With great success last weekend with my spares, I am going to give BBs a try this weekend. (just now getting into ribs...usually a brisket and chicken guy...).
My PLAN is to do a 2-1-1 technique. I have read a lot of posts that people seem to think that 3-2-1 is too long for BBs. My racks are all less than 3lbs each.
Any advice on this cook time? I am assuming between 235* and 250* dome temp...right?
Thanks
My PLAN is to do a 2-1-1 technique. I have read a lot of posts that people seem to think that 3-2-1 is too long for BBs. My racks are all less than 3lbs each.
Any advice on this cook time? I am assuming between 235* and 250* dome temp...right?
Thanks