or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 3 (2)- 2-1 no more
New Posts  All Forums:Forum Nav:

3 (2)- 2-1 no more - Page 3

post #41 of 44
Quote:
Originally Posted by atomicsmoke View Post



With almost 1/2 cup of sugar in the rub and the honey sauced? Don't think so.

 



Thank you for pointing that out, I had forgotten about the sauce. My 2nd time cooking them my wife could not wait and stole one before I could locate the sauce (hidden in the back of fridge somewhere) and she promptly filled a plate then walked past me saying "no sauce for me".
So, of course I had to try it and found that they are fabulous without any sauce. I have not looked back since.
I've tried a couple other rubs but always returned to my revision of the BRITU.
post #42 of 44
Man, I don't know about all this. The noises the woman makes while eating my 2-2-1 ribs is hard to move away from. I use to do them unfoiled but since I started doing them foiled/2-2-1 style, she begs me to not mess with them. I think I'll do one rack each way next time and have a direct comparison.
post #43 of 44
Quote:
Originally Posted by ChevyTech77 View Post

Man, I don't know about all this. The noises the woman makes while eating my 2-2-1 ribs is hard to move away from. I use to do them unfoiled but since I started doing them foiled/2-2-1 style, she begs me to not mess with them. I think I'll do one rack each way next time and have a direct comparison.

 

I'll be waiting for the sound recordings :)

post #44 of 44

At what kind of temp are we talkin?

Thanks

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 3 (2)- 2-1 no more