The 3-2-1 method of barbecuing ribs is simple, and it works. But the pros do it better — and faster. Here’s how.
The summer is upon us, and grills and smokers all over the DMV are heating up as well. For the series “Fired Up with Jake and John,” WTOP’s Mike Jakaitis and John Domen talk with some of the region’s best pitmasters about their methods, with the goal of helping you level up your barbecue game.
The amateur backyard chef might subscribe to the 3-2-1 method of barbecuing pork ribs. It’s simple and it works. But run that method