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Vent: tried the 3-2-1 ribs method at a backyard cook in Fort Worth and they came out mushy
Did a cook for about 20 people at my buddy's place in Fort Worth and ran 3-2-1 on two racks of spares, wrapped tight in foil with apple juice for 2 hours. Pulled them after 6 hours total and the bones slid right out, which sounds great until you realize they tasted like pot roast and the bark was gone. Turns out my smoker was holding closer to 275 the whole time, so those wrap hours basically steamed the meat. Anyone else running hotter pits had to cut the wrap down to 45 minutes, or am I the only one who learned this the hard way?
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the_jade11d ago
Man, that hurts to hear because you clearly put the work in and it just got wrecked by a temp you didn't know about. I've had the same thing happen and it's such a letdown when you pull the foil back and the bark is just gone, all that nice crust sitting in a puddle of juice. My pit runs hot too, usually around 270 to 285, so I feel your pain. For me the wrap is the real killer, I cut mine way down to like 45 minutes to an hour and it made a huge difference. You still get that tender pull but the meat doesn't turn into shredded beef. Don't beat yourself up, next time you'll know your pit lies to you and you can plan around it.
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