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Question on 3-1-1.5 method

WJSWJS Posts: 54
edited 1:09AM in EggHead Forum
I just about always use this technique, and get good results, but I have a question. When removing from the foil, there is alot of juice from the ribs. I'm wondering if there is a different method that can reduce this, as it seems a waste, yet still get the results (fallin off the bone & good flavor).[p]I'm thinking about just going indirect for 4, then BBQ sauce till done. It seems I tried this once before, but it just didn't pull as cleanly off the bone.[p]Any suggestions?


  • RRPRRP Posts: 21,920
    waste? not quite sure what you mean as those juices include fat being rendered out of the ribs due to the steaming inside the foil...but to each his own.

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Celtic WolfCeltic Wolf Posts: 9,773
    WJS,[p] Use some of that "WASTE" in your sauce.
  • WJS,
    Almost all of what I get in the foil is plain old fat.[p]TNW

    The Naked Whiz
  • 17-18nov06-012.jpg
    <p />WJS,
    i've been tweaking the 3/1/1 a little by adding a jerk marinade when foiling. after the hour foil, i pour whatever is in the bottom of the foil over the top of the ribs prior to the last hour[p]27dec06-004.jpg[p]p.s. i don't trim spares. my friends ask me if they're from a small child! hahaaa[p]20jan07-014.jpg

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