New to pellet grill. First time doing ribs. I read the attached and for some reason took that tomean set the grill to "smoke" for 3 hours THEN start on steps 12&3. So now the time it will he ready is three hours sooner than anticipated. Can I just let it roll for longer while wrapped in foil to avoid it drying out? Maybe just cut the 185 degree part to an hour or soandd pull them two hours earlier than I expected to and reheat them when guests arrive?
Thoughts? Thanks in advance!!!
by DirtBoy123
6 Comments
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The 3-2-1 method is a 6 hour cook time. Also, if you just “smoked” your ribs for 3 hours I would think they would be just fine as long as you follow the rest of the recipe.
Personally, I think the 3-2-1 method is trash.
I’d pull them when they are done and just let them rest in a cooler with towels. They’ll maintain their heat. Odds are they will be on the over cooked side, mushier, but they shouldn’t dry out. That’s what I’d do. I’m sure there are plenty of ways to make it happen. I doubt they will be bad either which way. At least you caught it and didn’t do a 9 hour smoke. They’d probably be toast then
Yeah I don’t agree with that method in your picture. 3 hours at 225, pull and wrap tightly in foil with some honey and butter or even brown sugar and butter for an hour and a half. Unwrap them sauce em up if you want and put them back on at 225 for another half hour or so. 225 the entire way through and they will be perfectly cooked.
3-2-1 is a classic method for juicy, fall off the bone ribs, nothing wrong with it. I find they steam a bit too much in the wrap though, better with paper wrap but still the same issue, and they’re a bit more fuss which can be annoying if you’re doing a bunch of em. I’m a proponent of the no wrap myself and I usually rub em and smoke em for about 3ish hours at 160-180 and then crank it up to 225-250 for the “cook” phase. I also baste them with some smoked tallow or lard at this point to make sure they stay nice and juicy. All this with meat side down, that way the shape of the ribs keeps the tallow from running off. When they maybe 30 mins to an hour from done I’ll flip em meat side up and give them a light brush of tallow again and then that’s it. They’re done when I slide a thermometer pen in between the ribs and it pushes in smooth with no “snagging” on any connective tissue, everything is rendered at that point. If you like a sauce bark you can brush that on there for 20-30 mins or until it gets tacky but not burnt, I usually don’t and just let people dip in the sauce on their plate as they prefer. Ribs are always juicy enough that they never need any though. This way usually gets me nice tender ribs that aren’t falling apart but also don’t need much of a pull at all to get the meat off the bone. No “hamminess” to em and a nice light bark. Bbq is all about experimenting till you find your way, enjoy the process and all the ribs along the way. Feel free to hit me up if you have any questions!
If you do the 3-2-1 method properly you will end up with overcooked, mushy ribs. It should probably be discontinued.