When using the 3-2-1 method for spare ribs, what temp is the best temp for the smoker?
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3-2-1 method question
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I like to run mine around 250Masterbuilt Stainless Steel 40"
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Yup----I like anywhere between 225° and 260°.
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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 anywayYoder YS480
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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.
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Originally posted by SMOKE FREAK View PostOr....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.
Originally posted by Conumdrum View Postthe hassle of the foil etc to 3-2-1 isn't worth it to me.
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I smoke everything right around 250 degrees, except for poultry. But having said that, ribs shouldn't be hurried in my opinion.Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
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Originally posted by SmokinOutBack View PostI 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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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.sigpic
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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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