24 2007 Post subject:

mr bbq · Newbie Joined: 17 Apr 2007 Posts: 96

Would the 3-2-1 work with the beef ribs?

Roy · BBQ Pro Joined: 13 Aug 2005 Posts: 654 Location: Toronto

Beef ribs are one cut that MUST have some foil time. Just how much and at what temp is a good question. You can render the fat right out of those babies, or a lot of it anyhoo. Razz

PS Ezzy you are such a CUT up. Embarassed

StarsandStripes · BBQ Fan Joined: 06 Mar 2007 Posts: 385

zilla · Posted: May 24 2007 Post subject:

OK, I cook ribs in my upright and don't flip or turn them. I just spray them with juice through the cook.

Now, I look at it as a trade off. I feel the texture is better with the membrane on but the ribs are somewhat more attractive to eat with it off. After cooking ribs with and without the membrane I find that the membrane protects the underside of the rack from the heat much like a fat cap does a brisket. This is especially apparent if you don't foil. I find that ribs cooked unfoiled need to have more protection from the heat. After they cook like this the membrane is not a big deal, it's like tissue paper. This of course is just my opinion and my taste.
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gotwood · BBQ Fan Joined: 04 Apr 2007 Posts: 183

I dont care for the membrane.

So I use some High Temp Spray Paint from Ace , coat the undersides of the ribs well with it. Keeps em from getting to well done.....

jib · Posted: May 24 2007 Post subject:

I just cooked up two racks of beef ribs (without the membrane) and foiled them for about 1 1/2 hours in the middle of a 6 1/2 hour cook.

The temperature in my WSM was consistantly 245-250� just inside the lid of the WSM, which I have been led to believe is about 220-225�F at the grate. My digital thermometer just arrived, so I'll know better next time.

Jack

DaHorns · Posted: May 24 2007 Post subject:

StarsandStripes · BBQ Fan Joined: 06 Mar 2007 Posts: 385

Smoke Fiend 24/7 · BBQ Fan Joined: 17 May 2007 Posts: 169 Location: Dublin,CA

I am a little worried about gotwood using high temp paint on your ribs that is not a good idea especialy if you are going to feed the ribs to your guest. I have never used the 321 method but i did put two water pans in my pit and smoked my spares 225-250 last two hrs they were at 235 and they were tender enough for me. I usualy smoke for 2 1/2 hrs then transfer them to the oven to steam for 2 hrs and they fall off the bone. Doing the water pans I liked better becasue I didn`t have to foil and remove from the pit. I am doing more on Fathers day and will take pics. Good Time BBq Cool

Josh

JamesB · Posted: Jun 11 2007 Post subject:

As stated above, you just cooked 'em too long in the foil...

I prefer spares, but the same applies to loin backs. Spares, I trim to St. Louis style. Remove the membrane, rub 'em and put 'em into the smoker at about 235 - 250 or so. I don't spray, mist, mop or flip... The only time I move them around is if the pit is really packed and I need to shuffle some around the hot spots. Pull when they pass the tear test. I don't like 'em falling off the bone either.

James.
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