- Jun 6, 2013
- 138
- 39
I'll be grilling ribs today (not smoking) in direct heat...well, the charcoal & meat will be in the same chamber. I have an offset smoker.
I want to get the meat as tender as possible using direct heat. Is there a method like 3-2-1 I should use? Could you foil ribs when direct grilling? I call it "straight" grilling. If so, how long?
I want to get the meat as tender as possible using direct heat. Is there a method like 3-2-1 I should use? Could you foil ribs when direct grilling? I call it "straight" grilling. If so, how long?
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