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Cooking Ribs

post #1 of 3
Thread Starter 

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.

post #2 of 3

Do them the same, and a couple of tbls., maybe a 1/4 cup of apple juice is good. I use dark beer.

post #3 of 3

Prepping them a certain way should not effect how you cook them. If 3-2-1 worked before, do it again.

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