Yep I'm like you 225 the whole time
321 ribs
- Thread starter SeniorChief
- Start date
Kitchen
New member
Definitely my method but now I've been putting beer in when I foil them, to the point where I did a few racks, some with beer, others with apple juice to test it. Beer definitely amps up the flavour and moisture. Usually use Michelob Cactus lime but recently tried a maple stout and it was magical (some might have not made it to the ribs....)
Elfcane
Well-known member
I can imagine looking down at the ribs in the open foil and saying, "Get your own damn beer."
ace_3s3s3s
Member
Howdy all
I tend to use a slightly modified 3-2-1. 225F for all, but instead of the last 1, I let the ribs cool, baste with sauce, and then just before serving put them on my grill on high (around 500F) and reverse sear each side for only a minute or two. This way, the outside has a little crunch but the insides are moist and almost falling off the bone so there's a little chew.
I tend to use a slightly modified 3-2-1. 225F for all, but instead of the last 1, I let the ribs cool, baste with sauce, and then just before serving put them on my grill on high (around 500F) and reverse sear each side for only a minute or two. This way, the outside has a little crunch but the insides are moist and almost falling off the bone so there's a little chew.
OP
OP
SeniorChief
Well-known member
One thing about this recipe that I did not like is that the meat did not stay on the bone. Same thing happened for leftover lunch today. One bite and all the meat just falls off....damit
ace_3s3s3s
Member
Steve, from my experience, that means they're a bit overcooked. About how far off the meat do the bones protrude? That may be an indication that you can use in order to adjust the cooking. What temp did you smoke at, and about for how long in each stage?
OP
OP
SeniorChief
Well-known member
see post #1 and post #20 was meant to be sarcasm?
I no longer use this method I have had some just not ready to fall off the bone .I have switch to cooking them till they crack between the bone most of the time it about 8 hours a always unwrapped also have good smoke flavor .I read online its called the bump method grab meat in the middle of the ribs with tongs the lift it give it a little bump shake and if it crack there done
HuntJ08
Active member
I found out that 3-2-1 made the ribs simply too done. So soft, that it is hard to even flip them over for saucing cook without falling apart.
I follow the same method, but only do them 2.25-1.5- 30 mins to cook sauce on them.
It leaves them with some "pull" from the bone when eating.
I follow the same method, but only do them 2.25-1.5- 30 mins to cook sauce on them.
It leaves them with some "pull" from the bone when eating.
OP
OP
SeniorChief
Well-known member
pssssstt(whispering). don't flip
ace_3s3s3s
Member
Good stuff. Yesterday the Mrs. picked up some ribs and this time they were pre-cut, which I never cooked before. There were only 5 hours till dinnertime, so I did most of the 3-2-1, but only allowed for the 3 and the 2. Just after taking them off the smoker I lit up the grill to 500F and seared the ribs for about 2 minutes on each side. Came out FABULOUS!!!
Sometime I want to use meat hooks and let ribs "hang" in the vertical for a smoke. Wonder if hanging them vertical makes a difference?
GAnewbie
Well-known member
I've seen others use that technique, and have always wondered if by not bunching them up horizontally, they would have a tendency to dry out.
Steve In Pa
Well-known member
I have a ceramic rib rack that I used on my Kamado smoker. It'll hold up to four racks vertically in the smoker. I've got so much space now in my pit boss I'm not sure if I'll need it. We'll see, you never know.
Yep I do 3 on225 fat side then wrap in foil with the baby back rib recipe in the back of the pitboss book minus the pepper and use coke instead of apple juice for 11/2 then take out of foil lay back on the grill and start putting on sticky fingers barbecue usually put it on both sides twice and in 30 minutes the sauce has caramelized and there ready to take off
I used to go 6 hours but they would fall apart so I backed the time down some and these turned out perfect. My family loves these there my best critics
