help with ribs 3-2-1 method - BBQ Central

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Old 05-12-2008, 11:19 AM   #1
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help with ribs 3-2-1 method

I put 2 racks of St Louis style ribs on my Traeger this w/e.
the 1st hr on smoke (which is around 200 or less)
the nexr 2 hrs on 225.
I foiled for 2 hrs maybe 2 hrs 15 min on 225. When I took them out of the foil, the meat was pulling back from the bone okay, but the ribs where falling apart. Makes them tuff to work with although, I got them out of the foil onto the cooker for another maybe 30 min while I slopped on some sauce.

they came out pretty good, my mother in law like them as while as my wife, but I know they shouldn't be falling apart like this. Texture etc was good, maybe a little tuff, but pretty good.

Too long in the foil?

Sorry don't know how to link in pics yet.
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Old 05-12-2008, 11:21 AM   #2
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Sluggo, sounds like you need to check all your therms...my
guess you were actually running a little hotter than you thought.
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Old 05-12-2008, 02:30 PM   #3
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I'm a big fan of foil too, because it works for me and helps make consistent BBQ.

Now, I use a variation of the 3-2-1 and modify it into a 4-1-1. I personally do not like the texture of the ribs if they are in the foil for two hours. One hour in the foil will give me a nice bite on the ribs without the meat being mushy or falling off the bone.

With that said, I would first calibrate your thermometers and if they're fine, I would adjust the time the ribs are in the foil the next cook.
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Old 05-12-2008, 03:01 PM   #4
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hey Larry, thanks for waiting so long to tell us about the
4-1-1 method.
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Old 05-12-2008, 03:04 PM   #5
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Never got the "foil" thing. I just go bone down, 4-5 hrs later, done. But I cook on the beater pit direct.

Hay, that's Jokers old buggy in the pic too. Wish that moron would Join again. Great guy.
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Old 05-12-2008, 03:16 PM   #6
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Pigs, quit lobbying for Hays.

I use foil too...4-1-20min method
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Old 05-12-2008, 03:17 PM   #7
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Sorry dude.
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Old 05-12-2008, 03:19 PM   #8
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I continue to teach my son-in-law to cook.
Last week we learned to trim spareribs St. Louis style and he learned the 3-1.5-.5 method of cooking ribs at 275F.

I left him Friday night after we trimmed four racks and rubbed them down. Saturday was the cook. I heard they were really good.

Next week we are going to do a reverse sear!

This forum is the greatest, lots of meat in here!
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Old 05-12-2008, 03:32 PM   #9
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I hate to, but I agree with Larry.

Pigs, what the hell temp are you cooking at that gets spares done in "4-5 hours!!!!?????"
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Old 05-12-2008, 03:46 PM   #10
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Quote:
Originally Posted by Woodman
I hate to, but I agree with Larry.

Pigs, what the hell temp are you cooking at that gets spares done in "4-5 hours!!!!?????"
My UDS cooks 'em in 5 hrs. at 230*
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