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3-2-1 method renders too much juice

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Posted by Peter on June 17, 2011 at 14:50:51:

Tried 3-2-1 method, and after the 2 hours in foil, all I found was a bunch of steamed ribs, and loads of juices and spices in a seemingly endless puddle.
Was cooking in a vertical offset at 230 to 245.
The end product was just ok and most people liked them, but it seems to me that all the juices and spices should have remained in and on the meat. What should I have done with all the rendered juice? I don't mop.
With Fathers day upon us, I'd hate to repeat the same experience. Try 3-1-1?
Thanks for any thoughts.

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