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Not as bad as it looks
Comments
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I like them to fall apart, but haven't used 3-2-1. I set them on 225 degrees and leave them until I can pull the nearest rib off with my fingers. Usually IT is about 180 or higher. I don't foil or flip - maybe wrong but I am just lazy. But like they say, its the "wood that makes it good." It doesn't matter how they look if they taste good, right? good cook!
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Yeah, I've found that's too long of a cooking time for ribs as well. Just my opinion though. I usually go with 2 hours naked, 50 minutes foiled, and 30 minutes unfoiled to finish.....at around a 275 deg f dome temp. I pay more attention to the pullback rather than the time. Sometimes it takes longer.
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Your ribs still look terrific tho...
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@Sarivers, I do a lot of ribs and do it almost always 3-2- looks good.
When was the last time you calibrated your dome therm? The biggie!
I am being or trying to troubleshoot and be helpful, not spiteful. That was your original question.
By the 3 hour mark from start you should have a great looking bark. What did you use as liquid when you foiled?
Were the ribs cryo pack or fresh?
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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I calibrated the dome thermometer about 2 weeks ago. They looked real good after 3 hours. I was a little worried that they had not cooked enough. I foiled them in 1/4 cup of apple juice, about 1/3 stick of margarine and a little honey. I kept the temp at about 230 consistently.
Columbia, SC -
Dyal_SC said:Yeah, I've found that's too long of a cooking time for ribs as well. Just my opinion though. I usually go with 2 hours naked, 50 minutes foiled, and 30 minutes unfoiled to finish.....at around a 275 deg f dome temp. I pay more attention to the pullback rather than the time. Sometimes it takes longer.
Columbia, SC -
Dyal_SC said:Yeah, I've found that's too long of a cooking time for ribs as well. Just my opinion though. I usually go with 2 hours naked, 50 minutes foiled, and 30 minutes unfoiled to finish.....at around a 275 deg f dome temp. I pay more attention to the pullback rather than the time. Sometimes it takes longer.the two hours in the foil has alway proven too much to me, taste is the key but im cooking ribs, not pulled pork, so they do need to somewhat stay on the bone. just my opinion_______________________________________________XLBGE
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I don't know about margarine, never used it. I use apple cider and apple juice 50/5 about a 1/2 cup total. Yes I do 2 hours but when I open the foil there is no liquid left.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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I agree 3-2-1 with baby backs is over kill. I normally do them naked for around 3 hours give or take @ 250ish.I know all the rules, but the rules do not know me.
Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975 -
I've had the 3-2-1 come out on the gasser, never the egg. The egg is a touch too hot for that, can't find it but in a recent post the topic came up that 3-2-1 usually becomes more of a 2-1-1, which was probably more what you were looking for.It also depends on the amount of meat, and the temp when they hit the grid.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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MrCookingNurse said:Dyal_SC said:Yeah, I've found that's too long of a cooking time for ribs as well. Just my opinion though. I usually go with 2 hours naked, 50 minutes foiled, and 30 minutes unfoiled to finish.....at around a 275 deg f dome temp. I pay more attention to the pullback rather than the time. Sometimes it takes longer.the two hours in the foil has alway proven too much to me, taste is the key but im cooking ribs, not pulled pork, so they do need to somewhat stay on the bone. just my opinion
Columbia, SC -
If those were BB's, the foil method is more like 2-1-1. Also, the margarine would have sped up the cook a little. Oil transmits heat very well.
I used to foil often, but stopped doing that years ago. While the method guarantees a tender rib, and one that usually finishes rather sticky sweet, its not necessary for tender ribs.
I just lay the ribs in, and after 4 -5 hours, depending on if they are BB's or spares, peek to see how they are doing. Usually brush w. a little oil at that point, and another light dust of rub.
Over the past few months, I've bumped my dome temp to 275F. Drops about half an hour off the cook for ribs.
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I personally don't like the foil method. To me, it takes all the "bite" out of the ribs. I like tender, that "bites" off the bone cleanly. I lay the ribs at 225 dome temp, smoke about 1/2 the cook, when I can pick them up with the tongs and they bend at almost 90 degrees, they're done. Sometimes it's 4 hours, sometimes 5, or more. Sauce for about 30 min. This method utilizes the KISS principle, and almost always turns out great.Also, how many "famous" rib joints foil their ribs? None that I've seen. Just my 2 cents.
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They were babyback ribs. That's my favorite. What is the purpose of foiling them, to make them tender? I agree with Bham_egger about foiling. I've never foiled them in the past on the gas grill and it was very good without foiling I suspect that they will be wonderful on the BGE without foiling. I'm thinking the next time I will go about 3 to 4 hours at around 250 f.
Columbia, SC -
Foiling causes the meat to braise in it's own juices and/or whatever you add to it. It helps push meat through the stall and aids in tenderness.sarivers said:They were babyback ribs. That's my favorite. What is the purpose of foiling them, to make them tender? I agree with Bham_egger about foiling. I've never foiled them in the past on the gas grill and it was very good without foiling I suspect that they will be wonderful on the BGE without foiling. I'm thinking the next time I will go about 3 to 4 hours at around 250 f.
Hopefully you weren't asking a rhetorical question... -
I cooked a rack of BB and a rack of STL this weekend 4 hrs at 275ish and both came out great and tender. No foil involved except covering my platesetter.
LBGEGo Dawgs! - Marietta, GA -
Cooked St. Louis ribs tonight. 290° for 4 hours. They were jucie but could have been on for another 30 minutes to an hour. Better than my last try. No foil except for my drip pan.Columbia, SC
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I like to foil because it has worked well for me over the years but i haven't tried without foil very often. I go 3-2-1 for spares and 3 - 1.5 - .5 for baby backs
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3-2-1 is for spare ribs. I use 2-1-1 for baby backs at 235.
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I've used 3-2-1 on Spare Ribs before. Ribs go on cold, egg dome at 225. Three hours uncovered, two hours foiled (Meat side down), around one hour uncovered. Removing from foil between 2 and 1 you need to be very careful because they will fall apart on you.The last hour really becomes a wait and see. I go ahead and start checking with a toothpick around 30 minutes into the last hour. When they are really close brush with some sauce and let that sit on the egg for a few more minutes to finish up.When I have time I'll use 3-2-1 but obviously you can crank up the temperature and speed up those times a bit.
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