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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-03-2010, 03:36 PM   #16
On the road to being a farker
Join Date: 03-19-10
Location: Kansas

Originally Posted by FretBender View Post
I'm trying the 2-2-1 tomorrow. I never used a "method" before and was told 3-2-1 was the way to go and at 220 I did the 3, wrapped for the 2, and at unwrapping they were WAY done, very mopist and tasty but the texture of pulled pork so unwrapping pretty much took the meat off the bones. Going to lower the first 2 hours to 200 also.
3-2-1 is for spare ribs

2-2-1 is for babybacks
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Old 06-03-2010, 06:29 PM   #17
is One Chatty Farker

Join Date: 02-25-10
Location: In the gutter.

Awesome- I get the same ones at my local Dominick's.

Nice pics!
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Old 06-03-2010, 06:34 PM   #18
Full Fledged Farker
Join Date: 03-17-09
Location: miamisburg ohio

I really enjoyed the slideshow, very informative in a short period of time. Maybe if I'd seen that before my first cook I wouldn't have taken the lid off every five minutes
18.5" WSM, 22.5" Weber Kettle, Weber Sprint 210, (2) UDS , KCBS, CBJ, orange Thermapen
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Old 06-03-2010, 06:42 PM   #19
is One Chatty Farker

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Join Date: 03-22-06
Location: Indianapolis, IN

Hawngry now... thanks alot! :)
Tony Hunter

Pit Happens!

Smokefleet Command
Lang 48 Patio - "Enterprise"
Char-Griller Outlaw - "Defiant"
Weber 22.5 Premium Kettle - "Galileo"
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Old 06-03-2010, 06:53 PM   #20
Rich Parker
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI

Nice ribs!
WSM, UDS, Deep South Medium, and Victory Smoker -
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Old 06-03-2010, 06:56 PM   #21
Knows what a fatty is.
Join Date: 01-21-08
Location: inman Sc

you can't eat but 6 bones? as good as those look I would've eaten a whole rack!
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