On Mar 26, 12:33*pm, "Mark G7#9" > wrote:
> On Mar 23, 9:51*pm, Pierre > wrote:
>
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> > On Mar 23, 9:36*am, "Mark G7#9" > wrote:
>
> > > I've been doing ribs the "WSM Professor" way for 5 years now and just
> > > want to try something a bit different. My only complaint is that
> > > currently the ribs (I use Costco mostly) come out a bit dry, even
> > > though I use the full water pan and do the cranberry/oil misting as
> > > Professor suggests. Can someone post a link to some alternatives if
> > > you have time?
>
> > > Thanks
> > > Mark G.
> > > Wayne, NJ
>
> > Mark:
> > For some added moistness, you might try the 3-2-1 method which is
> > popular on the competition circuit.
>
> > 3 hours in the cooker at about 225°, 2 hours wrapped in foil in the
> > cooker, and 1 hour unwrapped in the cooker; apply your glaze about 15
> > minutes before removing them from your WSM. *I did 3 slabs on Saturday
> > as described (sans WSM). *Aside from a bit of juice accumulating in
> > the foil after the 2 hour stage (fire was probably on the high side;
> > I'll adjust for a lower pit temperature next weekend) , they came out
> > juicy, smoky and tender.
>
> > Pierre
>
> Pierre,
>
> The 2 hours wrapped in foil they need to be flipped at all during that
> phase?
> Does the glaze just go on the meaty side of the slabs?- Hide quoted text -
>
> - Show quoted text -

You don't have to flip them. You can if you want to if you're really
bored or run out of beer and need something to do.
Glaze either side, or both. (I like a messy rib; and do both sides.)
Your call. Glad to be of help.
Pierre