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is Blowin Smoke!
- Joined
- Jul 24, 2007
- Location
- Wantagh, NY
Switch your thinking. The times offered aren't followed by anyone who gives them to you. If they cook good ribs they adjust their timing each time they cook ribs. They have learned key indicators to look for to see if the timing needs to be shortened or lengthened. They determine when and if to wrap according to their method. Try to listen to things like the bend test and tenderness probing with a toothpick. There is a way to lift a foiled rack to see it bend as well.
321 and 221 are something devised by competition cooks as a guideline for timing their rib turn in. They feel if they give themselves 6 hours for spares they should make turn in. That 3 hours of smoke is loading checking and unloading those ribs. The 2 hours of wrap is the time to pull prep and load the foil with the unload being part of it as well. The 1 hour glazing is the prep and saucing time with the slicing and box building. So using it to make your home food is bad. Thats why so many use 4.5 hours at home. They aren't following a script they are just cooking for themselves and cooking for yourself is a lot different than cooking for 24 judges.
321 and 221 are something devised by competition cooks as a guideline for timing their rib turn in. They feel if they give themselves 6 hours for spares they should make turn in. That 3 hours of smoke is loading checking and unloading those ribs. The 2 hours of wrap is the time to pull prep and load the foil with the unload being part of it as well. The 1 hour glazing is the prep and saucing time with the slicing and box building. So using it to make your home food is bad. Thats why so many use 4.5 hours at home. They aren't following a script they are just cooking for themselves and cooking for yourself is a lot different than cooking for 24 judges.