Ribs: 3-1-1 vs. 1-1-1 method

George · August 2006

i know the 3-1-1 method is preferred around here, and i love it too. did ribs last weekend taht turned out GREAT! [p]i've never done the 1-1-1 method, which is basically the same (first hour indirect, next hour foiled indirect, then last hour sauce direct or indirect), just done at highter temps (something like 375 instead of 250-275 for the 3-1-1 method.[p]if anybody's ever tried both methods, which one produces the best tasting, most tender ribs? [p]i like the 3-1-1 method, but if i can get the same results from the 1-1-1 method, then i would do the latter just to save time.

Unknown · August 2006

george,[p]I've found that if I start out with baby back ribs or very thin racks, the 1-1-1 method works fine since the 3-1-1 can dry out tender meat, even if you foil them with some juice. [p]When I'm using spareribs on the other hand (my prefered cut in terms of flavor!), the 3-1-1 is the way to get fall-off-the-bone tender results. I've done big, meaty spareribs 1-1-1, but was a little disappointed at the toughness. I've done baby backs 3-1-1 and thought they got too dry.[p]My 2 cents.[p]Hank

fishlessman · August 2006

<p />george,
if your just looking for a faster cook, maybe see if you can get riblets from the butcher. i get them cut from the country rib roast side of the rib and they cook much faster. the ones shown were cooked low and slow, but last night i tried them cooked between 300 and 325 for just about 2 hours and they were great. i am not a fan of foiled ribs, but if you did it, i bet they would be done in the 3 hours or less than what you want. ive been cooking direct on a raised grill, and havent been filling the firebox to maximize distance between the fire and the ribs and it has worked well for me. there are so many methods for ribs, find which one your the happiest with. if your competing , you have to find the method that the judges are happiest with, but if not you only have to please yourself

Ribs: 3-1-1 vs. 1-1-1 method

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