Does the 3-2-1 method work for all types of beef ribs?
I was considering doing this with my bradley soon
hhttp://www.vindulge.com/2017/06/smoked-beef-short-ribs-with-wine-braise-recipe-and-video/ (http://www.vindulge.com/2017/06/smoked-beef-short-ribs-with-wine-braise-recipe-and-video/)
but I currently have beef ribs that are not the Korean style.
https://farmersfreshmeat.com/wp-content/uploads/2015/05/Beef-Ribs.png (https://farmersfreshmeat.com/wp-content/uploads/2015/05/Beef-Ribs.png)
I'm guessing these can be done in the 3-2-1 style.
I see no problem using that method. I would just watch them and when the meat pulls back from the bone they should be done.