I found Baby Backs on sale. Havent done ribs before. I'm reading that 3-2-1 method might be too long for Baby Backs.
Also how often to I sauce them? also how do you know when they are done? I assume I cant stick a thermometer probe in them since they so thin
Also how often to I sauce them? also how do you know when they are done? I assume I cant stick a thermometer probe in them since they so thin
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