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In Reply to: Re: 3-2-1 method renders too much juice posted by MaryAnn on June 17, 2011 at 19:41:18:
Mary Ann, you ask some good questions. . .sounds like 3-2-1 is probably grounded more in the fact that it's just easy to say and remember, but just doesn't work without the other variables lining up properly. Temp, any additional liquid, the type of rib, and other considerations.
Next time, maybe less than hour in foil.
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