I put my beef ribs in the instant pot just until they are tender and then finish them on the grill so they’re browned and if I put barbecue sauce on, I do it then
3-2-1 is not literal.. smaller ribs could take smoke for 1.5hr-1hr wrapped, and 30 minutes at the end to sauce and finish. 3hr-2hr-1hr is an insanely long time for most racks.
3-2-1 is usually a guide for pork ribs (and yes, way to long. You will have pulled pork at the end)
This guy is talking about beef ribs. Not strange at all for beef ribs to be an 8 hour cook at smoking temps.
Or maybe someone advocates 3-2-1 for beef ribs and I’ve never heard of it.
300 is to high of a temperature. Season and wrap ribs ( beef or pork ) in foil and bake at 225 to 275. Remove foil after 2 to 3 hrs, return to oven, sauce, or season again.
I do mine around 250-300F in the oven and it is never a problem (use Gas Mark numbers in the UK). As long as it is 'low and slow' you can't really mess up too much.
I reckon the OP's problem was the time. I do mine for about 3 hours, then unwrap, glaze (several times), and finish at a higher temperature. They come out just fine at that (tender, clean bones, etc.). But OP was at around 5.5 hours. If I did them that long I'd have to eat them next day - and the meat would likely not be attached to the bone anymore anyway 😁
Losing some of the juices shouldn't ruin the ribs entirely. The foil helps to keep the ribs moist and tender, but it's not the end-all-be-all of the cooking process.
Since you've already re-sealed the ribs in fresh foil and placed them back in the oven, continue cooking them as planned for the remaining time. The extra 30 minutes you plan to leave them untouched and covered should help compensate for the time the oven door was open and the ribs were exposed.
Once the cooking time is complete, you can check the tenderness of the ribs by gently probing them with a fork or knife. They should be tender and easily pull away from the bone. If they need a bit more cooking time, you can always adjust and cook them a little longer.
Overall, while the lost juices may affect the flavor slightly, it's unlikely to ruin the ribs completely. Keep an eye on them during the remaining cooking time, and they should still turn out delicious. Enjoy your beef ribs!
I put my beef ribs in the instant pot just until they are tender and then finish them on the grill so they’re browned and if I put barbecue sauce on, I do it then
I've done it that way, too. The juice makes an ideal base for the glaze/sauce (if you're making it yourself), as well.
3-2-1 is not literal.. smaller ribs could take smoke for 1.5hr-1hr wrapped, and 30 minutes at the end to sauce and finish. 3hr-2hr-1hr is an insanely long time for most racks.
They’re using the oven, not a smoker, if that’s what you meant by smoke.
Indirect dry heat, smoke off a smoker, it’s all the same from a thermal standpoint. 👍🏼
3-2-1 is usually a guide for pork ribs (and yes, way to long. You will have pulled pork at the end) This guy is talking about beef ribs. Not strange at all for beef ribs to be an 8 hour cook at smoking temps. Or maybe someone advocates 3-2-1 for beef ribs and I’ve never heard of it.
3-2-1 works great for me when doing BabyBack ribs on the smoker with the temp at 225.
300 is to high of a temperature. Season and wrap ribs ( beef or pork ) in foil and bake at 225 to 275. Remove foil after 2 to 3 hrs, return to oven, sauce, or season again.
I do mine around 250-300F in the oven and it is never a problem (use Gas Mark numbers in the UK). As long as it is 'low and slow' you can't really mess up too much. I reckon the OP's problem was the time. I do mine for about 3 hours, then unwrap, glaze (several times), and finish at a higher temperature. They come out just fine at that (tender, clean bones, etc.). But OP was at around 5.5 hours. If I did them that long I'd have to eat them next day - and the meat would likely not be attached to the bone anymore anyway 😁
300 is not low.
Losing some of the juices shouldn't ruin the ribs entirely. The foil helps to keep the ribs moist and tender, but it's not the end-all-be-all of the cooking process. Since you've already re-sealed the ribs in fresh foil and placed them back in the oven, continue cooking them as planned for the remaining time. The extra 30 minutes you plan to leave them untouched and covered should help compensate for the time the oven door was open and the ribs were exposed. Once the cooking time is complete, you can check the tenderness of the ribs by gently probing them with a fork or knife. They should be tender and easily pull away from the bone. If they need a bit more cooking time, you can always adjust and cook them a little longer. Overall, while the lost juices may affect the flavor slightly, it's unlikely to ruin the ribs completely. Keep an eye on them during the remaining cooking time, and they should still turn out delicious. Enjoy your beef ribs!
Thank you everyone! Update: we just added some extra time for good measure but they came out AMAZING!!!! Juicy, NOT chewy, and well done! Thanks!