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3-2-1 Question

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BayouMark
BayouMark Posts: 284
edited November -1 in EggHead Forum
I did some ribs 3-2-1 on saturday and they were done after 2. I did put some rib sauce on and glazed them for maybe 15 mins. My dome was 250 the entire cook and when I foiled I did it with a stainless pan with 1/2 apple juice. Any ideas/opinions wht they cooked so fast? Was it the liquid? :ermm: :unsure:
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Comments

  • PhilsGrill
    PhilsGrill Posts: 2,256
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    Did you do them indirect?
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    If they were done after 2 hours you never would have got to the foil stage!!

    At what point did you put them in the pan with Apple Juice?

    3 hours in the smoke indirect..

    1 Hour in WRAPPED in foil with a bit of juice. indirect

    UPTO 1 hour back in the smoke. Direct or indirect.
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  • BayouMark
    BayouMark Posts: 284
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    Clarification:

    Sorry for not being clearer. 3 hrs 250 dome indirect. 2 hrs in foil wrapped stainless pan with apple juice and then they were done. I did the foil indirect as well. Mt egg never went above 250 and the thermometer had been calibrated.
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  • fishlessman
    fishlessman Posts: 32,749
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    when ribs come out of the foil stage they are fully cooked but sometimes they are a little too fall of the bone and slightly mushy, the last hour is to firm those fully cooked ribs up a little, it isnt really a cooking stage, its more to firm them up and to carmalize a little sauce on them.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Rolling Egg
    Rolling Egg Posts: 1,995
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    I agree with fish. The foil basicly steams the ribs and makes the meat fall off the bone. The hour out of the foil just dries or firms them up a little bit and gives you a chance to mop with your sauce and make the sauce glaze and warm up. You did good, you just may want to use the last step to keep from being mushy.
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