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3-2-1 and DONE!!!!! (pics)
It's getting easier and easier to master the egg. Did 3 racks baby back yesterday. Peeled membrane, coated heavy with my rib rub for 24 hours and well 3-2-1. Two hours in the foil was with just motts apple juice. All 6 hours was at 250 degrees. When I served them I coated with the pure maple syrup. I put myself into a rib coma.
2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL
Comments
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don't know why the pics are in code???
2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL
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Use direct link from photobucket, then paste it into the photo link on your toolbarJust a hack that makes some $hitty BBQ....
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They look great- I like the color on the finish.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
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what the heck I tried to edit the post and change the links don't know why its not working
2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL
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thanks smokey pit how did you get my picture to post in the forum?
2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL
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Click the "insert image" button on the toolbar- 5th or 6th button from the right, then paste the link in the input box.nicklentini1 said:what the heck I tried to edit the post and change the links don't know why its not working
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Hahahah Got it. Thanks for the help
2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL
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Those ribs look great, the last time I did ribs I used Car Wash Mikes method. They were good but I will be trying the 3-2-1 method for my next shot.
Greensboro North Carolina
When in doubt Accelerate.... -
3-2-1 is usually used for spares. I can't go that long without having them falling apart.
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