3-2-1, 3-1.5-1 or 3-1-1 at 275 grate for Spare Ribs?

I go 5-0-1. No foil for me. Just doesn't need it and that is the culprit for falling apart to me. That last hour with sauce can be 15 mins or an hour. Depends on when they pass bend test 

I have some on the egg as we speak. I'm running at 225 using the when it's done method. Just letting them cook unwrapped for the duration. Doesn't get much simpler than that. You know it's simply a personal choice and matter of individual taste, but for home cooking and eating, I prefer naked ribs. But to each their own my friend. Their are those who do prefer their meat wrapped instead of naked. I'm just not one of them. 

For baby backs, if you aren't doing 5-0-0 then 3-1-1 is best. Once in a while they will be falling off the bone, yes, but that is better than tough as leather. Falling off the bone is still pretty damn good.

stompbox said:

I feel like a degenerative on this forum when it comes to ribs.  I like fall off the bone.

I did CWM's method several times and none of us like the correct or competition style.

3-1.5-1 works great for me.

I kinda think that competition style exists because fall off the bone texture is too easy. I love competition style... I love fall off the bone, too. Ribs are freakin' awesome.

Damn but they look good.

3-1.5-? ... what was the finish time?  If it was too fall-off-the-bone, what are you going to try next time for the foiled time?

I do whatever temp my egg settles at followed by when I remember I have ribs on.  My results vary. 

I wish I could say I liked the turbo as much as (any variation of) the 3-2-1 method because it's so much simpler, but I just don't (nor does my wife). I was so sure I screwed something up the first time I did turbo based on all those who endorse the method here that I tried the same method a second time, but ended up with the same disappointing results. Turbo results with pork butt/shoulder have been good when pressed for time, but I still prefer the results I get at lower temps for those as well.

Mickey said:

Turbo Rules

Yup.  Believe it.

the only way to get any consistency with the foil stage is meat side down and start checking at 45 min and every 15 minutes afterwards. too much work for me but the 2 hr, or 1.5 hr, or 1hr rule for foiled ribs does not work, you have to keep checking or you get mush

Jeepster47 said:

fishlessman said:

the only way to get any consistency with the foil stage is meat side down and start checking at 45 min and every 15 minutes afterwards. too much work for me but the 2 hr, or 1.5 hr, or 1hr rule for foiled ribs does not work, you have to keep checking or you get mush

@fishlessman ... okay, I'll expose my ignorance ... check what ... toothpick, temp, bend?

i open foil and check with a toothpick and if its too tender i passed the mark, i think this process is too inconsistent if your not using it weekly. it does seem to go over good if your feeding a crowd but its fall apart sticky sweet that does that. for me, no foil, a dry rib, sauce in a plate so i dont get too much sauce

Jeepster47 said:

Next up though has to be a side-by-side standard cook vs turbo cook to see if the missus can taste the difference. 

I would be absolutely shocked if she cannot taste the difference. The question will be which one she likes better and whether it's worth the additional hassle to foil.