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  • 3-2-1 method question

    When using the 3-2-1 method for spare ribs, what temp is the best temp for the smoker?
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  • #2
    I like to run mine around 250
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    • #3
      Originally posted by Doug S. View Post
      I like to run mine around 250
      Thanks!
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      • #4
        Originally posted by Doug S. View Post
        I like to run mine around 250
        Yep!! X2!!!
        Brian

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        • #5
          Yup----I like anywhere between 225° and 260°.

          It's all good!!

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          • #6
            Or....220-275...

            It's all gonna get ya there
            Craig
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            • #7
              I almost always go 225 on all ribs and spares never need the full hour at the end if doing 3-2-1. I actually prefer 4-1.5-.5 still at 225. When I go 250, it knocks off about 45 minutes, and at 275 it knock off about 1.5 hours. That's how my smoker works anyway
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              • #8
                I have a YS640. When I do ribs I keep it at 235 or so at the grate with my Maverick.

                I do baby back ribs, which take less time than a full St Loius or a trimmed St Louis rib rack. We just like them better.....

                What I found is the 3-2-1 with baby backs makes them the fall-off-the-bone type. Too tender for me. So I have gone to just cooking the ribs nekkid with a spritz bottle till done. St Louis style will not be as fall off the bone since they take longer to cook.

                Depends on how you like your ribs. I like a bit of a bite, and the hassle of the foil etc to 3-2-1 isn't worth it to me.

                BTW, retired AF, glad to have you here!

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                • #9
                  Originally posted by SMOKE FREAK View Post
                  Or....220-275...

                  It's all gonna get ya there


                  Wide temp range mo' better, less stressful. I usually shoot for (or set the temp to ) 240° but if it ranges between 225° and 260° I don't worry too much about it.

                  Originally posted by Conumdrum View Post

                  What I found is the 3-2-1 with baby backs makes them the fall-off-the-bone type. Too tender for me.
                  If I recall correctly, suggestion for baby backs is usually 2-2-1. 3-2-1 is the suggestion for spares.

                  Originally posted by Conumdrum View Post
                  the hassle of the foil etc to 3-2-1 isn't worth it to me.
                  Agreed. Much less hassle not foiling.

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                  • #10
                    if not foiling keep them well basted.

                    And don't necessarily stick rigidly to the times - when they're done - eat them :-)
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                    • #11
                      I smoke everything right around 250 degrees, except for poultry. But having said that, ribs shouldn't be hurried in my opinion.
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                      • #12
                        Originally posted by SmokinOutBack View Post
                        I smoke everything right around 250 degrees, except for poultry. But having said that, ribs shouldn't be hurried in my opinion.
                        X2. Don't forget, the 3-2-1 / 2-2-1 methods are just suggestions. Depending on your ribs, your mileage may vary.


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                        • #13
                          OK, no pictures but I used the 3-2-1 method on three racks of ribs yesterday. We had invited several of our friends over to eat with us and I knew we need a good bit of chow for these folks.

                          All I can say is, the 3-2-1 works for me! With out a doubt, that was the best ribs I have ever cooked. Everyone loved how tender they were and ate the majority of them. Heck, that was in addition to a fatty I rolled up and smoked as well.
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                          • #14
                            ya 3-2-1 is usually a winner! Good job!

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                            • #15
                              242 seems to be my "sweet spot" for barbecue, but 15 degrees either way won't hurt it, either.
                              Fundamentals matter.



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