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Rib rack with 3/1/1?

Topo GigioTopo Gigio Posts: 98
edited 5:52AM in EggHead Forum
I like using a rib rack for my ribs. Never tired 3/1/1 (or variation). How would I do the foil stage with a rib rack? If I have to remove the slabs, do I wrap each individually or all together in one packet?[p]

Comments

  • GrillMeisterGrillMeister Posts: 1,611
    Topo Gigio,[p]I remove them and wrap each rack individually in heavy duty foil then I lay them back on the grid without the rack meat side down.
  • thirdeyethirdeye Posts: 7,428
    Topo Gigio,[p]Wrap each rack, meat down, in it's own wrapper. You can move them into a preheated oven for this stage of the cook.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • PCO3PCO3 Posts: 50
    Topo Gigio,[p]I actually use the 3/2 method. I grill at 225 for 3 hours and then slather in my favorite BBQ sauce and place in tin foil and cook another 2 hours. Comes out the way I like them at least. They will fall off the bone but still firm. I am using Sam's Club baby back ribs which are Flintones huge though.
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