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Old 01-09-2012, 06:12 PM   #12
LoneStarMojo
is one Smokin' Farker
 
Join Date: 01-02-11
Location: Smithton, MO
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That's about as well thought out and thoroughly transcribed version of the 321 that I have ever seen. Once upon a time I cooked mine this way but now I use the 123 method

1. I rub em
2. I smoke em @ 275-300 till they pass the done test
3. I eat em

I've eaten a LOT of ribs both ways (they are my Q-addiction) and praise is due for both methods. Been a while since I made them 321. Never used bacon fat/spicy jelly tho and I keep plenty on hand so I should ear mark this thread and use it the next time I have ribs. Thanks for the post, I can't wait to try it!
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Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.
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