Okay guys, I've followed the 3-2-1 method on my ribs the last several times I've made ribs, but have run into one speed bump. Question, has anyone experienced a drop in meat temperature after removing from the foil?
I've had trouble with the temp of the meat dropping significantly after removing from foil to finish off for the last hour.
I've had trouble with the temp of the meat dropping significantly after removing from foil to finish off for the last hour.