[darkmagnus]

or ribs

[phamilton]

3-2-1 method on ribs is pretty bulletproof.

3 hours unwrapped, then 2 hours wrapped with butter and sauce, then 1 hour unwrapped.

[PUSH_AX]

I've found that any timings in general are best avoided. Focus more on internal temp and probe tenderness. I think 321 works because ribs are normally not that thick and 6 hours is already pretty long so nearly all ribs are done or even over done with this process.

[wrboyce]

Usually I’d agree but for pork ribs? Bend test every time.