I'm worried whether 3 hours will be too long for 3 lb rib rack? will it get too dry?Do the 3, 2, 1, method and you will have awesome ribs.
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I'm worried whether 3 hours will be too long for 3 lb rib rack? will it get too dry?Do the 3, 2, 1, method and you will have awesome ribs.
What is it Baby back ribs? Or spare ribs?I'm worried whether 3 hours will be too long for 3 lb rib rack? will it get too dry?
I'm worried whether 3 hours will be too long for 3 lb rib rack? will it get too dry?
When I do foil, which is not often, I don't like foiling ribs over one hour. I think they become way too tender for my taste.
RockLobster,What's a "real bbq rib"? Who decides what is "real" or not? And if it isn't real, then what is it? Sorry, but ya gotta help me here.
I put my rub on the first thing in the morning about 2 hours before I start cooking them to guarantee no hammy tasting ribs.
Night before trim them remove the membrane.
Wrap in plastic wrap, and foil.
Next morning 3 hours before you actually throw the ribs on the cooker, take them out of the fridge. Get to room temp, Rub the ribs 2 hours before.
And as soon as you put the ribs on the smoker Sprinkle rub on the ribs again.
3 hours to smoke on the grill grate 275.f
2 hours in Foil with a 1/4 cup of apple juice, more rub.
1 hour on the grill grate again at 275. Mop with bbq sauce, let the sauce set.
Take them off the grill, Let the rest 15 minutes ( minimum resting time ).
Sprits with apple juice.
Then slice the bad boys so you get 2 bones per rib.
Done.
I think when you wrap up the rib in foil while adding some liquid like apple juice, it'll be similar to boiling - which is actually braising...so maybe there's no point of arguing here :p