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3-1-1 Rib Method
Comments
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RajunCajun,
1. Stablize dome at 250. Indirect setup.
2. Cook ribs for 3 hours indirect.
3. Wrap ribs in foil (perhaps adding some liquid inside the foil) and cook indirect for 1 hour.
4. Remove ribs from foil, remove plate setter, and cook ribs over direct heat for 1 hour, basting during last half-hour or so.[p]Note: I have found that most baby backs (or other thin and less fatty cuts) will cook using a 2-1-1 .
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RajunCajun,
1. Stablize dome at 250. Indirect setup.
2. Cook ribs for 3 hours indirect.
3. Wrap ribs in foil (perhaps adding some liquid inside the foil) and cook indirect for 1 hour.
4. Remove ribs from foil, remove plate setter, and cook ribs over direct heat for 1 hour, basting during last half-hour or so.[p]Note: I have found that most baby backs (or other thin and less fatty cuts) will cook using a 2-1-1 .
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RajunCajun,
go to wessb's site that were i go most of the times for a good pictorial step by steb cooking methodes.
www.wessb.com
good luck
mike
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How about using BBQ sauce for the foiled portion?
It seems that people use water or apple juice.
Too thick? Too sugary?[p]I haven't done these yet (maybe Sunday), but I'm
thinking of adding the BBQ sauce then instead of
for the last hour. Or would it burn too much in
that last hour? Hmmmmm....thinking as I type...
that may be it.[p]Frank
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sneezix, interesting idea, but I don't think it will work. I've seen posts where people add honey to the foil step. My guess is that BBQ is too thick and sugary, though maybe no more so than honey. But there are the other ingredients in BBQ sauce, and it would probably start burning (blackening) in the foil, only to continue in the last hour.
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sneezix,[p]Actually, tomato based sauces will pull a ton of flavor out of the meat. Especially, when wrapped. Mustard or very thin vinegar sauces will not BUT anything vinegar based may have a negative reaction to the aluminum foil.
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BYC,[p]That's some good info. Thanks!
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