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That time my brother-in-law swore by the 3-2-1 rib method and I finally tried it
My brother-in-law Mike kept telling me his ribs were the best because he followed the 3-2-1 method at exactly 225 degrees. I always thought it was a gimmick but last Sunday I did a rack of St. Louis style ribs from Costco using his exact temps. They came out fall-off-the-bone tender with a perfect bark, not mushy at all. Has anyone else found that method works better than just straight smoking the whole time?
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the_miles4mo ago
Wait, did he actually wrap those ribs in foil for the 2 hour stage? Because that's the part that keeps them from getting mushy if you do it right.
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ryang774mo ago
@the_miles has a good point but I wonder if the real issue is the meat quality itself. Some of those cheaper supermarket racks just don't hold up no matter how you wrap them. Ribs from a butcher with good marbling usually come out better regardless of foil timing.
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