3-2-1- spare ribs

bamaegger

seems like the ribs are done before I get to the last hour 

bclarksicle

2 is way too much in the foil. 

lousubcap

First up-welcome aboard and enjoy the journey. Above all, have fun.
Every pig is different but the 2 hours in the foil after 3 hours on the BGE will lead to an early finish-line like you have eggsperienced.
Change up the foil time to around an hour and then see where you are with the process.  There are many ways to achieve rib greatness.  The foil step will lead to the fall off the bone end result if carried on too long.  Sort out what you want and then change one thing at a time til you arrive at the promised land.  You will get there.    

ENOegg22

I started a similar conversation recently. Idk why the 3-2-1, and 2-2-1 methods are so popular, at least from google searches, because they completely overcook the ribs. I guess it's because by wrapping you're less likely to dry them out, and they're almost guaranteed to be tender? I'd experiment with a 4-6hr no wrap cook.

http://eggheadforum.com/discussion/1205431/2-2-1-st-louis-ribs-fail

tgs2401

I have been going 3-1-1 and think they come out just right. 

dstearn

I no longer foil.  275 grate temp, spray with 50/50 apple cider and apple juice every after 1 1/2 hours and every hour thereafter until they past the bend or toothpick test. Glaze with sauce if desired for 20 minutes and then pull. Total cook time is around 5 1/2 hours. Meat is tender, not fall off but that is what I prefer. I also believe the quality of the meat makes a difference. I prefer Compac Duroc but I am fortunate to have a local butcher that carries them.

Gravytrain84

dstearn said:

I no longer foil.  275 grate temp, spray with 50/50 apple cider and apple juice every after 1 1/2 hours and every hour thereafter until they past the bend or toothpick test. Glaze with sauce if desired for 20 minutes and then pull. Total cook time is around 5 1/2 hours. Meat is tender, not fall off but that is what I prefer. I also believe the quality of the meat makes a difference. I prefer Compac Duroc but I am fortunate to have a local butcher that carries them.

THIS

gdenby

No foil, and consider brushing a thin coat of a light oil on about 60 - 45 min before end. Seems to me it seals in a tiny bit of moisture, but leaves the bark intact.

SmokeyPitt

I have never really seen the need to go a full hour after the foil stage. I think this is especially true if you are saucing. You just need a little time to set the sauce. I would usually go something like:
3 hours in the smoker uncovered
1 to 1.5 hours in foil. 
15-20 minutes back on the egg to set the sauce. 

If after the foil stage they seem too done, let them rest a while and cool off (uncovered, unwrapped) before you put them back on the egg to sauce. 

I agree that foil is not really necessary. I keep the "crutch" as an option in case I am short on time, but often I just go straight through until finished. 

bamaegger

Yeah only spent 30 minutes on the last hour they were great thsnks