3-2-1 ribs

Teefus · March 2017

I did a rack of loin ribs this weekend and tried the 3-2-1 method. They sat on rub overnight (Penzeys Galena Street). The cook consisted of three hours at 275 on lump and pecan chunks, followed by two hours in foil after a sauce bath, then an hour unwrapped to set the sauce. It was a good experiment as I learned a couple valuable things. I won't leave ribs on rub overnight anymore. The salt essentially cured the top surface of the meat and it wound up a little leathery. I think they spent a little too long in the foil too, as the bones just pulled out and we were able to eat with a fork. On the plus side, they were freaking delicious.

JohnnyTarheel · March 2017

Very nice... I like them to fall off the bone

td66snrf · March 2017

I would agree that two hours in foil is too long.

StillH2OEgger · March 2017

Those ribs look outstanding. I've found 4-1-1 delivers the results my wife and I prefer, but it seems like everyone has a difference preference for ribs.

jak7028 · March 2017

StillH2OEgger said:

Those ribs look outstanding. I've found 4-1-1 delivers the results my wife and I prefer, but it seems like everyone has a difference preference for ribs.

your method is a good compromise. My wife like the "fall of the bone" 3-2-1 method, I like them to be tender, but stay on the bone, so I prefer leaving them unwrapped.

SaintJohnsEgger · March 2017

StillH2OEgger said:

Those ribs look outstanding. I've found 4-1-1 delivers the results my wife and I prefer, but it seems like everyone has a difference preference for ribs.

I'll have to try that. he last ones I did were 3-2-1 and the bones fell out when I tried to take them out of the foil. On the bright side the cider vinegar/honey/butter I used for a sauce bath was awesome.

bgebrent · March 2017

Try 2.5-1.5-until their done. This works well for me with baby backs.

StillH2OEgger · March 2017

Agree with bgebrent on less than six hours, although I tend to go at least five hours or more at 250 degrees. If I'm doing baby backs they're good to go in less than six hours, regardless of the ratio used.

bgebrent · March 2017

Good point. I'm 250-275.

Killit_and_Grillit · March 2017

I tried to do CWM's recipe and run the guru for the first time but it jumped in the 250-275 range and never dropped. Should have gone back to the 3 2 1 method. They came out just ok. Pretty chewy. Not almost fall off the bone as usual I thought they looked a lot better than they were.

tgs2401 · March 2017

I've been going 3-1-1.

Brisket_Fanatic · March 2017

Those look really good!

Teefus · March 2017

tgs2401 said:

I've been going 3-1-1.

I'm going to try that next time.

3-2-1 ribs

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