3,1,1 Method Question

Good Eats

I am going to do some spare ribs today with the 3,1,1 method... my questions are...[p]1. What temp should I cook them at[p]2. Am I looking for a specific internal temp after the first 3 hour cook... don't want them in the danger zone I know that but do you guys pull them at a certain temp and let them rest?[p]3. What are your favorite methods for the 1 hour rest... I have seen apple juice, beer, sauces... has anyone tried letting them rest in Coke? ( Not that kinda' coke Stump )[p]Thanks for the input

Banker John

Good Eats,
I am, by far, not an expert on ribs. However, I cook the 3-1-1 method indirect at 275 for the first 3 hours. I then foil the ribs for 1 hour (I do not add anything, just the natural juices I find are enough) and the final hour is indirect with a baste of sauce during this last hour.[p]I have never tested the temps when I pull them. It is more by 'feel', meaning I grab an exposed bone and gently shake. When the meat loosens, they are ready.[p]Banker John

Unknown

Banker John,
Am I understanding correctly that you foil and put the ribs back on the egg for the "foil hour" as opposed to resting off the heat like you to a T-rex steak?

Car Wash Mike

espnga,[p]Resting off the heat would probably be dangerous with pork. I would never suggest that.[p]CWM

thirdeye

Good Eats,[p]Most adjust the cook / foil time to match their preference for the finished product and the cut and weight of their ribs. I only use foil about 30% of the time, usually on spares. But... for 1-1/2lb. and down, I may go 3-30min-30min, for 2 to 3 lb., it is more like 3-1-30min., and for over 3lb., it may be 4-1-1, or 5-1-1. The foil time gives you a braise action and the finish cooking time crisps up the surface and allows for the addition of sauce, if you're into wet ribs. Add a little foil time if you're going for fall off the bone ribs.[p]Foil time is back on the cooker (or in the oven, if you have other chores for the cooker). Apple juice/cider, ginger ale, beer, chicken broth, wine, or wattered down sauce etc. work well for the liquid. [p]My favorite temps for ribs is 240* to 260* (grate). Lower temps seem to dry mine out a little. [p]~thirdeye~

bigarms

Good Eats,[p]The foiled ribs go back into the egg for 1 hr......same temp. I have adjusted my foil time because I don't like for the meat to fall off of the bones. I have found that leaving the ribs in for 30 - 45 minutes is good enough....however, when my wife asked for fall of the bones.....the bones will fall out if left too long. I usually let her's go the full hour.[p]Basically, this is a drying, wetting, drying method so when you take them out of the foil (wet) the next step is to dry them back out.....this will depend on YOUR taste.[p]I often put pineapple/apricot jam on my ribs during the foil phase and us the juice for a mop during the direct phase. [p]Good luck.........bigarms

Unknown

Good Eats,
Just finished my baby backs done with 3-1-1 method. They were by far the BEST ribs I have ever eaten. Hope yours were the same.