something here. Do you use a thermometer?
-Pat
-----Original Message-----
From: John Stanley
snip...
4. Slow cook them indirectly over low heat. This is the method I used. It is
called the 3-2-1 method:
Start a small fire on one side of the pit. Cover the pit and let it come
up to temp (the whole process cooks at between 200-250 degrees). Put the
rubs on.
Turn them every hour for the first three hours. Every time you turn
them, baste both sides with the rest of the rub mixed with equal parts
vinegar and water. This mixture should be very watery. After the first three
hours are up, remove the ribs and put them in foil. Return them to the pit
for another two hours in the foil. Then remove them from the foil for the
last hour.
That is it. If you keep the temp below 250 and get some good smoke from the
fire, these should be great ribs. They are so good, they dont even need
sauce.
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