3-2-1 Ribs too dry?

[kelea]

Hi! I have a junior elite Traeger (the mini one) and have been trying the 3-2-1 rib recipe. I'm able to get really good smoke flavor on the rib but I feel my ribs are dry. The bones definitely come clean off but the meat isn't quite a tender as I hope. It's a little chewier. What should I try to improve the juiciness of the ribs?

[TX1911]

Welcome to the forum! If you get a chance, stop by the New Members section and introduce yourself!

Now, on your question, I'd have to ask a question in return. Are you speaking of spares or baby backs?

For baby backs, I do more of a 2-2-1.

For spares, it's more of a 3-1.5-.75 ratio.

[OldUsedParts]

Welcome, Kelea, are you spritzing during the cook? Do you wrap in foil and, if so, when and how long?

[Txdragon]

Given the description of the finished product, I'm gonna take a shot that these are babybacks. Even in some of the worst bbq I've eaten, i've never come across chewy spares. A proper 3-2-1 method includes wrapping for 2 hours so this would tenderize the meanest of spares. Given that the bones pulled clean, tender shouldn't have been an issue. Either you got some tough pork or you need to calibrate your thermometer.

[Papa Tom]

Not that there is any perfect method to do ribs, here is my method. (pellet pit)
1 Hr @ "Smoke"
1 Hr @ 275°F naked
1 Hr wrapped w/half cup liquid (typically white wine)
1 Hr naked again
check for done cracking at the 45° droop
Glaze n go 20-30 min to set glaze.

They do vary a bit batch to batch but they are always good.

[txsmkmstr]

I'll toss out another question.... What temperature are you smoking at? Low and slow (225*) often associated with the 3-2-1 method will dry them out for sure.

My ribs started getting good when I bumped the temps more toward 250* - 275*.... Shaved off a couple hours too.

[Chasdev]

I also favor 275 for pork..

[texasbred]

I cook almost everything around the 275 mark, but that's mainly because my pit maintains better at 275 that 225. It's possible that you just ended up with a tough cut.

Also I don't like to do it but sometimes we will buy meat on sale and freeze it, then cook a bunch on the weekends. I feel like it's fine for backyard work but I do notice a difference between "fresh" and previously frozen, comparing tenderness.

[Okie Sawbones]

Another fan of 275. 2--1.25--0.5 for St. Louis, depending on size. I try to cook 3.5 lb. racks to stay consistent.