3-2-1 Ribs taking 8 hours

Well, there is no such thing as 'too tender' pork ribs... not under my roof. (no one's here to judge, just eat)

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Pulled Pork Ribs
I'm with you on fall off the bone, it's like Pistachios, you can eat them one at a time, prying open shells, or, just get a bag of shelled ones and go to town!
 
His grill could cook like RustyJake who's grill is OVER the Traeger probe, others like me the temp is much LOWER than the Traeger probe

I still say no reason at all to cook that low for ribs.
Based on the Fireboard thermometer my Pro 780 probe reads about 25 F higher... I suspect mostly due to probe location.
That said, I followed the Traeger recipe for babybacks -> https://www.traegergrills.com/recipes/3-2-1-baby-back-ribs
Its easy and there it has a video.
 
Too low for me with both temps... sorry but the 3-2-1 Method was NOT created from smokers that can even get that low.
3-2-1 is a conventional coal/wood smoker method and that's usually 225 - 250, then higher on the wrap!!
That method works great on my 1300. I did 180 for 3 hours, 225 for the rest and they finished in 5.5 hours.
 

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That method works great on my 1300. I did 180 for 3 hours, 225 for the rest and they finished in 5.5 hours.
No argument here that worked for you,
To Each his Own: I like them a lot more tender than your pics... which is what I get at higher temps.
3-2-1 has been around for more than 25+ years way before any "low temp capable" pellet pooper was invented on this scale.

BUT as wise RustyJake once said:

Like Matt Pittman says, cook it how 'you' like it. Most of the greats will tell you the best way to prepare anything is the way you enjoy eating it.

We all enjoy our OWN way of making ribs and Butts, Let's not forget, the OP's problem was 8 hours and still not done... so HE has to find out why and change something.
 

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