About a month ago I tried my hand at the 3-2-1 ribs. I'd read up enough about it, surely I could do it. Man was I mistaken. I had candy-coated ribs, only because the brown sugar and honey had cooked and solidified around the ribs. I was incredibly disappointed. So I finally got the nerve up to try a couple racks today while cooking a couple roasts. I realized what I did wrong the first time; I didn't put any apple sauce in the foil before I put them back on the cooker. This time I made sure I had everything. Anyway, on to the goodies
I was trying to get a couple racks of St Louis style spares, but ended up grabbing a rack of spares, and a rack of baby backs, I was a bit irritated, but I figured it would be a good chance to figure out which one I liked better.
After they came out of the foil, I stuck pretty close to 3-2-1, because I had a temperature issue at first. For some reason, I had a nearly 60 degree temp difference when I first started, so for the first half hour they were running at about 165, when I thought I was trucking along at 225.
I bumped the temp up to 275 when I put them on for the last hour, to help caramelize the barbecue sauce, and to push my roasts through the stall after I foiled them.
And after about 50 minutes in the heat with a slather of KC Masterpiece they came out looking like a million bucks.
These things came out fantasically, great smoke ring, real juicy, and they left bite marks like what you see on TV. The whole house is pleased with the end result.
I was trying to get a couple racks of St Louis style spares, but ended up grabbing a rack of spares, and a rack of baby backs, I was a bit irritated, but I figured it would be a good chance to figure out which one I liked better.
After they came out of the foil, I stuck pretty close to 3-2-1, because I had a temperature issue at first. For some reason, I had a nearly 60 degree temp difference when I first started, so for the first half hour they were running at about 165, when I thought I was trucking along at 225.
I bumped the temp up to 275 when I put them on for the last hour, to help caramelize the barbecue sauce, and to push my roasts through the stall after I foiled them.
And after about 50 minutes in the heat with a slather of KC Masterpiece they came out looking like a million bucks.
These things came out fantasically, great smoke ring, real juicy, and they left bite marks like what you see on TV. The whole house is pleased with the end result.
