Left side loaded for 5 hr cook 3 racks of baby back with Dizzy Pig Indirect cooking for hr @ 275-300° Here they are after 3 hours at 275-300° 3 racks in an aluminum cooking bag Now cook 1 hr direct and add sauce Adding sauce - Carolina Treet on top Finished Adding sauce - Back to Recipes

Primo Grill Recipes   Baby Back Ribs on the Oval 3-1-1 method [5 hrs] This is my favorite way to do ribs 3 racks (or more) of ribs cut in half BBQ sauce Rib Rub - your choice Remove the membrane from the backside of the ribs - Picture . The 3-1-1 method:  1 hr indirect at 275-300°  1 hr in foil at 250-275°  1 hr direct and adding sauce at 250-275-300° as needed. The goal is to get the meat temp to reach 190-200°. That seems to be the point which makes the meat pull clean from the bone. Once it reaches that for awhile, the ribs will start to dry out and loose moisture so don't over cook them. I place the 6 halves in a rib rack with a drip pan under it. I am cooking on the right side of the Oval while the fire is on the left side - Indirect Cooking. Shoot for 250-300° for 3 hrs. Flip or rotate 2 times in the three hours. I like to use an aluminum cooking bag rather the foil only because it is so much easier. The results are about the same, but you need to poke a few holes in the cooking bag to let some steam out of they cook too fast. I try to get the fire back down to 250° during this hour of the cooking. After 1 hour in the foil, remove and cook 1 hour directly over the coals. The rib rack can be used or the stacked grids on the Oval. Sauce them as you like. I used two different sauces this time. Several people told me about Carolina Treet sauce that contains no sugar. It is the yellowish sauce in the pictures. The other was my own sauce recipe. My guests and I all agreed that the Carolina Treet was not all that great on ribs. I won;t do that again, but they were OK after I dipped them in Bone Sucker sauce. They were really very tender and pulled clean from the bone. Really good!  My sauce recipe cooking and photos by Tim M