321 ribs

SeniorChief

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Looks like the 321 method is the fool proof way to go..I'm not going to get into the prepping as everyone has their own method. But 3hrs @ 180, ....then wrap, back on grill @ 225 for 2hrs, .....then remove from wrap, back on grill and baste for 1 more hour @ 225/250. Sound good?
 
Sounds like the way I been doing it sometimes I wrap sometimes I don’t depends on how I feel lol. Like if I want to go get the foil. When I do wrap I been recently just opening up the foil packs for 20-30 mins to caramelize the sauce a little.
 
I have done this method many times, but I do the entire cooking time at 225°. I might try the 180° first method the next time I do ribs.
 
sounds good for the last half hour or so......Off to the butcher to get a slab for tomorrow. Nothing like having a butcher shop in town. Unless they don't have one, I'll never by another store bought chicken.
 
Looks like the 321 method is the fool proof way to go..I'm not going to get into the prepping as everyone has their own method. But 3hrs @ 180, ....then wrap, back on grill @ 225 for 2hrs, .....then remove from wrap, back on grill and baste for 1 more hour @ 225/250. Sound good?
That method works great on a pellet grill! I bought a weber kettle in the spring and have mostly been using that as of late but when I do use my pitboss I also like using the smoke setting for 3 hours around 180° with a pan of apple cider/apple juice and spritz as well. It's easy to dry them out running 3 hours at such a low temp. I extend my wrap time and shorten the last hour to 30 minutes just enough to get some smoke incorporated into my bbq sauce and get it set. It definitely takes the entire 6 hours when smoking at 180° for the first 3 hours so if you're cutting down the last hour it's gotta either smoke longer or be wrapped longer.
SMOKE ON 🪵🔥💨
 
Do the bones stay in on 3-2-1?? Mine always fall out..meat is great. Just no bones to work with.
I always check an hour into my wrap just to see where they're at. I look for good draw back on the bones and if I can carefully lift the rack from the center and the meat kinda cracks apart but they don't break completely I know they are good to go. You can also use a probe or toothpick to stick the meat to check for tenderness or check your temperature as welll. id say somewhere around 200° is a good to unwrap, sauce and finsh for 20 to 30 minutes.
I think the competition guys like a finished rib around 205°/207° I usually always just go by look and the bend test...
 

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