JMSetzler
Babbling Farker
I just put on three racks of St. Louis cut pork spares to try out the 3-2-1 method at 225°. I have read over and over all the different time and temp combinations and decided to give this one a try today. Most people I talk to say its a bad choice. I have seen videos on YouTube of successful cooks with this method. I have cooked a lot of ribs but never tried this method by the book. We'll see how they turn out! If they are fall off the bone tender, that won't disappoint my dinner guests at all