Cooking Ribs: 3-2-1 or not
I (and others) have been very happy with the ribs I have been cooking. Dry rub, and 225 until done.
Been thinking about 3-2-1, and treating with a glaze the last hour.
Why change from a good thing or You never know until you try?
Yes, I am asking for comments!
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640
PitBoss Copper top series 7
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MASTER Judge, SCBA
Carolina Pit Master
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