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3-2-1 Ribs & ABT's
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midwestsmoker
Posts: 448
Comments
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Well done, you!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
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Thanks Chip
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midwestsmoker said: big hit with the wife & sister.
My actuary says I'm dead. -
Well done!! =D>
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What was 3-2-1? 3 hours Bone down, 2 hours meat down, 1 hour foil?
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DeaconKav said:What was 3-2-1? 3 hours Bone down, 2 hours meat down, 1 hour foil?
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Mr. Bayside, great way to explain it. My wife gets what we do but my sister and brother in law are new to our egging. My sister was laughing at me (in a nice proud of her brother way) when I was taking pictures. forgot the pics of the ABT's when they came off the grill.
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Thanks Coastal
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Deacon, like Dugan said........3 hours bone down no foil, 2 hours foil meat down with some apple juice, 1 hour no foil bone down. Sometime during that last hour you can sauce them. I have done Carwash Mikes over a dozen times and love that way. Be aware 321 will fall off the bone as I had some falling apart after the foil as I placed them back on for the last hour.
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