My baby backs and st. louis pork ribs usually taste good, but they always seem to cook to the point of falling off the bone. Using the 3-2-1 or 2-2-1, they always emerge from the foil-braising falling to pieces. Should I modify to a, a 3-1-1, or is there an eyeball test that would clue me in to get them just right? Should I skip foiling altogether?
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2/1/10 at 6:21pm