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Does anyone put B-B-Q sauce on the ribs during the last hour of the 3-2-1 method? I am going to do the 3-2-1 this Memorial Day weekend and I want them to be good.
Does anyone put B-B-Q sauce on the ribs during the last hour of the 3-2-1 method? I am going to do the 3-2-1 this Memorial Day weekend and I want them to be good.
I haven't tried it yet, but personally I would. I love saucy, sloppy ribs. I would use your foiling juice, thicken it into a sauce and use that as the glaze.
Thanks Pops. I have a home on some land in Johnson County and a Condo at the old Texas and Pacific Railroad building downtown FW. Come by sometime. Brewskis are on me.
To sauce or not to sauce. You will get a 1000 opinions and none are the correct answer for you and your family and friends that you're feeding.
My folks like them "dry" sauce on the side. But I also appreciate a good sticky rib with the sauce baked on. The answer to your question is your own opinion.
Good luck with the ribs. Please post the progress.
As for me, since I cook almost every weekend I've been told I can take the holiday off and let others do the cooking. So i'll be keeping a watchful eye on this site. ....Cooking vicariously through others here. b
Someone could have a better technical reason, but I believe because spares (St. Louis style) have more meat than baby backs, they require a longer cooking time in order to allow for an optimal penetration of the meat.
Oh i agree with BD on the sauce on getting alot of different opinions on that. I used to sauce them the last hour, but now I just leave them dry and let people add sauce if they want.