3-2-1 Method for Loin Back Ribs on Traeger
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3-2-1 Method for Loin Back Ribs on Traeger
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Thread: 3-2-1 Method for Loin Back Ribs on Traeger

  1. #1

    3-2-1 Method for Loin Back Ribs on Traeger

    I've picked up some loin back ribs at Costco (~3 lbs. each rack, so these are not baby back ribs) to smoke for a party I'm having tomorrow. I've never cooked a rack so big--I've stuck with the baby back so far. I'm a little bit worried that the 3-2-1 method for loin back ribs might not be enough time to get them as tender as baby back ribs are using the same method. Part of my concern is that the Traeger 3-2-1 recipe has one put the grill on "smoke" (which in my experience is only about 150-160) for 3 hours, and then increase the temperature to 225 for the "2" and "1" stages.

    Will I need to make any adjustments in timing or methodology to get tender ribs for my party?

    One option is to base the timing on the temperature of the meat, which is obviously fairly hard with ribs because of the bone, but these might be meaty enough to make it work. But I don't know what temperatures I'm aiming for at the various stages. I've also considered doing 2 hours on smoke, 2 hours on 225, 2 hours in foil, and 1 hour with sauce.

    Would any of those methods work, or do you have other suggestions?

  2. #2
    Well I have waited for 3 days for the guys in the know here to answer you as I am the rookie here. To me "smoking" is under 250. I have been doing mine at 220-225.

  3. #3
    3-2-1 works well on St Louis spares at 225. Loin backs would likely be overdone if you run a higher temp. Depending on your preference with regards to tenderness I would run the grill at 225 and do times of more like 2.5-1.5-1.
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  4. #4
    FYI... I have a Yoder Pellet Smoker and cooked three racks of Baby Backs today. New to Smoking... Read about the 3 -2 -1 at 240. All I can say is I never made it to the 1. Did 3 then wrapped in foil with some butter and Apple Juice. Took the foil off after 1.5 hours and the ribs were way to soft to put back. The tasted great, but I don't like fall off the bone, which theses were after the 3 - 1.5. Can't imagine how they aren't over cooked at 3-2-1, but maybe I need to drop the temp down to 220... I was just following one of the online recipes.

  5. #5
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    Go to Big Poppa's website and click on BPTV. He has a lot of instructional cooking videos and one on St.Louis ribs. I think you'll find that he runs a higher temp. than 220-225F. They also take longer than BBacks.

  6. #6
    Sometimes loin backs are thicker than spares, sometimes spares are thicker and have more meat than loin backs. It depends on how they were cut.

    I treat loin backs, baby backs and spares exactly the same as far as time, temp, etc. If you have a method you've used before, with spares or baby backs, just stick to it and I'll bet you'll be fine.
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    Here is my take...3-2-1 is a horrible way top make ribs...I dont know any top smoker that cooks them that way and I dont knopw anyopne that tries it more than once unless they like soup.

    Also please keep in mind that the one poster that says smoking under 250 is correct but the trends defy that absolute...there are many benefits to a hotter smoke...including time on the cooker.

  8. #8
    Cooked my second batch (Baby Backs) on the smoker... Same prep, No Foil, 3 Hours @ 275, and then sauced and let cook after lowering the temp to 225 for another half hour to glaze the ribs. Much better.... Still not there yet, but making good progress. They were at Temp at the 3 Hour mark, so next time I'll try saucing at 2.5 hours....

    Richie

  9. #9
    dont use foil unless you are under a time crunch...foil will change the texture even if you unfoil and " set the bark"...wrapping briskets,ribs, pork butt and especially chicken in foil is just a crutch to created tenderness/steam when you dont have time to do them properly....
    killer q

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  10. #10
    Quote Originally Posted by killerq View Post
    dont use foil unless you are under a time crunch...foil will change the texture even if you unfoil and " set the bark"...wrapping briskets,ribs, pork butt and especially chicken in foil is just a crutch to created tenderness/steam when you dont have time to do them properly....

    For many, including me, foiling is a PREFERENCE, NOT a crutch! If there's one thing I've learned about BBQ it's that there is no one "proper" way of doing it.
    Last edited by TentHunter; 09-11-2014 at 06:03 AM.
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

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