Thread: Using the 3-2-1 method

Is this a Quiz? I say 160

When you pick the slab up and it try's to break apart, it done. Doubt you could use a meat thermometer on them, they're too thin.

You do not cook ribs to a internal temp.....that is only for large thick pieces of meat like a ham, boston butt, beef roast etc.

Originally Posted by majflyboy

What should the internal temp of the ribs be??

Really Good!!!!!!!

Originally Posted by "G"

You do not cook ribs to a internal temp.....that is only for large thick pieces of meat like a ham, boston butt, beef roast etc.

Exactly what G said.

Yep those ribs are a timed cook at 225.....thats the 3-2-1.....I actually do mine 3 hrs unwrapped....two hours wrapped......and only 30minutes unwrapped with the bbq sauce

Did my first ones like that yesterday Tommy. Best rib's I have every cooked. Wife even complimented them, which is saying something for my cooking They just feel off the bones but just the right amount of chewiness.

Originally Posted by "G"

Yep those ribs are a timed cook at 225.....thats the 3-2-1.....I actually do mine 3 hrs unwrapped....two hours wrapped......and only 30minutes unwrapped with the bbq sauce

That's exactly how I'm doing mine this time except that I added DD's overnight soak in Pineapple juice. And, after the first step I realized that I couldn't do step #2 with a temp probe in it anyway. Appreciate all of the helpful responses, I'm learning a lot from them.