3-2-1 ribs

[Solly]

Well I have had the Pit Boss 1600 for several months now and it has been pretty much flawless , what I have learned is not to trust the ambient temp sensor but I'm ok with that its part of the learning curve. Every cook has been successful and I have had several really good baby back rib cooks each time using the 3-2-1 method for fall off the bone ribs, however I'm wondering if anybody out there in smoker land uses a different method to produce great ribs ? I do like my ribs fall of the bone style . If some one out there has a different method that produces fall off the bone results LET ME KNOW
other wise I'll continue to use 3-2-1 as it produces good results . I'm always up for something new !!!

 

[mixed up]

3 2 1 works very well I have had good and bad results .I have had my PBV4 for 4 years and like you say have learned your unit .
I have learned to cook by temp on my unit and not wrap most of my smokes and I use the Bump test on ribs grab the ribs in the middle give it a shake if it cracks at the bone they are done

 

[djsams]

Well I have had the Pit Boss 1600 for several months now and it has been pretty much flawless , what I have learned is not to trust the ambient temp sensor but I'm ok with that its part of the learning curve. Every cook has been successful and I have had several really good baby back rib cooks each time using the 3-2-1 method for fall off the bone ribs, however I'm wondering if anybody out there in smoker land uses a different method to produce great ribs ? I do like my ribs fall of the bone style . If some one out there has a different method that produces fall off the bone results LET ME KNOW
other wise I'll continue to use 3-2-1 as it produces good results . I'm always up for something new !!!

YouTube has MANY smoker videos showing rib cooks, several of which are alternatives to the 3-2-1 method. It's good rainy day viewing but be warned there are many that really don't like 3-2-1. Personally I prefer something closer to 2-2-0.5 although I go by texture more than timing. It also makes a big difference what temp you choose for your cook. I've done ribs at 225, 275, and about anything in between. They always turn out if you're checking for texture/bend rather than watching the clock. Enjoy!

 

[bobissmokin]

For me, 3-2-1 was a method to start with that I adjusted to my preferences. Getting the color, touch, texture, and tenderness are more important than the time...for me.
However, I'll eat the hell out of some 3-2-1 ribs!!

 

[Jimsmokes]

I use 3-2-1 as steps
3= color/bark
2= wrap till probe tender and flex
1= appearance. Set sauce for wet ribs or touch up rub and dry.
I like dry and spicy hot!

 

[hollrusl]

Pretty much same theory, but I’m more of a 2-2-1 person. Give or take a little. Fall off the bone isn’t my thing though. I prefer clean bite through.

If this method works for you and gives you results you like, stick with it and refine it from there as opposed o finding new methods.

 

[JeffW]

My go to for ribs is that simpler is better. The ribs I get the most praise for are never wrapped. 250 degrees. State checking for doneness at 3 1/2 hours. Bones should be start to poke out. When you pick up the rack by one end the meat should spilt a bit it in the middle but not fall apart. When you bite in the meat should pull off but not “fall off” the bone. Tender, moist, and yummy.

 

[Redoctapus]

For me, 3-2-1 was a method to start with that I adjusted to my preferences. Getting the color, touch, texture, and tenderness are more important than the time...for me.
However, I'll eat the hell out of some 3-2-1 ribs!!

Precisely!

 

[probak118]

My go to for ribs is that simpler is better. The ribs I get the most praise for are never wrapped. 250 degrees. State checking for doneness at 3 1/2 hours. Bones should be start to poke out. When you pick up the rack by one end the meat should spilt a bit it in the middle but not fall apart. When you bite in the meat should pull off but not “fall off” the bone. Tender, moist, and yummy.

I tried your method and exactly as you described...thanks.