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O.K. i'm hooked, gotta have some "Q" 1-2-3 ribs today !

post #1 of 10
Thread Starter 
Well its 9:00am and I have a hankerin' for some ribs. I am gonna make some "Dutchs wicked beans" too....hang on folks Q view a comin'. I am gonna do half the ribs using Weber's "Sweet & Tangy" rub and the other half using salt, pepper and brown sugar. I will critique the flavors later.....PDT_Armataz_01_03.gif
post #2 of 10
Sounds Yummy. Can;t wait to see the Q.
post #3 of 10
Thread Starter 
O.K. here we go........i've got ol' R2D2 up to 200* and i'm puttin these bad babies on to smoke at 10:00 am. I'm gonna go start fixin' the "Wicked Beans" next .....PDT_Armataz_01_22.gif
LL
post #4 of 10
I can smell it now Harold! Good Gawd I'm gettin' hungry!
post #5 of 10
Harold,

they look great and they aren't even cooked yet.
post #6 of 10
Well, I have done 3-2-1 ribs before, but never tried them backwards. PDT_Armataz_01_29.gif
post #7 of 10
Thread Starter 
...........icon_sad.gifDang........I meant 3-2-1.......PDT_Armataz_01_28.gif Check out the "thin blue smoke" rockin' along at 245-250*
LL
post #8 of 10
Thread Starter 
Trouble in River City............The small thin end is ready to foil (see about 1/2 in. of bone ? ) But the large end is not showing any bone. I foiled the small end and put the larger, thicker end back on...................PDT_Armataz_01_23.gif
LL
post #9 of 10
I had the same thing happen to my ribs a few weeks ago but even though the thick end wasn't showing any bone, it was still done.
post #10 of 10
Sometimes one end is just more willing to give in! It's higher so it should be hotter. More meat on that side though.
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › O.K. i'm hooked, gotta have some "Q" 1-2-3 ribs today !