misterrachel
Knows what a fatty is.
Finished my UDS tonight and did a test run. Held very nicely at 250 after some tweaking! Thanks to all who gave me building advice.
Going to do my seasoning/first smoke run tomorrow afternoon. I will, of course, throw on a fatty...but, I'd like to do one other thing. Babyback ribs perhaps? Any thoughts on a good 1st-time-at-bat recipe?
I'm hesitant on the 3-2-1 method or 2-2-1, because of commentary I've read about the ribs becoming mushy. Thoughts?
For the fatty, I'll probably stay simple...rub only. (can't make 'em with cheese...allergic to milk)
Going to do my seasoning/first smoke run tomorrow afternoon. I will, of course, throw on a fatty...but, I'd like to do one other thing. Babyback ribs perhaps? Any thoughts on a good 1st-time-at-bat recipe?
I'm hesitant on the 3-2-1 method or 2-2-1, because of commentary I've read about the ribs becoming mushy. Thoughts?
For the fatty, I'll probably stay simple...rub only. (can't make 'em with cheese...allergic to milk)