Monitoring ribs during 3-2-1
Tried making spare ribs using the 3-2-1 method and they were seriously overcooked at the end of the foiling period. For those of you who use this method, how do you monitor doneness while they are foiled? Peek, bend test etc.? Any tricks?
WSM, Performer, 22.5 & 18.5 OTG, SJG, mini WSM, Summit 420, Q100, C-G Akorn, and Schwenkgrill