Originally Posted by Hyperion
I'm worried whether 3 hours will be too long for 3 lb rib rack? will it get too dry?
That is exactly why I told you you should go by look, not a general guideline which is not only dependant on the type of rack that you have, but the temps you will be running, how often you look, was it room temp when you put it on... all that extra stuff. It's a guideline. You need to tweak things as you go and you will never know what works for YOU until you give it a go. Everybody else's 3-2-1 could be your 2-1/2 - 1 - 1 once you dial it in.
It would be frivolous to say that three hours is too long or not long enough without knowing all the variables, and they change as you go for your particular situation.
There is some truth to the people who say that you should learn to cook and not to just follow a recipe. Especially when it comes to grilling or BBQing. Not so much when making a pizza crust and popping it in the oven.
Just do it!
Guaranteed your second effort will be even better though.