Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

3/1/1.5 method and spare ribs?

edited November -1 in EggHead Forum
Will this 3/1/1.5 work with fatty spares ribs or just baby backs?

Comments

  • GfwGfw Posts: 1,598
    S12_11_9910_48_01.jpg
    <p />Devin S., check out the link - the ribs were good but I think that I also overcooked a bit - I let the temperature climb to 300 degrees durin the early part of the cook and I failed to shorten the cooking time - this was one of my early 3/1/1.5 experiments.[p]BTW - I experiment about evey week but mostly with baby backs - Life is GOOD!

    [ul][li]3/1/1.5 Spare Ribs [/ul]
  • Devin,
    I have used the 3/1.5/1.5 method and also the straight 6 hour method, both using a drip pan and 225 degrees. Using either method I found them to be the same in texture and quality. I will not fool with the aluminum wrap stage any more, just slow down the temperature a little and eat the best ribs to be cooked. Yes! When using the straight method I only needed 5 1/2 hours.[p]N.W.

Sign In or Register to comment.