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3-1-1, 3-2, 3-2-1 methods for Ribs

Phoenix824Phoenix824 Posts: 243
edited May 2012 in Forum Feedback

I have seen people talk about a 3-1-1 method,  a 3-2-1 method,  I think a 5-1 method.     Can someone explain what these mean?

Steve Van Wert, Ohio XL BGE


  • BoilereggerBoileregger Posts: 350
    The numbers represent time on the grill and time wrapped in foil in this order: grill-foil-grill. Personally, I have most success with 3-1.5-1. That is, 3 hours on the grill, then wrap in foil and put on for 1.5 hours, then unwrap and put back on grill for an hour, saucing with 30 min and 15 min remaining. Did that tonight and got excellent results.
  • njlnjl Posts: 827
    The time in the foil is supposed to make them more tender, juicy, or both?
  • hartofatigerhartofatiger Posts: 197
    3-2-1 IMHO makes the ribs fall off the bone. I like a little pull to the ribs, so 3-1-1 works well. Mine went about 20 min over at the end.

    GEAUX TIGERS!!!!!!!!!

  • Ragtop99Ragtop99 Posts: 1,377
    I don't wrap them in foil.  IMO, that's akin to boiling them as they steam in their own juice.  They get tender just giving them 4 -5 hours at 250* and then saucing as desired.   5-1 is 5 hrs cooking at 250* and the last hour with sauce.

    I raise the heat to at least 300* when saucing to slightly crystallize and bake it on.
    Cooking on an XL and Medium in Bethesda, MD.
  • lousubcaplousubcap Posts: 7,210
    I'm with Ragtop99-I like to let the BGE do all the work after I prep the food, fire and whatever else.  So I'm in the X-0-0 camp. And they are always great-no sauce either-that's on the side.  to each his/her own:)
    Louisville   L & S BGEs 
  • TarHeelBBQTarHeelBBQ Posts: 317
    I do 3-2-1. I've done this twice. Works nicely.


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