3-1-1 Back ribs

cottonseed · March 2015

Picked up 2 racks of baby backs and coated in olive oil then dusted with Meat Church Deez Nuts and John Henrys.
Let em sit overnight.

Put on at 250 over hickory and cherry with a drip pan full of beer.

3 hours at this setup meanwhile I warmed up a mix of butter, brown sugar, 2 types of honey, beer (Monday Night Pilsner), both rubs, garlic, wosty, and agave syrup.
put the mixture in tinfoil and then the ribs meat side down.
Back on the egg for one hour.

took the "AU jus" from this and mixed it with Causeys sweet and smoky bbq sauce and basted ribs, back on for another hour.

In my humble opinion, I nailed it.
Definitley the best ribs I've ever had

Grillmagic · March 2015

Yes Sir!

WeberWho · March 2015

Nicely done!

Jeepster47 · March 2015

Good looking ribs ... where did you buy them?

Eggerty · March 2015

Straight up awesome @cottonseed! I am cooking BB tomorrow. Will try the 3-1-1 method.

EagleIII · March 2015

Nice smoke ring and great looking ribs!

cottonseed · March 2015

Thanks. Got the ribs from New York Butcher Shoppe in Sandy Springs.

I like the 3 hours to get some smoke as opposed to just 2.

Then just 1 hour in the foil with your liquid gets you some tenderization, but not falling off the bone. I think i couldve gone another half hour in the foil just to make them easier to pull apart.

Eggerty · March 2015

@cottonseed do you like butter as opposed to parkay? Does it make much difference? I have only used butter but some buddies tell me to use parkay. Prob bc they saw or read a pitmaster do it...

cottonseed · March 2015

Ya I have seen people use Parkay. Never tried that.

These were my first BBs on the egg so I just went with what I knew the best. And I know butter pretty well.