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3-2-1 Ribs! (Pics)

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Comments

  • butert
    butert Posts: 202
    Thanks @moo4me
    Cooking on a XL BGE from Allendale, Mi.
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  • CountryJimi
    CountryJimi Posts: 1
    Hello Gentlemen, I've been reviewing the Eggheadforum for some time picking up tips on brisket and most recently the baby back ribs 3-2-1 approach which I tried out Super Bowl sunday for friends and family. I've been smoking meats most of my life, being raised in Arkansas - lived in Japan - coming to The Big Green Egg seemed inevitable. Now I've gotten rid of all smokers (5 of em) and focus on TBGE and loving it.
    The ribs were outstanding...I smoked at 250 for 3 hours, Texas crutch for 1 1/2 hours and pulled em off - why mess with perfection. Custom mixed rub with beautiful smoke rings and falling off the bone tender. Never made it to the finishing hour with sauce...they were gone! all 3 racks.

    Y'all rock on this forum with sharing and tips!! Go glad I found you
    Jimi 
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