My background - I've done a ton of grilling and smoking but it's all been trial and error. Some great results, some OK. Using 3-2-1, is the final hour back in the smoker unwrapped or is it on the grill to carmalize the outside? I did this recently and the ribs, which were nice and juicy coming out of the foil, ended up a bit dry after grilling. I obviously grilled them for too long, but I didn't grill them for an hour! Thanks for your responses.

Gary

Gary,

The final hour IS in the smoker. Those (like myself) that use the grill just do it for a few minutes, just to caramalize the sugars in the sauce. If you placed the ribs on your grill (even indirectly) for an hour - that's why you ended up with dried out meat.

If you are smoking babybacks (vs spares), you do have to cut the 3:2:1 down by some. These "less meaty" ribs cook much more quickly than the spare ribs. I shave almost two hours off (two unfoiled, one hour foiled, half hour unfoiled) all IN the smoker. Then 8-10 minutes on the grill where I apply my sauce.

Mike

Thanks, makes total sense.

Check out these:


Unfoiled
Click to view attachment

Foiled
Click to view attachment

Grilled
Click to view attachment

Served
Click to view attachment


Mike

wow those ribs look good...if youre in the neighborhood...can you stop by on the 20th to help me out...

You didn't post the empty plate, Mike! lol