Second season with the Bradley, but tried 3-2-1 on ribs for the first time, OMG ( sound like a school girl), they were so tender a couple of bones shot out while I was cutting individual ribs off the rack. I picked up a rib on my plate by the bone, and the whole slab of meat fell off. And they were tasty too! And I would be glad to post pictures if I knew how.
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Many thanks. I'll get it figured out.
(http://i270.photobucket.com/albums/jj97/rmac9mm/088.jpg)
I cut the rack in half to make it easier to handle. Used a rub I got at Bass Pro, and added a little brown sugar and garlic salt.
(http://i270.photobucket.com/albums/jj97/rmac9mm/089.jpg)
The smaller side almost disentigrated trying to get it in the pan.
Followed all the posted advice, didn't stress about it, and they came out great. Saw a posting about using beer, I put about 1/2 bottle of Busch when I wrapped it. Provided plenty of moisture, but not much flavor.