3/1/1 question

Unknown

Will somebody post the whole recipe?[p]I've found bits and pieces all over the forum.[p]What temp(s) do you cook at? Is the 1st 3 hrs indirect? etc.[p]Thanks

Fidel

utvolegger,[p]Rub your ribs with whatever spice/mustard/flavoring combination you prefer. Get the dome temp in the 250 range with a plate setter so you can cook the ribs indirect. If you don't have a plate setter then use a drip pan or some other means of deflecting the heat from the meat.[p]The first 3 hours of the cook are done bone side down.[p]Next, place the ribs in aluminum foil. I like to add a few pats of butter and a heavy spritz of apple juice, then seal the foil. This will braise/steam the ribs to get them extra moist and tender. Keep the temp the same and cook indirect in the foil for the next hour.[p]For the final hour (or so) remove from the foil and continue to cook indirect - adding whatever sauce you want for the final stage.[p]You can vary the times a bit making sure not to overcook. Take care when removing from the grid as they will likely fall apart.[p]Enjoy!

Unknown

utvolegger,[p]Three hours indirect, then[p]one hour indirect in foil (perhaps with apple juice or other liquid), then[p]one hour direct, applying sauce the last 20-30 minutes.[p]Dome temp steady at 250-275 degrees throughout, maybe a little higher when going direct. Adjust depending on doneness of ribs, as my last batch was too far along to justify an hour direct.