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3-2-1 Ribs

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Mark0525
Mark0525 Posts: 1,235
in EggHead Forum
Searching the forum list and found a lot of people doing this method but I can't find out what it actually means and if that's the best way.  Ribs have been on for 3 hours so far spritzing every hour.  Thanks, Mark
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  • TennesseeDave
    TennesseeDave Posts: 11
    edited May 2014
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    3 hrs naked on the grate, 2hrs in heavy foil or a foil pan to tenderize and then 1 hr back on the grate. Good luck.
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  • Mark0525
    Mark0525 Posts: 1,235
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    Thank you, no sauce on towards the end or once I take them off?
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  • henapple
    henapple Posts: 16,025
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    Be careful not to overcook. I've found one hour after the foil is too long depending on the temp. @TennesseeDave‌ ...where are you located?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • kc1953
    kc1953 Posts: 1
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    3 hours in rib rack, 2 hours wrapped in foil with a bit of apple juice inside, 30 minutes to 1 hour uncovered, putting your favorite sauce on the last 15 minutes. Grill temp should be 225-250. You can crank it up to 300-325 when you are putting sauce on.
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  • Mark0525
    Mark0525 Posts: 1,235
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    Florida 

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  • Ktim
    Ktim Posts: 364
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    No foil ever!
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  • Mark0525
    Mark0525 Posts: 1,235
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    why?  It seems like some do and some don't.  I'm confused  :((
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  • henapple
    henapple Posts: 16,025
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    Personal preference. That's all. Everyone is right and everyone else is wrong.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcap
    lousubcap Posts: 32,391
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    Here's more than you care to know about rib cooks:
    • WRT ribs-all good info above and you will read different approaches to the cook.  All rib cooks are some variation around X-0-0 which translates into the following: Basically ribs are cooked as usual (bone side down for me) for the first X hours. Then they are removed from the cooker and wrapped with liquid (Q sauce, some other liquid for flavoring etc) in a foil pouch with the meat side down. This becomes step -0- mentioned above. The sealed ribs are then returned to the cooker.  At the end of the "0" time-frame, the ribs are removed from the foil and then put back on the BGE for the final "0" time-frame.  This is when sauce is added if your desire.  X-X-X defines the cook cycle.  Those of us X-0-0 run without any of the above extras.  It's all in what you like  

    And to determine when they are finished-the bend test if you have full racks-pick them up on one end and if they bend around 90* they are finished.  Another method-use a toothpick and insert in the thickest meat-in and out with no resistance and finished. Also look for a good meat pull-back on the bones. 

    The above changes if you run "turbo" but I will let those eggsperts roll in on that cook method.  FWIW-

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • TennesseeDave
    TennesseeDave Posts: 11
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    henapple said:

    Be careful not to overcook. I've found one hour after the foil is too long depending on the temp. @TennesseeDave‌ ...where are you located?

    Thanks much. They were actually just right. Sorry for the delayed response. It's been a few days since I pulled up the forum.

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  • TennesseeDave
    TennesseeDave Posts: 11
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    henapple said:

    Be careful not to overcook. I've found one hour after the foil is too long depending on the temp. @TennesseeDave‌ ...where are you located?

    Sorry, didn't answer your question. I'm in Franklin.
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  • SGH
    SGH Posts: 28,791
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    @Mark0525‌
    I like that Raider avatar my friend!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Tjcoley
    Tjcoley Posts: 3,551
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    Did some 4-0-1 this past weekend. Four hours at 250 indirect, no foil, one hour raised direct at 350. Turned out great. Lots of ways to Egg good ribs.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • geoff7877
    geoff7877 Posts: 35
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    I cook naked for roughly 3 hours and baste with an Apple juice, dark run and butter basting sauce.
    Petaluma, CA
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