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Ribs, couple of quick questions

I am doing some Ribs this weekend and I'm torn between 2 methods. Either I do indirect until the meats off the bone 1/4-3/8 in. using a plate sitter OR the 3/1/1 method. Any thoughts??? also, I got a maverick et-73 and it worked out great on a butt that I did, does anybody use a thermometer on ribs??? and how do you go about doing the direct method with the ribs on the 3/1/1. Thanks!!! When's the Missouri Eggfest???


  • Matty in the STL,[p]The 3-1-1 method is INdirect for all but the last hour. And I recommend it.

  • No thermometer on ribs. And try the 3/1/1 indirect with plate setter. You won't be disappointed!
  • Matty in the STL,
    3/1/1 Is the way to go. That last hour is the time to pull that platesetter off, put your sauce on and crisp it up a bit. Mmmmmm. Ribs.[p]Stefan.

  • billygbillyg Posts: 315
    The 3/1/1 method is indirect and I have had great results with the dome temp at about 250.
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