3-2-1 Ribs Rule or Ruin the Day? A system that works for backyard heroes but not for the purist.
Decided to give it a try by defining and planning the cook for 6 hours.
Good BBQ has 3 components, Time, Temperature, and The Pit Boss.
1- The Pit Boss, the person in charge, The Judge, Jury, and Prosecutor of the cook.
2- Time is how long the cook takes to be determined at the end of the cook
3- Temperature of the pit and internal temp "Doneness" of the ribs
Pork Ribs: 3 hrs. smoke @180*F, 2 hrs. foil-wrapped @250*F, and finished unwrapped 1 hr. @250*F. And the process is Smoke, Wrap, and Finish? Time, temp, and all else to be determined by the Pit Boss.
I started with 1 rack of St. Louis style Ribs decided to use the 3-2-1 method, but with a temperature probe for monitoring
Seasoned lightly with Traeger Coffee rub,
Timberline 850 up to 180*F, super smoke mode on, Ribs on
3 hours later time to wrap in foil with butter, brown sugar, and apple juice
Operator error: About 1.5 hours later I realized I forgot to set the temp up to 250*F,
Oh Crap--Pit Boss Malfunction
Kicked the temp up to 275*F. Oh well there goes the 2 hours
At 2:45 hours of wrap, it is time to unwrap and finish, Internal temp 175*F, Bend test good
At 190*F internal time to add sauce, light coat
At 200*F finished. Closer to 7-hour cook.
The Ribs turned out really good.

Decided to give it a try by defining and planning the cook for 6 hours.
Good BBQ has 3 components, Time, Temperature, and The Pit Boss.
1- The Pit Boss, the person in charge, The Judge, Jury, and Prosecutor of the cook.
2- Time is how long the cook takes to be determined at the end of the cook
3- Temperature of the pit and internal temp "Doneness" of the ribs
Pork Ribs: 3 hrs. smoke @180*F, 2 hrs. foil-wrapped @250*F, and finished unwrapped 1 hr. @250*F. And the process is Smoke, Wrap, and Finish? Time, temp, and all else to be determined by the Pit Boss.
I started with 1 rack of St. Louis style Ribs decided to use the 3-2-1 method, but with a temperature probe for monitoring
Seasoned lightly with Traeger Coffee rub,
Timberline 850 up to 180*F, super smoke mode on, Ribs on
3 hours later time to wrap in foil with butter, brown sugar, and apple juice
Operator error: About 1.5 hours later I realized I forgot to set the temp up to 250*F,
Oh Crap--Pit Boss Malfunction
Kicked the temp up to 275*F. Oh well there goes the 2 hours
At 2:45 hours of wrap, it is time to unwrap and finish, Internal temp 175*F, Bend test good
At 190*F internal time to add sauce, light coat
At 200*F finished. Closer to 7-hour cook.
The Ribs turned out really good.
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