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3-2-1 delicious & thank you

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MrA46221
MrA46221 Posts: 95
in Pork
First, thanks for the 100s of conversations around rib methods. Did the 3-2-1 on St. Louis ribs today. One Italian style for the wife, one wrapped dry for the last hour, and the other spicy buffalo. Royal Oak from Wally World with apple chunk smoke. My 18month old with no teeth said “more please.” Bones kept falling out!!! 
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  • Hans61
    Hans61 Posts: 3,901
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    Nice dude! 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • EggNorth
    EggNorth Posts: 1,535
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    Great looking ribs, nice that you made variety.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • WeberWho
    WeberWho Posts: 11,027
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    Great pull back on the ribs! They look great
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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