When smoking ribs in the past, I use a full rack of spares and use the 3-2-1 method. I have two slabs in the freezer that I am going to cook up this weekend. I plan on preparing them St. Louis style so my question is, do I still do them 3-2-1 or modify it? How much liquid is suggested to use when foiling? I was thinking about 1-2 Tablespoons of Apple juice.
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7/13/11 at 10:10am