321 ribs

[Dan-H]

I've been doing 3 to 4 hours under 200. On my 820 pro, that means P4 or P5 and I will also add a smoke tube.

I'll bump up the temp to 200 on the display ( which gives about 225 to 240 ) for about 30 to 45 mins to render off some of the fat.

I pull them, wrap in foil, meat down with a little butter and brown sugar and a tablespoon of apple juice. I put two slabs on a sheet pan and finish them in the electric oven at 275 for 30 mins. My pellet is not temp stable at 275 so I use the oven and I use less pellets.

After 30 mins, I shut off the oven and leave the ribs in it. Sometimes I'll finish them on the gasser, sometimes a kettle. They go on bone side down and half get sauced, the other have no sauce.

Edit. The last step is 10 to 15 mins, not an hour as in 321

 

[pawpawjts]

I've been doing 3 to 4 hours under 200. On my 820 pro, that means P4 or P5 and I will also add a smoke tube.

I'll bump up the temp to 200 on the display ( which gives about 225 to 240 ) for about 30 to 45 mins to render off some of the fat.

I pull them, wrap in foil, meat down with a little butter and brown sugar and a tablespoon of apple juice. I put two slabs on a sheet pan and finish them in the electric oven at 275 for 30 mins. My pellet is not temp stable at 275 so I use the oven and I use less pellets.

After 30 mins, I shut off the oven and leave the ribs in it. Sometimes I'll finish them on the gasser, sometimes a kettle. They go on bone side down and half get sauced, the other have no sauce.

This sounds good I could see trying it

 

[Dan-H]

This sounds good I could see trying it

I made an edit to the last step.

 

[pawpawjts]

This sounds good I could see trying it

Ok going to have to try it thanks

 

[Dan-H]

Ok going to have to try it thanks

Good luck. Let us know how it goes.

The other thing I do is move the ribs around every hour. I often cook 3 slabs.

The center of mine is a little hotter so I just shuffle them left to right so each slab is in each spot about an hour.

 

[pawpawjts]

Good luck. Let us know how it goes.

The other thing I do is move the ribs around every hour. I often cook 3 slabs.

The center of mine is a little hotter so I just shuffle them left to right so each slab is in each spot about an hour.

Yea that's where my fire is at I have to move mine a little to the right or left but mine is a pretty good size horizontal so I can still get a good little bit of meat on it hamburgers do great in the middle

 

[Steve In Pa]

Did a batch of ribs yesterday, they were done nicely after just 5 hours. Target smoker temp was 230 degrees Fahrenheit and I had to do some shuffling and juggling with a racks to even out the temp among all the ribs.
So after 5 hours I took them out of foil and loaded up some nice sauce on them and let them go for another hour, but I cranked the temperature back a bit cuz I didn't want them to get overdone.
All that was done in outside temps of about 20° f.
This smoking / cooking stuff is fun.

 

[pawpawjts]

Did a batch of ribs yesterday, they were done nicely after just 5 hours. Target smoker temp was 230 degrees Fahrenheit and I had to do some shuffling and juggling with a racks to even out the temp among all the ribs.
So after 5 hours I took them out of foil and loaded up some nice sauce on them and let them go for another hour, but I cranked the temperature back a bit cuz I didn't want them to get overdone.
All that was done in outside temps of about 20° f.
This smoking / cooking stuff is fun.

Yep ive learned 5 hours is plenty. I cooked a rack yesterday for supper I did 3 hours smoke 1hour wrapped with a liquid sauce I boiled up and 1 hour unwrapped putting the sticky fingers sauce on .I never changed my temperature from 225
They turned out really good and I'm glad yours did as well. Next week its butts for my daughters church for Saturday

 

[Steve In Pa]

Yep ive learned 5 hours is plenty. I cooked a rack yesterday for supper I did 3 hours smoke 1hour wrapped with a liquid sauce I boiled up and 1 hour unwrapped putting the sticky fingers sauce on .I never changed my temperature from 225
They turned out really good and I'm glad yours did as well. Next week its butts for my daughters church for Saturday

I’m looking at the 1 part of 321 as the time for any finishing touches, etc. Such as adding a sauce and letting it set. Otherwise I really could have pulled the baby backs at 5 hours and have been fine.
I haven’t tacked a butt yet so I’ll be watching for your post on how that goes.

 

[Steelheader1974]

I’m looking at the 1 part of 321 as the time for any finishing touches, etc. Such as adding a sauce and letting it set. Otherwise I really could have pulled the baby backs at 5 hours and have been fine.
I haven’t tacked a butt yet so I’ll be watching for your post on how that goes.

Butts are fairly simple to do just throw ur favorite rub on it and stick it in ur smoker. With a probe in it. Wrap at 165 or when u achieve the color or bark that u would want. At that point I like to throw it in a foil pan and wrap it to catch some juices for mixing in after pulling. I’ll add some apple juice to the pan to to keep it moist also I don’t do that every time tho. I like to spray it with apple juice and cider vinegar if I think it’s needed before it’s hitting 165. I spray my ribs with that too. When the shoulder hits 200 or so degrees check for tenderness. The probe should slide in like it’s going into butter and usually the shoulder bone is separating from the meat and loose. Then let it rest. It will stay hot for a couple hours if covered.

 

[pawpawjts]

I’m looking at the 1 part of 321 as the time for any finishing touches, etc. Such as adding a sauce and letting it set. Otherwise I really could have pulled the baby backs at 5 hours and have been fine.
I haven’t tacked a butt yet so I’ll be watching for your post on how that goes.

Ok I get my butts ready the night before I enject them with apple juice and then rub them down good with apple wood rub you can get that at food lion. I cook mine at 225 unwrapped for 31/2 to 4 hours then wrap them in foil set in in a throw away aluminum pan let them cook for another 8 hours take it off let it rest in the foil about an hour then pull the bone out and start pulling and chopping. Ive never had one dry doing it this way and I only raise the lid to wrap and take it off. And if you're going to set it in the oven you can spray it with apple juice to keep it moist
You won't taste it or we never have and I always trim most of the fat off before I cook it like I said my family is my best critic and they love this way

 

[pawpawjts]

Ok I get my butts ready the night before I enject them with apple juice and then rub them down good with apple wood rub you can get that at food lion. I cook mine at 225 unwrapped for 31/2 to 4 hours then wrap them in foil set in in a throw away aluminum pan let them cook for another 8 hours take it off let it rest in the foil about an hour then pull the bone out and start pulling and chopping. Ive never had one dry doing it this way and I only raise the lid to wrap and take it off. And if you're going to set it in the oven you can spray it with apple juice to keep it moist
You won't taste it or we never have and I always trim most of the fat off before I cook it like I said my family is my best critic and they love this way actually I told you wrong on my team I do 200 because I cook so long you might have to go to 225 depending on outside temperature

 

[pawpawjts]

Ok I get my butts ready the night before I enject them with apple juice and then rub them down good with apple wood rub you can get that at food lion. I cook mine at 225 unwrapped for 31/2 to 4 hours then wrap them in foil set in in a throw away aluminum pan let them cook for another 8 hours take it off let it rest in the foil about an hour then pull the bone out and start pulling and chopping. Ive never had one dry doing it this way and I only raise the lid to wrap and take it off. And if you're going to set it in the oven you can spray it with apple juice to keep it moist
You won't taste it or we never have and I always trim most of the fat off before I cook it like I said my family is my best critic and they love this way actually I set mine on 200 because I cook so long you might to put it on 225 depending on outside temperature

 

[Steve In Pa]

Butts are fairly simple to do just throw ur favorite rub on it and stick it in ur smoker. With a probe in it. Wrap at 165 or when u achieve the color or bark that u would want. At that point I like to throw it in a foil pan and wrap it to catch some juices for mixing in after pulling. I’ll add some apple juice to the pan to to keep it moist also I don’t do that every time tho. I like to spray it with apple juice and cider vinegar if I think it’s needed before it’s hitting 165. I spray my ribs with that too. When the shoulder hits 200 or so degrees check for tenderness. The probe should slide in like it’s going into butter and usually the shoulder bone is separating from the meat and loose. Then let it rest. It will stay hot for a couple hours if covered.

So noted and recorded. Thx

 

[Steve In Pa]

Ok I get my butts ready the night before I enject them with apple juice and then rub them down good with apple wood rub you can get that at food lion. I cook mine at 225 unwrapped for 31/2 to 4 hours then wrap them in foil set in in a throw away aluminum pan let them cook for another 8 hours take it off let it rest in the foil about an hour then pull the bone out and start pulling and chopping. Ive never had one dry doing it this way and I only raise the lid to wrap and take it off. And if you're going to set it in the oven you can spray it with apple juice to keep it moist
You won't taste it or we never have and I always trim most of the fat off before I cook it like I said my family is my best critic and they love this way

Thanks, I noted that too.