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Re: 3-2-1 method renders too much juice

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Posted by MaryAnn on June 17, 2011 at 19:41:18:

In Reply to: 3-2-1 method renders too much juice posted by Peter on June 17, 2011 at 14:50:51:

Were you cooking spares or baby backs? Seems like everyone is assuming spares and it does matter. Also about the 3-2-1 method, I never understood that too much. I think they may be talking about 225 degrees cooking spares with no liquid in the foil but have not researched the origin. Anyone know where it came from? It has never really worked for me but on the other hand I have never seen the actual procedure and temps and meat described that make it work. Mary Ann

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