Lemon Lime
Well-known member
- Joined
- Feb 18, 2008
- Location
- Olathe, KS
I am new to this site and the Chef of a new team to enter our first competition in May. After doing much research in the various threads, I keep seeing the 3-2-1 method when talking about ribs. I'm sure it's out there somewhere but I don't know how to find it. Just trying to do some homework. Can anybody help me with what this is?
Lemon Lime
Lemon Lime