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Tonights Dinner
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AlwaysGolf
Posts: 704
Attempted 3-1-1 ribs for the first time. I had tried ribs before without foiling and had yet to get the result I was looking for. I guess I was being hardheaded and lazy by not wanting to foil. Best to date, although I probably left them into the foil a little too long. I must confess I am now a convert until I gain more experience. Here are the pics.
Ribs done:
Dinner:
Ribs done:
Dinner:
Comments
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They look good AG. I go back and forth with the foiling. Foiled some country ribs tonight and they were very tender (pics in a bit)
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they certainly look good to me. I have often switched between foiling and taking the lazy route and not. Lately, it's foil every time.Larry
Aiken, SC. and
Fancy Gap, Va. -
Great job! It'll get easier and you'll get better the more you do it. Those ribs look great!
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Foil, not to foil. Personal preference. Just depends on how you want them prepared. A lot of good ways. Pick your taste and go from there.
Mike -
I just did 3-2-1 and they were perfect, fall off the bone. Of course, 1/4 cup of Jack Daniels in the foil doesn't hurt either.
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I find that the ribs taste better when the Jack is in the cook. Or maybe they just seem that way :woohoo:
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Foil or not to foil, that is the question. LOL I am a certified KCBS BBQ judge and have judged lots of competition ribs. Most on the cicuit from what I am told will foil, so its not so much of a crutch but a way to get the ribs done correct. For compitition ribs the meat should pulled clean only from where you take a bite.
js -
AG,
I tried the 3-1-1 method early on, and experimented with different indirect, foil/no foil, spritz/no spritz cooks. So far, the one which the family comments on the most is the 3-1-1 I usually put the sauce on the ribs after taking them out of the foil.
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