Tasso-Hunter wrote:k.a.m. wrote:Fooldancing wrote:I have yet to try ribs. For fear of sounding like the beginner that I am, what is the 3-2-1 method?
Sent from my LM-X410(FG) using Tapatalk
3 hours open on the cooker 2 hours foiled and then 1 hour back open to tighten up.
This works ok if your cooking 225° to 250° but if you are cooking at higher temps your ribs will be over cooked.
I cook between 275° and 325° and go 2 hours open and 1 to 1.5 foiled then rest in foil vented for 30 minutes. I then open the foil and glaze then back on the cooker for 15 minutes.
I don’t understand what you mean with “then rest in foil vented for 30 mins”...do you take them out of the grill, still wrapped, and let them rest? Then, you put them into the grill again and glaze?
Why do you do that?
They are off the cooker with the ends of the foil open to vent off the steam and stop cooking. This also allows the top of the ribs to tighten back up before I apply the glaze so the rub stays in place.