3-2-1 or 2-2-1?

OSBulldog

Just put 2 racks of baby backs on the egg. Stabilized at 225 dome. I've done 2-2-1 but was thinking about trying 3-2-1 today?  Any suggestions?  Is there much of a difference between the two?

SmokeyPitt

PersonallyI would go 3-1-1.  I think after 3 hours in smoke and 2 hours in foil they will be too done. Maybe go 1.5 hours in foil if you want them falling off the bone. 

Logger

I'm with SmokeyPitt... I do 3-1-1 as well.

MJG

Forget foil. 5 hours straight up at like 250. 

johnmitchell

I have just done 3-1-1 at 250 dome...Flippen Fantastic.. Baby Backs,I sauced them in the last 1/2 hour..Maybe a fluke but a little tug and all flavor...My best to date ..Stoked..

Kyle919

2-2-1

EggHead_Bubba

When I cook St. Louis spares I cook at 225° until the pass the bend test and a toothpick slides easily into the meat. No wrapping, but I do spritz with 50/50 mix of apple juice and water every hour.

Chubbs

I got 4-0-1 (no foil) for baby backs. The times you are seeing more time are for spares not baby backs. Spares have more meat. 

loveTheEgg

240 for 5 hours! Do not touch them before then.  At 4.5 open and sauce a little then another 30 min. Best ribs you will ever eat. 

Mattman3969

350 and less than 2hrs.  Quick,fast and delicious 

Ladeback69

I'm doing 2-1-1 for spares today between 225 and 250.  On last stage now.  They almost pass the bend test and are at 185.

JRWhitee

I had foiled them for years, then last year I tried 4.5 at 250, when they passed the bend test they are done. I haven't used foil since, much better without.

cazzy

5-0-0

  

carl292

simple and the best... 275 dome temp indirect for 3 hrs. perfection

SkinnyV

None, let em go until done for me.

jabam

Does the bend test work for spare ribs? Didn't for me. Over cooked them because they wouldn't bend. Gonna do toothpick test next time. 

OSBulldog

I usually don't foil either but wife likes them fall off the bone. Did 3-1-1. Turned out awesome. Super tender but still a slight bit of chew. Not much different than when I go 5 hours no foil.

TigerTony

You've got some great advice. I believe that the key is low and slow.  Keep the temp 225-255  spritz a couple times during the cook and no matter if you foil or not you'll have a winner.  The last fifteen - twenty minutes or so after they pass the bend test, remove the indirect setup and go direct while saucing.
I am not a fan of the fast "turbo" cooks with ribs and butts. I disagree that they come out "just as good".  Maybe for some people they do, but I assure you my slow cooked ribs are excellent and the fast turbo cooked ribs are just okay in comparison. Just my opinion.