Getting ready for my weekend cook which will be pork spare ribs and chicken and I had a quick question. Do most people use the 3-2-1 method for ribs (or some variance)? The reason I'm asking is I was debating just smoking without foiling? What are the advantages/disadvantages you see? Also, what's a good internal temp for ribs? Thanks for the help and I'll post some Q-View on Sunday after the cook.
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9/23/08 at 3:13pm