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[MMike]

This works much better than 3-2-1 for me...

GMG set at 225.
2 hour smoke
1 &  1/2 hour wrap.
Perfect IMHO
3 hours at 225 dries them out.
How about Yall?

[Bentley]

3 hours, bone down at 275°!

[triplebq]

This works much better than 3-2-1 for me...

GMG set at 225.
2 hour smoke
1 &  1/2 hour wrap.
Perfect IMHO
3 hours at 225 dries them out.
How about Yall?

That is pretty close to have I do when I wrap my ribs. They tend to come out pretty nice.

[Th3Batman86]

I'm with Bent. I don't mess with a bunch of hullaballo with ribs. I do four hours and I sauce at three. Spritz every hour. Don't mess with wrapping or changing temperature or flipping. I don't understand the people I see coating in butter and honey and brown sugar and wrapping in foil. I saw a video the other day where a guy covered his brisket in butter then foiled and put it back for the "crutch". Butter on a brisket!!

[Bentley]

All about what works for you at the time, and maybe becoming a little more simple is better attitude.  15 years ago I did the same thing, and 20 before that I used to boil my ribs before I grilled them!

I don't understand the people I see coating in butter and honey and brown sugar and wrapping in foil.

[Th3Batman86]

All about what works for you at the time

Truer words never spoken. What is BBQ if not self expression through fire and meat.

My MIL once told me the secret to bbq chicken (bbq meaning gasser to her) was to microwave it first. Otherwise it always burns on the outside before it is done.

[Bar-B-Lew]

3 hours, bone down at 275°!

+1

I am all about keeping things simple (where I chose to do so  )

[grilltreats]

This works much better than 3-2-1 for me...

GMG set at 225.
2 hour smoke
1 &  1/2 hour wrap.
Perfect IMHO
3 hours at 225 dries them out.
How about Yall?

That's funny because I did the 3-2-1 today on a couple of slabs for the first time after watching some comp rib videos and you are spot on.  Three hours at 225 is too long.  I should have pulled and wrapped at two hours.  They came out a little dry and over cooked with no bite.  it was hard to even get them out of the foil without them falling apart.  This was on a KJ.  I can't wait for the RT-700 to get here.  My second try at comp ribs will be much improved.

[rfdong]

Are we talking Baby backs or St Louis?  Or both?  Curious.  Thanks

[MMike]

Baby Back Ribs in my case.

[David]

I like my ribs just like Bentley 3 hrs at 275  but my wife likes ribs falling off the bone,  so most of the time I cook at 250  for two hrs then rap for 1 hr 15 min then back on pit for about 30 min with sauce.

[Canadian John]

All about what works for you at the time, and maybe becoming a little more simple is better attitude.  15 years ago I did the same thing, and 20 before that I used to boil my ribs before I grilled them!

I don't understand the people I see coating in butter and honey and brown sugar and wrapping in foil.

What, BOILING? Man, that takes me back decades. I cringe at the thought.

[grilltreats]

Pork loin ribs in my case.  I can say that they were tasty, just glad no guest were being served them.  I have a couple of slabs on standby for the new grill coming.  Can't wait for a do over.

[pdf256]

I have switched to 3 - 1/2 - 1/2.

I do the first 3 hours on Hi-Smoke on my CC Woodwind ( about 225 ).

Wrap in foil upside down for 1/2 hour at 225 and then 1/2 hour unwrapped at 300 with a bit of sauce brushed on.

Did some last night that came out pretty good.  They were sold as baby-backs but were on the meaty end, for a smaller rack I might cut down to 2 hours or so for the smoke.

[okie smokie]

3 hours, bone down at 275°!

Baby backs, or St. Louis, or just spares? 
And-- do you sprits or swab them at all?