Kiska95 wrote:Honestly you cant go wrong with the 3-2-1 method at 107 -110C (225F - 230F). Just make sure you add something into the foil when you wrap so that they braise. I used Golden syrup, brown sugar and OJ. The last hour naked firms them back up with a brush of BBQ sauce
It's agood starting point but unless you have seriously meaty ribs I find that too long. I normally do 2.2.1 or 2.2. 1/2