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3-1-1 Rib Specifics
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Why1504
Posts: 277
Could someone please post the specifics for cooking ribs using the 3-1-1 method. I know 3 hours indirect, 1 hour in foil, and 1 hour out of foil with sauce going on in the last 10 minutes but I don't know temps. Is it 250 start to finish?[p]Thanks.
Comments
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FNP,[p]here are a couple urls that go over the details[p]http://www.wessb.com/Cooks/foilribs/foiled_ribs.htm[p]http://www.tm52.com/bge/[p]
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gdub16,[p]
THANKS!!
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FNP,[p]Anywhere in the 225-275 range will work just fine. You may neeed more than 10 minutes for the glaze to caramelize though.
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