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Hey everyone, what's up! Chad down in Payson here... 1st post. Trying the an alternate 3-2-1 St. Louis Spare Ribs today. I'm thinking something like 2-2-1 or 2-1-1. Last two times I've tried 3-2-1 ribs were super tender but fell apart like crazy. I'm smoking right between 225-235.... on an 18 inch WSM. Anyone have any thoughts or recommendations?
Hey Chad, good to have you on the forum. I had the same problem with the Texas Crutch (3-2-1) method previously but since everyone was using it, I thought I'd give it another try. Check out my thread over in the General thread area entitled "3 method rib cook" (or something like that). I took pictures of the cook and followed the recipe closely. The rack (spares) was pretty loose when I took it out of the foil but I carefully put it back on grate (neked, bone side down), and it firmed back up during the last hour. They were the best of the 3 racks that I tested different recipies on. So, I'm a believer in the 3-2-1 method now too.

Hope that helps. Lots of good info on the forum and we have another competition coming up in Roy, Ut on the 9-10th of Nov. Check it out.

Randy
For St Louis cut spares, you will want a 2: 1.5 : 1 or 0:45

2 hours in the smoke
1 - 1.5 hours in the foil
0:45 - 1:00 back in the heat / smoke

Would be what I'd try if you want to go that way.
(10-21-2012 07:16 PM)SoEzzy Wrote: [ -> ]For St Louis cut spares, you will want a 2: 1.5 : 1 or 0:45

2 hours in the smoke
1 - 1.5 hours in the foil
0:45 - 1:00 back in the heat / smoke

Would be what I'd try if you want to go that way.

Thanks for the reply guys... I'll try that! Thanks
[attachment=1060]
Here's my 2.5-1.5-.75@250degrees ribs! Temp went up to 250 after unwrapping from foil from 225. Step in the right direction but far from final!
Practice, practice, practice, did these come out still falling apart or not quite cooked long enough?
not falling apart... tender... light pull, meat comes off the bone! Getting closer. Maybe I can get an educated taste test from someone on here someday.
Sounds like you are heading in the right direction.

Good looking pull back from the bones.

Not trimmed as square as it could be, the extra trimming may bring your cook a little more into line for timing.

Come out and meet some if you have time at the Freezing your Piggy's Off 9th / 10th November.
Yeah... SoEzzy, you're right sir-I'm still working on getting the St Louis cut method down as well. I've done better than that rack for sure...
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