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2 2 1 1?

post #1 of 3
Thread Starter 
My friend does 2 2 1, but he then wraps in foil again and lets them sit in an empty cooler for an hour. Is there a benefit to this?
post #2 of 3
Quote:
Originally Posted by chavo14 View Post

My friend does 2 2 1, but he then wraps in foil again and lets them sit in an empty cooler for an hour. Is there a benefit to this?

 

Sounds like he likes them moist & fall off the bone. Many of us do that with Ribs, Butts & other big pieces of meat to hold it hot for 1, 2, 3, or more hours, if it's done hours before time to eat.

 

 

Bear

post #3 of 3

A lot of folks like ribs to be 'fall off the bone' and that's fine.  Sounds like that's what your friend likes.  Personally, I prefer the meat super tender but still attached so you see the outline of your teeth in what's left on the bone.  I've been using 3-2-1 @ 220-225° and it works for us.

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