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3-1-.75 Ribs and a stick
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erniemcclain
Posts: 505
Today was a first. Never had I tried 3-2-1 ribs and never was very happy with my rib results. A friend had knee replacement this week so my lovely wife and I decided to take her and her hubby some dinner. Had St Louis cuts in the freezer. Read some of the comments in this site and also found an interview with Tuffy Stone and the 3-2-1 method. Did the 3, someone on this site talked about 3-1-1 so I deduced to go one hour in foil. The last 45 minutes were agonizing. They smelled SO GOOD!!!! Some of the bones were falling out. Allowed to rest about 15 minutes before cutting. Gave them the meatiest ones. When we got home, we devoured ours. EXCELLENT!!!!! Oh yea, also the cigar and a Breckenridge Brewing Vanilla Porter while cooking. Mmmmmmmm...
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
Comments
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Tried to post pics but can't for some reason.
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
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There we go. Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
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Great looking ribs. Well done on your part for helping friends out as well.
XL BGE
MD -
Mercy!! Good food and lucky friendsCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Very nice.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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My first attempt was more like 3-1-1 as well. I believe 2 hours in foil is likely too much though I haven't tried it.Mountain View, CA
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