FF Cory
Well-known member
I did a search on the forum and didn't get anything definitive on a preferred temperature and cook time. Do you wrap after so long or place them in a pace with some beef broth? Covered or uncovered? Stuff like that. I have done some beef chuck riblets from Walmart before and had decent luck with the 3-2-1 but These are 3x the thickness and 5x the price. Easy-off can is for reference. Any suggestions would be great. Thank you in advance.