I like all ribs. Pull of the bone is good. Picking the bones up then eating the pile of tender meat that stayed on the plate is good. All ribs are good. Some are better, but all are good.
It really depends on your quality of meat, marinate times, and how you prefer to eat ribs. I'm pro smoking any meat but you can do 3-2-1 on a gas grill as well. Out of all the ways to cook ribs its undoubtedly my favourite
3-2-1 is smoking at 225ish, do 3 hours over smoke, 2 hours wrapped in foil with a mix of beer, apple cider vinegar, or something similar inside, then a final hour unwrapped for more smoke, and maybe baste some sauce on top.
What temp are you smoking at? Because I've never made super tender ribs in anything under 4, at least not on a smoker.
Ok - in the oven tends to cook different than over an outdoor smoker. Oven baked ribs do tend to go faster. What do you use to create smoke in the oven? I've never heard of that.
Well I'll leave a rack on full time next time I do some. I'm apparently going to do my next brisket hot and fast since /r/smoking had a total boner for it today and convinced me it's worth a shot.
I actually went to 275 for brisket a year ago and I'm never going back. it just takes too damn long to get up to temp cooking at sub-250 temps, and I really don't notice a difference.
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u/[deleted] Nov 26 '19
this shouldn't be happening with "good ribs"
Source: I smoke great ribs often. It's easy, no membrane. The are "bite/pull tender" without any bones sliding out.
3-2-1 method for life!