Ribs 3-1-1

I had some success last night for the rib cook. I went with 3-1-1. I kept the dome temp at 250 through the entire cook. I used hickory wood pieces and Jack Daniels smoking chips. Since this was only my third rib cook, I kept the seasoning fairly simple. I used DP swamp venom and pepper. This was the first time the I used mustard, and I think it really helped. I sauces the with Jack Daniels Spicy BBQ sauce.

I may have gotten a little carried away with pictures, but thought that I would share.

Mustard Stage
- I rubbed and spiced the night before and kept them in the fridge.



Three hour cook
- I didn't take a picture of them going on because there was a lot of smoke. The pictures don't do the smoke justice!





Right at the Three hour mark - coming in and getting wrapped.





After an hour in the foil:





Then back onto the the grill. I cooked meat side down for about 30 minutes. This is half way through the last hour.



Time for Sauce, then back on for a half an hour



Finally finished





Not a lot of leftovers for Hallie!



This was by far the best ribs that I have cooked. Thanks for all the good info on the forum!