I was thinking about doing the 3-2-1 style ribs next weekend. A buddy told me don't even bother cooking the ribs for 3hrs in the beginning. For him the better recipe is more like a 2-2-1. My next question is there seems to be some debate over whether or not to add apple juice during the foil cooking part. Some say it makes the ribs more juicy while others say it doesn't really help that much. I wanted to ask the folks here to get their opinion.
Corn, I char on all sides and do not soak. Have a Playmate cooler on hand, When charred, put corn in cooler and let is steam for 15 to 20 minutes.
I actually go longer, as I cook this before my meat. You will be amazed how it peels, silk will completely come off.
If you up to a new way of cooking ribs, may I suggest a High Heat indirect cook. It is the bomb and only way my family will eat them now.
1 hour one, look for some pull back, one hour crutched with some brazing liquid. Our of the crutch, direct heat to dry off a bit(both sides). Back
in the crutch to rest for 15 minutes. We prefer dry, but you can put back on after the rest, indirect, mop and look for you desired glaze.