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I have noticed alot of the pros use the 3-2-1 method for their ribs. I figured I would give it a try. After three hours at 225 I foiled the ribs with some butter, brown sugar and honey as seen on tv. Also, meat side down. After two hours still at 225 degrees I opened the tin foil to sauce them for last hour and sadly when I opened the foil they were way way way overdone and the meat had separated from the bone and was sitting in a puddle of butter. What went wrong?? My smoker is a gravity feed type and seals very well. Guess I should have done a 2-1-1 method or just stay with what has worked in the past. Can anyone help??
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