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Old 01-09-2012, 08:05 PM   #15
King
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Join Date: 06-22-09
Location: O'Fallon, MO
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Quote:
Originally Posted by LoneStarMojo View Post
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!
You're right, there is no wrong way to smoke ribs. When you got them cooked exactly the way you like'em...it's ecstasy.

One of the most important steps for me is to wrap those ribs in foil because I cook 2 or 3 at a time, even for competitions. Moisture is important to tender ribs...it's equivalent to an insulated BBQ trailer cooking dozens of ribs, pork butts and briskets all at once...that's a lot of moisture.
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