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Help! 3-1-1 Ribs, dry and chewy

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Comments

  • Fidel
    Fidel Posts: 10,172
    B & C,[p]I refused to puke. I was absolutely miserable the next day, but did manage to eat lunch.[p]It was actually a challenge. The guy that challenged me was a business associate. He failed to eat his and did puke before the end.[p]Long story, but about 18 months later I hired him to be a general manager for me. I've been trying to convert him to eggdom for over a year now.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    B & C,
    You have mail.[p]Mike
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  • Unknown
    Unknown
    Car Wash Mike ,[p]Sorry Mike but I read most of the post on this topic and I couldn't find your method. Is it posted somewhere.[p]Thanks a 10^6[p]RE

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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    RastaEGG,
    Shoot me an e-mail please.[p]Mike
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  • Unknown
    Unknown
    Car Wash Mike ,
    Thanks for the email[p]Bill
    B & C
    ATL, GA
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  • stike
    stike Posts: 15,597
    B & C,
    don't go with MY method! yikes. my method is to put them on and take forever to get them done. [p]try a few ways. there actually isn't a definitive way
    ed egli avea del cul fatto trombetta -Dante
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  • Michael B
    Michael B Posts: 986
    I've never done BBs, and I have always used the 3-2-1 method for spares. I do keep in mind that 3-2-1 is a guide only. You don't Q by time, but by how the food is progressing in the cook. [p]I haven't read every response to your question, but my uneducated guess is that you were cooking BBs and using the time guide for spares. If so, you got them way over cooked. If you try it again, be concious of whether you are doing babybacks or spares, which have a lot more meat and cook slower, and let the food tell you when it is done, not the clock.
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