R Sullivan
New member
I am still semi new to this barbecue thing, and have had great success with several items. Wife asked for ribs last week, so I thought it would be just like the others, research on this site, do as told, perfect bbq outcome.... wrong! She tends to lean towards the "fall off the bone" style ribs, and I told her that I was going to change that! Well, the ribs I found were HUGE! The rack of baby backs was almost 4 pounds, and that was the smallest I could find. I did a modified 3-2-1 (2.5-.75-.5) at 225-250 and they turned out..... done. Texture was a little chewy but the fat content made them terrible! Is a 4 pound rack of loin backs an outlier requiring more time to render the fat down (even at temp), or do I just suck at BBQ'ing ribs?