3-1-1 Baby Backs

dstearn · May 2015

3-1-1 using a foil tray instead of wrapping. Dizzy Pig Rub and Parkey, Brown Sugar, Honey and Lousiana Hot Sauce prior to foil.

Apple,Hickory and Cherry chunks. Bone Sucking Sauce glazed during the last 30 mins

Nanook · May 2015

Those look outstanding!!

dstearn · May 2015

Thanks

Lmidkiff · May 2015

I like 3-1-1. It always works well for me.

Theophan · May 2015

Maybe foolishly, I keep convincing myself that foil is only needed for stick burners, etc., but that the BGE keeps things moist enough that it just shouldn't be necessary. But MAN those are gorgeous ribs!!! I may have to try it sometime.

Theo

dstearn · May 2015

Theophan said:

Maybe foolishly, I keep convincing myself that foil is only needed for stick burners, etc., but that the BGE keeps things moist enough that it just shouldn't be necessary. But MAN those are gorgeous ribs!!! I may have to try it sometime.

Theo

Thanks, I usually just let them go for 5-6 hrs unwrapped. They come out tender either way, however I liked the flavor profile. The ribs were Compac Duroc. I am spoiled as I have a butcher that carrys them locally. More expensive than supermarket ribs but worth it.

Jeepster47 · May 2015

Good looking cook. If they tasted half as good as they look, I expect that they're long gone.

3-1-1 Baby Backs

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