Hi all,
In reading and researching around the site I am realizing that quoted times are estimates and the best (and safest) way to cook is to use temperature cues. With that in mind, at what temperatures would one move to the 2 and 1 of the 3-2-1 method? Would the temps be the same for spares, baby backs, and country style ribs? Also, assuming that you are smoking a large enough piece of meat to stick a remote probe in, does anyone use a temp probe during the foil phase?
Thanks.
Dave
In reading and researching around the site I am realizing that quoted times are estimates and the best (and safest) way to cook is to use temperature cues. With that in mind, at what temperatures would one move to the 2 and 1 of the 3-2-1 method? Would the temps be the same for spares, baby backs, and country style ribs? Also, assuming that you are smoking a large enough piece of meat to stick a remote probe in, does anyone use a temp probe during the foil phase?
Thanks.
Dave