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The last couple of racks that I've grilled have been better than the results when I attempted the 3-2-1 method.

I did 3-2-1 once. They were so soft; way way beyond 'fall off the bone' soft.

Even my sharpest thin blade fish filet knife just mangled the meat. Shoulda just hand-stripped the bones out and called it pulled pork.

IMHO, the meat shouldn't separate from the bone without a gentle tug; not literally fall off when you pick it up.


Oh, I agree. However, my results were the opposite. The meat was overcooked. I was using full racks from Costco and they always seemed way too tough even if I attempted shorter cook times and/or adding liquid to the foil portion.

Hence the reason I went back to just "grilling" them for a short time-frame, with wood added to the charcoal, and have had better results. *shrug*

Bill

P.S. I am not a BBQ purist who thinks there's only "one correct way" to smoke something properly. Whatever works, works.
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