Have CHEYENE and lately ribs aren't cooked all the way using 3-2-1 method @ cooking temp 250 degrees. Any sugggestions, i do use a heat management plate
Time is not the rule, but rather a guideline. You should cook till the meat is tender, and not by a set timing on a clock.
The 3 is a guideline for when the ribs should be on the cooker unwrapped. This is not an absolute. There are 2 indicators for wrapping; First is making sure the bark is "hard set" (you are unable to scratch off the surface of the meat with a fingernail), and second is the color of the meat. These can happen at the same time, or the color may be right where you want it but the bark is not set, or the bark is set and the color is not right. Nothing is absolute, that's why it is called cooking, and you are called a cook.
The 2 is a guideline for the length of time that the ribs need to be on the cooker wrapped in foil. Again, this in not an absolute. Ribs are all different, and will cook differently. You may have a rack of ribs that is still not tender after 2 hours, or you may have a rack of ribs where the bones all fall out when you try to pick it up after 2 hours in foil.
The 1 is a guideline for the time it may take the ribs to tighten back up a little, and/or set the sauce, if you use sauce. Again, if the ribs are done when you unwrap, you do not have to put them back on the cooker, just sauce and let the residual heat from the meat set the sauce.
Again, time and timings like 3-2-1 are NOT the rule, but rather a guideline. The meat will tell you when it's done by the "feel" when probing.
Hope this helps
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