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ribs

fishlessman
fishlessman Posts: 33,663
edited November -1 in EggHead Forum
i have been cooking ribs the 3 1 1 method with foil and while the taste is great, the texture is just too mushy. i want to try direct, raised grill and have some questions. what is the best temp range,would i need to mop with the direct set up,if i cook both beef and pork ribs is the time frame close or does one cook faster than the other. i like the meat to slightly pull from the bones, not fall off.
fukahwee maine

you can lead a fish to water but you can not make him drink it
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Comments

  • Unknown
    Unknown
    fishlessman,[p]I did some ribs this past weekend using "JJ's Direct Method For Pork Spareribs". They were great! I did mine at 250 instead of 220 for almost 4 hr turning every hour. Crispy outside, tender inside and with little effort pulled from bone. Good Luck
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