I altered it a bit to my personal taste... did 2.5 - 2.5 - 45min
(http://i.imgur.com/EcgVA.jpg)
Started off with one of my favourite rubs, left them wrapped in plastic wrap in the fridge overnight.
(http://i.imgur.com/PKNRy.jpg)
Sunday morning, getting to room temp.
(http://i.imgur.com/DH4WH.jpg)
Waiting for right heat.
(http://i.imgur.com/vQ53G.jpg)
(http://i.imgur.com/Z38va.jpg)
After 2.5 hours of Cherry smoke, ready to be juiced and foiled up
(http://i.imgur.com/1wkC5.jpg)
After 2.5 hours in foil
(http://i.imgur.com/ZCWqe.jpg)
Sauced up with Sweet Baby Rays, ready to go back in for final hour
(http://i.imgur.com/XoEpf.jpg)
Took them out after 45 mins - couldn't wait any longer! Deliciousness.
looking goooooddd
Those look great. Nice work. Sometimes I will go .5 at the end.
Very nice!
Looks deelish, very nice
Super job on them Ribs!!!
Why is it called the 3-2-1 method when 2.5 hrs smoke, 2.5hrs foil, 0.75 hrs sauce, ?.? Hrs FTC?
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Quote from: mschoonmaker on August 15, 2012, 06:01:24 PM
Why is it called the 3-2-1 method when 2.5 hrs smoke, 2.5hrs foil, 0.75 hrs sauce, ?.? Hrs FTC?
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3-2-1 method is just a guide to make the ribs. some of us alter it to suit our needs and or our likes in smoke flavor and or tenderness. Yes, the first # is smoke, second is time in foil, and third is time naked out of the foil to stiffen back up and or to set the paint you put on them if you like.
Thanks very much, that's what I thought but the previous description was obviously a ways away from 3-2-1.
My first (and only, so far) run at baby backs was dry rub only and did not use a crutch at all. Pulled out and FTC w internal temp @ 190. I also did not sauce them until serving. While taste was great, they had more chew to get off bone than the wife likes. Which of these times/technique elements will most affect the "pull off bone easy" results?
Thanks
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The 2 part will probably be the most infuential in tenderness and moistness. I have had to go as long as 4 hours in the foil with some very stubborn St. Louis cut ribs to make them tender.
Mighty Fine Indeed!
Quote from: mschoonmaker on August 15, 2012, 06:01:24 PM
Why is it called the 3-2-1 method when 2.5 hrs smoke, 2.5hrs foil, 0.75 hrs sauce, ?.? Hrs FTC?
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I do 3-2.5-.5. I want the ribs to stay more soft rather than firming up. I add apple juice when in the foil.
Quote from: mschoonmaker on August 15, 2012, 06:01:24 PM
Why is it called the 3-2-1 method when 2.5 hrs smoke, 2.5hrs foil, 0.75 hrs sauce, ?.? Hrs FTC?
Sent from my iPad using Tapatalk HD
That is your starting point .... build from there :)