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 150-160º) 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 225º, 2 hours in foil, and 1 hour with sauce.
Would any of those methods work, or do you have other suggestions?
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 225º, 2 hours in foil, and 1 hour with sauce.
Would any of those methods work, or do you have other suggestions?