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So I did the 3-2-1...
Yeah I tried the 3-2-1 method today on a set of spare ribs and by the end the meat had gotten tough and very dry. I have done a couple set of Spares in the past that was more like a 2-1.5-.5 and the result was a lot better, is there something that I am missing that I should have done. Yeah and I...
