Does the 3-2-1 method apply to St. Louis Ribs or just full spareribs?
Also, I would like the meat to stay on the bones when I cut them up but have them slide easily off the bone when eating. For this, is it better to cut the time down to 3-1.5-1?
Also, I would like the meat to stay on the bones when I cut them up but have them slide easily off the bone when eating. For this, is it better to cut the time down to 3-1.5-1?