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That method cuts the 3-2-1 timing in half.
I’m not a fan of 3-2-1 because there is no consistency on cook temp. I heat bull to 275 and smoke ribs until rub sets on meat (you should be able to touch the meat and have no rub on your finger. This usually happens around the 1 to 1.5 hour mark. Once the rub is set, then I wrap and check them in 2 hours looking to see meat has pulled from bone and they’re usually probing tender at this time, IT around 200-205F. Then I return them unwrapped and sauce and cook until the sauce sets, usually about 30 minutes. So total cook time for these ribs on the bull at 275F is around 3.5-4 hours total.Did my first rack of 3-2-1 baby backs yesterday. Everything started off great, but could not get them to finish.
Here’s what I did
-8 am , pulled membrane and seasoned , let sit for 2 hours
-10 am on the Bull set at 225 degrees, along with water pan.
-spritzed with apple juice every hour.
-1 pm, pulled them off to wrap in foil with butter, honey, apple juice, back on the Bull
-3 pm, pulled and unwrapped , smelled and looked great, checked internal temp and was around 175-180 or so.
-3pm back on the Bull and added bbq sauce. Grill remained at 225 , ribs remained for at least an hour and a half.
- Could not get the IT temp above 150-160. Sliced into them and they still needed more time, still pink, had a slight bend to them as well.
They never got probe tender, I wound up pulling them off and through them on my blacktop to finish them off.
What did I do wrong? Not high enough pit temp?, did not allow for more cooking time?
Thanks guys
Thanks DpalmerI’m not a fan of 3-2-1 because there is no consistency on cook temp. I heat bull to 275 and smoke ribs until rub sets on meat (you should be able to touch the meat and have no rub on your finger. This usually happens around the 1 to 1.5 hour mark. Once the rub is set, then I wrap and check them in 2 hours looking to see meat has pulled from bone and they’re usually probing tender at this time, IT around 200-205F. Then I return them unwrapped and sauce and cook until the sauce sets, usually about 30 minutes. So total cook time for these ribs on the bull at 275F is around 3.5-4 hours total.
Boom. Nice job. If you do spares, will you do them same way? Planning a party and thinking of doing some loin backs Memphis dry style and some spares KC style with a wrap....just weighing my options.Threw (2) 2.5 lb racks of baby backs on at 10:45 am yesterday, grill temp set at 250* after adding seasoning and letting them sweat for an hour.
-Pulled at 1:10m for the wrap with butter and honey.
-3:10 pm sauced them up and back on the grill.
-3:35 pm pulled off and slice.
Ribs were awesome, tender and juicy. This is the way I will do them from now on.
And I also loaded up the Balckstone for the ones who never had a chance to get some ribs.
Just use time I do BBacks 2-1-1 or 3-1-1 and don’t splits till they start looking dry and don’t worry about pink there doneDid my first rack of 3-2-1 baby backs yesterday. Everything started off great, but could not get them to finish.
Here’s what I did
-8 am , pulled membrane and seasoned , let sit for 2 hours
-10 am on the Bull set at 225 degrees, along with water pan.
-spritzed with apple juice every hour.
-1 pm, pulled them off to wrap in foil with butter, honey, apple juice, back on the Bull
-3 pm, pulled and unwrapped , smelled and looked great, checked internal temp and was around 175-180 or so.
-3pm back on the Bull and added bbq sauce. Grill remained at 225 , ribs remained for at least an hour and a half.
- Could not get the IT temp above 150-160. Sliced into them and they still needed more time, still pink, had a slight bend to them as well.
They never got probe tender, I wound up pulling them off and through them on my blacktop to finish them off.
What did I do wrong? Not high enough pit temp?, did not allow for more cooking time?
Thanks guys
Boom. Nice job. If you do spares, will you do them same way? Planning a party and thinking of doing some loin backs Memphis dry style and some spares KC style with a wrap....just weighing my options.
Have to be honest we prefer baby backs over spares, but I would do them the same to see how they come out if I couldn’t buy baby backs.Boom. Nice job. If you do spares, will you do them same way? Planning a party and thinking of doing some loin backs Memphis dry style and some spares KC style with a wrap....just weighing my options.