3-2-1 Ribs there were great

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

oconeeal

Smoke Blower
Original poster
Dec 19, 2011
100
11
Georgia
I did the 3-2-1 ribs today.  When I put the ribs in the foil I put some apple juice and I cut up a apple.  I use oak wood an they were great.  Thanks for all the information on this web site.  

afc779d3_DCP_3361.jpg
 
Looks delicious! What was the rub? Did three racks over XMAS on a vertical rib rack, used a heavy spritz of white vinegar plus mustard for coating w/ Jeff's rub, reducing the pepper ( grandkids), and they came out awesome on my propane smoker w/ cherry/pecan chips. If I figure out how to post pictures & text, I'll join the 21st Century! 
 
Used the Emeril Rib rub that I mix with brown sugar.  I cover the meat with mustard first.  I but the rub on last night.  They came out great.
 
The ribs look great, nice and meaty...JJ
 
Great color on those ribs!

If they weren't perfect, you know how to adjust from the basic 3-2-1.  It is a great starting point, isn't it?

Good luck and good smoking.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky