Rib "method" 3-2-1

Salty Dog

I've seen a couple of references to the 3-2-1 method, and I assume most folks here know what that means, but I'm afraid I don't. A description or a link would be appreciated! Thanks!

Dan in StL

It a method where you do the ribs low and slow, indirect for 3 hrs, wrap them in foil for 2, and the for the final hour, take them out of the foil and sauce them up. With an Egg, I think your better going with what on this forum has become known as the "Carwash Mike" method. I don't have the link handy right now, but do some searching on here, you'll find it. In fact, I have ribs ready to go today and that's what I'm doing with them.

citychicken

here is that link

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

Salty Dog

Thanks, Dan. I found Car Wash Mike's method, which appears to be a favorite. If the sun ever comes out on a weekend in Stormville I'll give it a try.

Ross in Ventura

I did these yesterday Car Wash Mike's method
Good Luck on the weather,
Ross

Rascal

Be careful with bb's. You might want to consider 2-2-1 instead.

stike

don't go 2 hours in foil, or you'll have mush.

more like 3-1-1

Salty Dog

Ross,
Those ribs are a thing of beauty! How do you make your sauce?

Frank from Houma

I have done 3-1-1 and CWM ribs. I prefer CWM method but I don't use a "V" rack - have plenty room to do six slabs flat on two levels with the XL. Start at 225 and then bump to 250 - 275 after 2-3 hours. Haven't tried Blues Hog yet but will. Sweet Baby Ray's is real nice.

Ross in Ventura

Its Blues Hog.
Ross

Jeffersonian

I can't speak to babybacks since I do spares almost exclusively, but I agree with Stike about foiling for too long. I do my spares with a variation of the 3-1-1 method, adjusting to about a 3.5-.75-.75 process. Too long in foil makes the ribs seem steamed, something I detest.

Mahi-Mahi

Same here, I have started doing 3-1-.75 or what ever happens. I love my xl because I have not had a bad rib yet. I have been putting a half a cup of apple juice in the foil.