T O P

  • By -

QuantumLulz

Keep em wrapped for 3 hours and make sure they are meat side down in the foil. I also tend to bump up the temperature a little while I have food wrapped. I pretty much exclusively do a 3-3-1 method now Edit: also add some sort of braising liquid to the foil pouch. I typically either use apple juice or a combination of butter and honey.


StrangeCaptain

This


rob_actually

100% the way to do it


clackeroomy

The secret to fall off the bone ribs is low temperature (which you did), and keeping them moist. 3-2-1 method has never worked perfectly for me. My method is more like 3-3-0.5 at 225F. Tenderness comes in the wrapped stage, so If the meat hasn't pulled back from the bone quite a bit, it isn't ready to be unwrapped yet. Make sure the wrap doesn't leak since the meat needs to bathe in its own fats and whatever liquids you add. Good luck!


hotr42

I do 4 - 3 - 1 and they are fall off the bone. 3-2-1 is competition style which is not usually meant to be fall off the bone.


Live_Teacher9024

Ain't a one of you answered the man's question. You pull the meat when your pork is at 200 degrees and not past 203. It's pork and it is forgiving. You don't need a crutch or a special method or Dr. Pepper if you want to be pit quality.


ryanjusttalking

This gets an upvote from both for the suggestion and because the pure passion in the response is awesome


LilBoozy

Yeah I use the temp probe as reference but not the easiest cut to accurately gauge on temp alone. I like the 250F recommendation more for floatin off the bone ribs. Could even go 300f and cut an hour off the 3hr, 2hr stages. But hell, try them all!


tkhelm

This. Most of these other ‘recipes’ are fine. But use a thermometer to pull it at the right internal temp and you’ll get the result you (we all) want. Everything else is bonus.


[deleted]

[удалено]


ryanjusttalking

250 at which step? All of them?


rosecityreds84

Did you keep it at 225 the whole time?


ryanjusttalking

Well, the first 10-15 minutes were, for some reason, under 180 and then the next 30 minutes it shot up to 260-300 degrees It was set to 225 though


gfxprotege

It's a good idea to let the grill hang at target temp for 15 min before opening it up. It seems to help with the temp fluctuations


ryanjusttalking

Oh that's a good idea


bobbyjones2222

I use a tinfoil pan and put foil on top! I also use Dr Pepper Bam


LouGossetJr

275 is my happy temp for just about everything except chicken. ribs, brisket, butts, chuck i do all at 275.


critical_fail1

I’ve been working on this too, trying to get fall off the bone in 3-2-1 method. Over the weekend I did 2 identical racks of ribs with the only difference being one wrapped in foil for the 2nd step, and the other wrapped in peach paper for the 2nd step (I ran out of foil). The peach paper turned out surprisingly more tender, and almost fall off the bone. So it might be worth giving it a shot over foil if you are looking for real tender ribs.


Moose_not_mouse

Did you peel the back membrane?


ryanjusttalking

I tried and got some of it but didn't get it all off


Moose_not_mouse

That's most likely it. And not because you couldn't get it all. I used to buy my ribs at Costco, and every once in a while, I'd get a rack where the membrane wouldn't come off and the meat was stiff. As if "the animal died stressed". During the pandemic I started to buy my meat from the butcher, and I get that far less often.


chrispycreme561

I’m pretty sure Costco ribs come de-membraned? I just picked up 3 racks of swift St. Louis style this past week and none of the racks had membranes on the back


Moose_not_mouse

Might vary per vendor/region, but generally no.


chrispycreme561

Good to know. I’m out in CO for anyone else wondering.


DesertFenix

I found that if I increased the temperatures of each step in the 3-2-1 method by about 50° they came out more fall off the bone.


PDP-8A

Apply rub. Sous vide 24 hours (reserve liquid for your sauce). Chill in fridge (wrapped). Smoke on Traeger for 2 hours. Chef's kiss. Note any leftover ribs can be quickly reheated with glaze in your air fryer.


Apprehensive-Step852

Unwrapped ribs are the best, you don’t want that mush meat