Quote:
Originally Posted by Aleks
3-2-1 straight up is the best for what you're looking for.
3hrs straight 225-230 degree smoke
Wrap in butcher paper or foil (preference) for 2 hours in same heat
Unwrap, sauce to preference and on flame to crisp up or caramelize for up to 1 hr (I find this is more like a 20 minute stage)
That's for side ribs, some people say back ribs are a bit different and will do 2-2-1
There's always the debate for wrapped vs unwrapped and it's not even close for me, wrap gets you that juicy tender rib. I've done both in the same batch, same ribs, and its the best
I haven't done beef ribs so you'll have to look some of that up
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3-2-1 all day every day.
I've done 2 batches now this way, both competition style and had family tell me they were the best they've ever had.
The 2nd time I ended up doing 2-2-30/mins and they turned out a lot juicier and tender but both times were solid. (back ribs)