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First Run at Baby Back Ribs (Superbowl Sunday) lots of Pics

AltonAlton Posts: 431
One hour down,6.7 lbs of Baby Backs,, apple chunks is the wood, John Henry'sApple Chipotle Is the Rub. 3-2-1 is the method. Indirect set up at 200-225 for the first 3 hours. So far so good...will keep you posted. Also going to put some ABT'S on the grid in a little while ... Wish me luck!
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • AltonAlton Posts: 431
    Oh I forgot the way it all started this morning
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    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • AltonAlton Posts: 431
    Just foiled the ribs and put on some ABT's
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    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • AltonAlton Posts: 431
    Ribs are sauced and ABTs are done!
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • MJGMJG Posts: 177
    Looks good all around.
    Large Big Green Egg in a nest. North Shore of Boston.
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  • AltonAlton Posts: 431
    Ribs and ABT'S are done, LET'S EAT!!!! Oh Yah...WHO DAT!!!
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    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • J_QueJ_Que Posts: 201
    Those ribs are looking good Alton! I'm curious, did you follow thru with the full 3-2-1 process? I ask because my BB are overcooked if I take the full 6 hours via 3-2-1.
    I knew all the rules, but the rules did not know me.
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  • SmokeyPittSmokeyPitt Posts: 5,850
    Looks like they turned out great!  I will take that 5 bone section in the middle back, please! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • AltonAlton Posts: 431
    Those ribs are looking good Alton! I'm curious, did you follow thru with the full 3-2-1 process? I ask because my BB are overcooked if I take the full 6 hours via 3-2-1.
    Yep, the full three hours. I did have a drip pan with water and apple juice below the grid on the plate setter.
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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