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I will try this in my drafty old smoker.
3-2-1 will work but a few times I've seen it overcook ribs...particularly back ribs. I used to foil ribs a lot but I've found it less necessary of late. But it was helpful for me when I was having trouble getting them tender enough! Haven't even been doing "low and slow" of late, I've been surprised by how tender and smoky higher temperatures with charcoal and hickory can get them.
Quote from: nicneufeld on August 20, 2010, 02:26:29 pm3-2-1 will work but a few times I've seen it overcook ribs...particularly back ribs. I used to foil ribs a lot but I've found it less necessary of late. But it was helpful for me when I was having trouble getting them tender enough! Haven't even been doing "low and slow" of late, I've been surprised by how tender and smoky higher temperatures with charcoal and hickory can get them.i used to do 3-2-1 or some variation thereof, but lately, it's been straight smoke. i have found that when i foil my ribs i have less control over when they are actually ready and the bark that builds up over the first three hours gets soggy and sometimes even the last hour doesn't get it "right" again. plus, depending on the size of the rib, i have actually opened the foil and had "fall off the bone" ribs, which i don't like.
Looks simply marvelous. Did you grill the fish direct? What temp?
Oh Man I'd hit that like a Tasmanian Devil!!! Great lookin' Q!!!!
That tri-tip cut is typically found on the West-Coast?
Quote from: euge on August 30, 2010, 07:55:52 pmThat tri-tip cut is typically found on the West-Coast?Hmmm . . . name is "deepsouth".sig says "Hoppy Homebrewers of South Mississippi (est. 2009)"I suppose Mississippi has a west coast. Sort of