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Help with Ribs 3-1-1 please

RonboRonbo Posts: 90
edited 2:35AM in EggHead Forum
Can someone just make sure I have the right idea. Publix had a managers special on some plain ole spare ribs so I am going to give it a try tomorrow with some ABTs and Corn[p]3 hours indirect at about 225
1 hour indirect wrapped in foil with some kind of liquid at 225
1 hour direct with latter part adding the sauce @225[p]Sound about right?[p]Thanks for the help


  • BrianPBrianP Posts: 147
    I think you have the basic idea, although several people tweak the procedure to suit their own needs.[p]WessB's website has a real good description of the process.

    [ul][li]WessB's 3/1/1.5 procedure[/ul]
  • RonboRonbo Posts: 90
    Perfect! Thank you!

  • WessBWessB Posts: 6,937
    Thanks for the kind words...and believe me the process is NOT carved in stone..I constantly manipulate it myself...its all good..[p]Wess

  • tach18ktach18k Posts: 1,607
    Ronbo, bring the temp to 250 dome as this will be easier to hold.

  • BrianPBrianP Posts: 147
    Well, I always like to credit folks who helped with my successes. I tried ribs a couple of times just after buying my Egg, but they weren't anything special. Then someone clued me in on your technique. It is truly amazing how well it works. I made 6 slabs for a back yard block party and people loved them. One neighbor went out and bought an Egg the next weekend. I'm still learning and your tips have really helped me come along with my cooking.[p]Brian

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