311 method for spare ribs

Unknown

I have seen several postings mention the 311 method for cooking spare ribs. I have done a search but have not been able to find any recipe explaining this method. [p]If you can provide instructions or a link explaining this method it will be appreciated.[p]Thank you
MGC

Unknown

MGC,
Try searching for 3-1-1 or 3-2-1, you need the dashes.
3-1-1 is for baby backs, 3-2-1 for spares.
The numbers are the time in hours to cook the ribs at each of three stages.[p]Spares:[p]Prep work:
Put your ribs on a cutting board, bones up.
Peal the membrane off the back.
Slather with yellow mustard.
Cover with your favorite rub and work in a bit.
Cover and place in the refrigerator 24 hours, or at the very least, overnight.[p]
Cooking:
Remove from the refrigerator and place on the cutting board again while you prep your Egg, 250 grid temp, indirect with a drip pan.
3 - Put the ribs in the Egg, meat side up, for three hours.
2 - Wrap the ribs in heavy foil; add about 2 ounces of liquid – apple cider, or apple cider and apple cider vinegar are popular, seal the foil and place back in the Egg, bone side up, for 2 hours (1 hour for BBs).
1 – Unwrap the ribs and place them back in the Egg, meat side up, for 1 hour to firm up. If you are serving them wet, mop with sauce at 30 minutes and again at 15 minutes before removing.

Unknown

Prep work:
Put your ribs on a cutting board, bones up.
Peal the membrane off the back.
Slather *BOTH SIDES* with yellow mustard.
Cover with your favorite rub and work in a bit.
Cover and place in the refrigerator 24 hours, or at the very least, overnight.

thirdeye

Michael B,[p]The "proof goof" has bitten all of us. In one of my worst ones I inverted the types of green chile's used in my green chili recipe that Chuckles was making for a chili contest, going 40% heavier on the hotter chiles. As a stroke of luck I had his phone number and called him right when he was making it...it was a good lesson for me.[p]Hey, just a note about the rub times on your ribs...if the rub you make has a high salt content it can actually begin to cure the rib meat and give it a ham-like texture if left on too long. In those cases I just do a sprinkle before the slather and then add more an hour before they hit the pit.[p]~thirdeye~

Unknown

MGC,[p]My only two cents here is that I follow the directions Michael B listed, but I take the plate setter out (carefully!) for the last 30 minutes or so and get some direct heat on the ribs to get a wee bit of char and to "fix" the basting sauce if I'm using any.[p]Hank

Rick G

MGC,
Check out this web site

[ul][li]http://www.wessb.com/Cooks/cooks.htm[/ul]

Unknown

Michael B,[p]Thanks for the great tips. I am going to give ribs a try this weekend. The rub recipe looks great[p]Thank you
Morrie