- Joined Jul 13, 2006
Lat time I used the 3-2-1 method and they were delicous but for one teeny, tiny thing.....when I went to slice the ribs the meat was essentially shredding. Did I cook too long? Was it the knife (it was a carving knife with "teeth") I kept the temps anywhere from 225-250 the whole time....oh, and I use a propane GOSM. Thanks in advance for those in the know!!