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3-2-1 rib question

brett_s

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Joined Dec 13, 2005
This weekend I will be making 5 racks of ribs, cut into half racks (10 half racks). I've always used the 3-2-1 recipe and had great success with it. However, wrapping 10 half wracks in foil at the three hour period and unwrapping them 2 hours later is a PIA.

Do you think it would be feasible to place all the ribs in aluminum pan, put your apple juice in the pan, and then aluminum foil the top of the pan shut. Let the steam circulate inside of the aluminum pan.

This would be a lot easier, and I think it would work. Has anyone tried this? Does anyone have any thought on why it wouldn't work?

Please let me know your opinions.

Brett
 

Dutch

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Brett, I confess I do it (mainly with pork shoulders and briskets). I figure that aluminum is aluminum and aluminum is our friend (except for that cheap thin stuff that calls itself "Heavy Duty" and you can almost read a newpaper through it).

I find that using the aluminum pans makes that whole thing easier to handle especailly if you plan on holding them for a time in an insulated chest. I use a pan slightly larger that what I need just so eveything isn't jambed packed in the pan.
 

chipotlepat

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Joined Dec 22, 2005
I cook that way all of the time it saves a lot of wraping time but it takes a little longer to cook for me. but I am not wraping and un wraping the ribs.
 

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