I'm wanting to try the 321 method this weekend for the first time on some back pork ribs, just to do something different.
My question is how do you make sure not to over cook them , if there wrapped in foil I feel like it could be easy to over cook them since you cant really do the bend test periodically.... is that just the learning curve with that method???
also is there much advantage to the 321 method (more flavor?) over just leavin em necked?? thanks!
My question is how do you make sure not to over cook them , if there wrapped in foil I feel like it could be easy to over cook them since you cant really do the bend test periodically.... is that just the learning curve with that method???
also is there much advantage to the 321 method (more flavor?) over just leavin em necked?? thanks!
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