Some 2-2-1 Ribs

bkhooegger · May 2016

Smoked at 225 using the 2-2-1 method. Damn tasty. And, just a heads up--Restaurant Depot has some good prices on baby backs.

Jstroke · May 2016

Looks killer--extra points for the knife and fork

td66snrf · May 2016

Nice smoke ring.

logchief · May 2016

Some pretty tasty looking ribs with a silver(red) lining

shtgunal3 · May 2016

That's one helluva smoke ring. I need to do ribs soon. Yours look great.

bkhooegger · May 2016

These were probably the best I've done. I used a little more pecan wood than normal and never let it get above 225.

bhedges1987 · May 2016

I sense someone used tender quick for that smoke ring

bkhooegger · May 2016

bhedges1987 said:

I sense someone used tender quick for that smoke ring

Nope. I'd never heard of it until I googled it just now after reading your comment.

FATC1TY · May 2016

Didn't need tender quick. Probably put the ribs on very, very cold, and had a pit temp/fire stay low enough for a long enough period to allow the reaction to take place.

That, and those ribs arent cooked to hell and back and pulled pork, so he probably kept them down a bit.

Sometimes the pH and the rub/enviroment let you do it naturally.

Some 2-2-1 Ribs

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