3:1:1 method for ribs

Unknown

Hello folks - I am a new owner of a large Green Egg and I am just a novice. I have been experimenting and generally extremely pleased with the results. Interestingly enough, I baked some pizza and a lasagne on the thing a couple of weeks ago and they were incredible. Anyway, I haven't been so successful with ribs. I have been monitoring the group and ran across a 3:1:1 method for ribs folks say is fairly fool-proof. I would like to pose a few questions to the group, if I may:[p]Could someone provide a link where I could read the instructions for this method in detail. In my Google searches, I have found some people describe it in passing, but haven't seen a complete description. I gather it is 3 hours indirect heat uncovered, 1 hour indirect heat wrapped in foil, and 1 hour over direct heat uncovered all at about 250-275 degrees. Is this about it? [p]For the first two steps where you cook with indirect heat, how do you position the ribs? Do you use a rack or something with a pan underneath to catch the drippings?[p]If I have a bunch of slabs to cook for a neighborhood party, can you stack these on top of each other? Or, can you use the grill extender and do two layers of ribs at the same time?[p]I have heard reference made to a plate setter (sp?) - is this the indirect cooking thingee that is sold as an accessory?[p]thanks for any and all help and sorry if these are somewhat simple-minded questions.[p]Brian

Wise One

BrianP, actually it's 3/1/1.5 (new edition I guess). You can find it on gfw's (Gordon Weis') website below. Select 'Recipes' from the left hand side and then select 'Ribs'. You'll find it there with several other great rib methods.

[ul][li]gfw Website[/ul]

WessB

Wise One,
You can also see my version in the "Cooks" section of my website..I would not stack ribs on top of one another as they wouldn`t brown properly, using a rib rack would be the best IMO....HTH[p]Wess
[ul][li]WessB`s[/ul]

Unknown

WessB,[p]Thanks to Wess and Wise One's great tips and responses. A follow-up, if I may. I read on one of the sites you mentioned that one person did the first two steps and stopped, then finished off with the last step on a camping trip. Do either of you see a problem with this? I suppose you would stop after the second step and refrigerate the ribs in the foil and then cook for the remaing 1.5 hours the day you want to serve them. I need to cook about 6 racks for a party and I doubt I can do all at once.[p]manythanks,
BrianP

WessB

BrianP,
I have never tried a partial cook, but don`t see why you couldn`t do it....and 6 racks should fit with a rib rack, you can get one at Lowes or Home Depot pretty cheap.[p]Wess

billyg

Brian,
I've had good success with the following. 3 hours indirect at 250 on a rib rack. (membrane removed, both sides covered with yellow mustard and a rib rub of your choice) 1 hour wrapped in foil (do not need the rib rack for this step) 1 hour direct or indirect, however you feel, saucing with BBQ sauce of your choice, being careful not to burn.
billyg