Originally Posted by GA Home Cook
RP - do you do the 3-2-1 method. (3 hours at 222-250 with only rub, 2 hours wrapped in foil with liquid - Apple Juice, and then 1 hour open and lacquer with sauce)? I did my first set this way the other day on my charcoal grill and they came out a little chewy. Good - but chewy - not "fall off the bone" tender.
Nope. This rack I did about 4 hours without touching anything except to change out the chip packet a couple of times, then sauced and left for another 45 minutes. They were tender and juicy and delicious - very meaty. I've never done the wrap step for St. Louis style like these or for baby backs.
This was the first batch of ribs I've made on this grill (DynaGlo 5 burner gas grill), so I'm still learning how it cooks. I didn't get as much smoke on them as I wanted. I have to make a small modification on the grill hood to get that. It allows too much circulation - doesn't contain the smoke well enough. That's easy to fix though.
No photos though after all... they were all pretty bad - not worth posting.
The ribs were great though.