Banner advertisements by bbqads.com

3-2-1 method for ribs


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Mike on December 24, 2012 at 14:52:22:

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??


Follow Ups:



The BBQ Forum Home Page

Source:
214-237.207-68.tampabay.res.rr.com
68.207.237.214
Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 5.1; Trident/4.0; FBSMTWB; GTB7.4; .NET CLR 1.0.3705; .NET CLR 1.1.4322; Media Center PC 4.0; .NET CLR 2.0.50727; .NET CLR 3.0.4506.2152; .NET CLR 3.5.30729; .NET4.0C; BOIE8;ENUSBO0026)



[ BBQ Search ]