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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-06-2011, 09:13 PM   #1
AMoore
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Default 3-2-1 Method

I used the 3-2-1 method last weekend for the first time and had great results. Depending your cooker, the times will very. Now, last week I turned my ribs upside down in the foil so they would collect the juices. I on am trying it so the meat is upright this weekend to see if I get the same results or if they will appear less moist. It seemed that although they were moist and tender they APPEARED too moist. But they tasted fantastic anyway. By far my best yet. Any thoughts or comments?
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Old 01-06-2011, 09:17 PM   #2
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I foil my Ribs meat side down, I've tried both ways but out of the times I've tried it, I've had better luck with meat side down. Here is a pic of some I did over Christmas eve.
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Old 01-06-2011, 09:29 PM   #3
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I also do them meat side down in the foil. I do sauce them and set the glaze meat side up in the cooker after I remove them from the foil.
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Old 01-06-2011, 09:42 PM   #4
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Great looking ribs!!!!!!!!!
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Old 01-06-2011, 09:45 PM   #5
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Very nice looking ribs.
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Old 01-06-2011, 10:13 PM   #6
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If they were too moist, you may have left them in the foil too long.
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Old 01-06-2011, 10:21 PM   #7
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too moist? Ive never heard of such a thing. Too tender maybe, if thats what your into, but I couldnt imagine complaining about having too much moisture in my meat
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Old 01-06-2011, 10:54 PM   #8
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Did ribs last week - back ribs - 2-2-45mins and foiled meat side down. Haven't had luck with meat side up. Always have meat side up first, then foiled meat side down, then back to meat side up for the last hour for finishing ; )

Also used mustard to adhere the rub for the first time and was pleasantly surprised - will do it from now on!
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Old 01-06-2011, 11:03 PM   #9
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Always meat side down for me. Add some apple juice (just a little), brown sugar and honey to the foil and you have heaven!
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Old 01-07-2011, 08:38 AM   #10
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They will not be any less moist...even ribs done w/o foil will not any less moist if you cook them properly.

I'll foil ribs, but only when I add flavor ingredients like brown sugar/honey/etc.

I've never seen a need to add liquid to the foil to keep them moist. They shed enough moisture inside the package to braise themselves.

Otherwise it's just cook 'em until they are done...save the foil for the leftovers.
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Old 01-07-2011, 08:50 AM   #11
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As a new guy, I am doing a lot of reading. It does appear there is a challenge to satisfying individual tasts. Now for a question: Would it make sense to put the ribe in a turkey cooker rather than using foil?
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Old 01-07-2011, 08:56 AM   #12
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what are leftovers
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Old 01-07-2011, 02:04 PM   #13
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Cook enough...you'll have leftovers.
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Old 01-07-2011, 02:24 PM   #14
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I know a lot of guys don't foil, but I've never had success without.
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Old 01-07-2011, 05:07 PM   #15
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Nice lookin ribs!!!!!

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