3-2-1 redefined

[bbqLuv]

3 hr. smoke, "10-2 as in tend to your ribs", 1 hr. set sauce

3-to-1
3 hours smoke on my easy bake pellet pooper
to tenderness wrapped,
1 hour to set sauce.

I FIXED the 3-2-1 Ribs Method and It BLEW My Mind

[captainlee]

So you wrap it the entire cook until sauce?

[bbqLuv]

lol

[Panhead John]

How much do you normally drink before posting?

[captainlee]

3 whiskies, 2 wines, 1 beer

[bbqLuv]

Thank you for your concern Panhead John

[Jerod Broussard]

Here is my take on 3-2-1, every version.

No No No
No No
No

And I am "wrapping" while singing that the the the whole time.

[bbqLuv]

I'm a wrapper, you're a wrapper, don't you want to be a wrapper too?

[TripleB]

I do the redefined 3-0-0 method for St. Louis ribs.

3 hours in my smoker (KBQ). After 1.5 hours, spritz ribs every 1/2 hour.

0 hours wrapped.

0 hours setting sauce.

Ribs served dry with sauce on the side. Extra racks that are not served, wrapped in butcher paper and into a 150d oven to keep warm until ready to be cut/served.

[bbqLuv]

Temp for 3-0-0?
Cook to tenderness, internal temp or both?
Baby Back, spare, or St. Louis cut?
With what do you spritz?
Thanks in advance
May have to try that.

[TripleB]

bbqLuv
Temp - between 240-280. Ave. ~ 260.
Cook to tenderness. Toothpick test.
As stated, St. Louis
Spritz - whatever I got. Used margarita mix & water last time.

[bbqLuv]

Thank you TripleB
I'll make note and give it a try.

[JeffJ]

I am not a fan of that method for a couple of reasons. One, in my experience, by the time the ribs have developed good bark they are already just about done and need a saucing and then pull from the smoker. Two, other than baking, cooking isn't about time, it's about doneness and when it' appropriate to move to the next step. To clarify, in principle I am not opposed to the concept of 3-2-1 but I don't like the rigidity. I have found that slabs of ribs cook very differently from slab to slab and also smokers tend to have some variance from cook-to-cook.

For me, it's situational. If I have a real meaty slab that has really good bark but is barely bending with the tongs halfway up - yeah, a great opportunity to employ this method. If I do the bend test once good bark has been established and it cracks - sauce and finish within 20 minutes or so.

[bbqLuv]

Well said, we all need to tend to our cooks, hence I call it 10/2 ribs. My new catch phrase.
With 3-2-1 I have cooked some a little under cooked, some a little over cooked, but all were tasty. 3-2-1 got me started in my BBQ Hobby during retirement.