Question on 3-1-1.5 method

WJS · February 2007

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?

RRP · February 2007

WJS,
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.

Celtic Wolf · February 2007

WJS,[p] Use some of that "WASTE" in your sauce.

The Naked Whiz · February 2007

WJS,
Almost all of what I get in the foil is plain old fat.[p]TNW

Unknown · February 2007

<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][p]p.s. i don't trim spares. my friends ask me if they're from a small child! hahaaa[p]

Question on 3-1-1.5 method

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