Modifying 3-2-1 ribs

NoobZero

I'm in the process of cooking a couple of slabs that I need to be ready a bit early. I'm trying the 3-2-1 method, at 250 degrees as opposed to 225-230. Any suggestions on how to modify to the cooking times with the increased temps?

RedSkip

Don't worry about it.  A 25F increase will not decrease times enough for you to notice the difference.  

Keep it simple and don't sweat the small stuff.  

NoobZero

Excellent! Thank you!

RedSkip

@Noobzero Remember to cook to temperature not time.  The food will be ready when it hits the proper temperature and texture of your liking.  Time is just a reference to help gauge but shouldn't not be used as the determining factor.

NoobZero

RedSkip said:

@Noobzero Remember to cook to temperature not time.  The food will be ready when it hits the proper temperature and texture of your liking.  Time is just a reference to help gauge but shouldn't not be used as the determining factor.

Yes sir, got it! I did that last time. Lesson learned! Thanks for your help sir.

Hans61

2 - 1.5 - 1 then do the bend test 

RedSkip

If the ribs seem tough, they are undercooked.  Overcooked ribs will fall off the bone and turn to mush.

Disregard my comment if you knew that.  My first few cooks I ruined ribs cause I though they were over cooked and yet they still needed longer.  Lessons learned!

lousubcap

Toothpick test for the finish.  Works with any rib cook-insert into the thickest rib meat-no resistance and you are there.  Rumor has it that it even works on recycled McRibs  FWIW-

Theophan

RedSkip said:

@Noobzero Remember to cook to temperature not time.  The food will be ready when it hits the proper temperature and texture of your liking.  Time is just a reference to help gauge but shouldn't not be used as the determining factor.

Completely agree that time isn't the thing to go by, but with ribs, for me it's not temperature, either, but tenderness, by either bend test or toothpick test.  I wouldn't pull ribs based on temp.

cheeaa

Crank it up to 275 or higher  if they need to be done quicker. And i agree with the toothpick and bend test

NoobZero

Results-they were a little to "fall off the bone". When I went to step three of the 3-2-1, they were breaking and a couple of bones fell out. I had my CyberQ set to 250, but it maintained around 264. I think Hans61 was on to something!

tgs2401

I go 3-1-1 and they are perfect. I think two hours in the foil is too much - makes them too soft.

Theophan

I ought to try foiling, sometime, but I've never foiled ribs at all, and love them the way they are so much that I just haven't had a lot of incentive to try foiling.  It just seems like an extra step that's a bit of a pain and doesn't seem necessary.  But I admit I've never done it.  Partly I'm just lazy, and partly I like the idea of barbecue -- long, slow smoking, rather than "steaming" in foil.

Have any of you who do 3-1-1, etc., tried it without foiling, and can you tell me what you like better about the result with foiling?  Might give me an incentive to give it a try.

Thanks!

Jeepster47

@Theophan ... I love to cut a rack in half to cook each end with a different rub, glazing, or treatment.  One of the early cooks had half non-foiled and the second half foiled.  That kept all the variables the same ... same meat, same temps, same grid height, etc. ... foiling was the only difference. The verdict from the boss was the non-foiled ribs were far better.  The foiled ribs were softer and the bbq flavor was more washed out.

There's no accounting for individual tastes ... try it both ways once and see what you think!

RedSkip

@Theophan @Jeepster47

Couldn't agree more, cook to your OWN liking and texture is key.  For me, I'd rather foil than to risk getting dried out ribs.  I am willing to bet what I "think" is dried out is really just underdone, however, I can't break away from my routine and go no foil.

Perhaps it's the cost of the ribs, or my own stubbornness, but I can't seem to go naked.

Theophan

Jeepster47 said:

... The verdict from the boss was the non-foiled ribs were far better.  The foiled ribs were softer and the bbq flavor was more washed out.

There's no accounting for individual tastes ... try it both ways once and see what you think!

I keep thinking I ought to try it, but you just added to the side of the scales that says I'll go to a little bit of extra work and like my ribs LESS!  Gosh, I can't say it makes me want to do it.  I might try your idea, though, of cutting a rack in half and only foiling half the rack.  That way if I do like the foiled ones less, I still have some good ones to eat!  

And @RedSkip, I'm afraid you're arguing against yourself:  you can't cook to your OWN liking until you know what that is -- if you haven't tried it the other way, you can't know which way is to YOUR liking.  And like me, I gather, you've only done it one way and haven't tried the other way.  We're just the opposite in which one we've tried and which one we haven't.  We're also alike in that we like the way we've been doing it, and sorta hate to try a new way in case we like it less.

I think I'll try foiling half a rack one of these days, see what it's like.  But I dunno -- I love ribs the way I cook them without foil.  We'll see.  If I ever do it, I'll post here.

NoobZero

It's really all about what you want. I want mine moist and almost falling off the bone. If that's not important, go nekkid by all means!

onedbguru

We sometimes use 3-1-1 for ribs.  There is a point where the bone just pulls out and they are not "mushy" - If I have to work at getting if off of the bone, it is not done enough. YMMV

Hans61

$6.24, $6.26, $6.21 - slabs I bought today cooking tomorrow for a party - should have asked you Louis or back and weight of the slabs. Next time try the bend and or tooth pick test after the bark has reformed will take at least a .5 after coming out of the wrap. Bend for me is perfect when the slab almost breaks under its own weight. It's about as tender as you can get w/o the bones falling out.

also adjust your 321 to weight of slab and temp of your cook - if you want fast fast cook 2lb baby backs at 275-300 dome. 2-1-.5 as an example

anyone whose a halfway good rib cook has also ruined their fair share while learning - after enough cooks you'll be able to get ribs just the way you like w/ no stress - last bit of advice get a very sharp knife - more tender the rib sharper knife needs to be

Ladeback69

I am in a run cook and I rarely go 3-2-1. With spares I go 2, 2.5-1-1.  Usually done in 4 to 5.5 hours at 225-250.  Smoking some sausage as well.

cheeaa

Here's what 275ish ribs look like right before sauce. No foil

Hans61

Looks great