A Fatty and first time 3-2-1 Ribs

mossymo

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Glenburn, North Dakota

• Aug 4, 2007

• #1

Today is my first time trying the 3-2-1 rib method, Jeff’s “Naked Rib Rub” and also Jeff’s “Goodness Gracious Sakes Alive” bbq sauce on ribs.. I have smoked ribs in the past and they have turned out all right to acceptable, surely nothing to brag about. I am feeling quite confident that this will be my favorite rib recipe to date by far.
Here are the ribs and a fatty just about a ½ hour into the smoke.



The fatty is a maple venison/pork sausage with cheese and onions. Also this time I added a combination maple syrup a simmered with an equal part of brown sugar added in and I just dribbled it over the cheese and onions, rolled it up, smoothed over some EVOO and added Jeff’s rub. Then I placed it in the freezer for an hour and a half so I could transfer it to a smoker rack without it falling apart.

 

deejaydebi

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Nov 18, 2006

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Connecticut

• Aug 4, 2007

• #2

Lookin' Good there Mossy! Your gonna love Jeff's Rub and sauce!

Tell Tanya to throw some of that sauce in with Italian dressing and spill it over a nice pasta salad! Wooo Hooo that's good stuff!

 

gypsyseagod

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• Aug 4, 2007

• #3

that looks great so far.

now i'm hungry......

 

mossymo

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Glenburn, North Dakota

• Aug 4, 2007

• #4

Here am at 2 hours into the 3 with the ribs. Been spraying with apple juice every 1/2 hour to 45 minutes. I will be checking the temperature of the fatty soon.

 

gypsyseagod

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• Aug 4, 2007

• #5

mui buena

 

flash

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Chiefland/Cedar Key, Fl

• Aug 4, 2007

• #6

Looks great. I like the idea of the venison/sausage mix. We do that with the hamburgers we grill. Will have to try it with sausage. I have not done a fatty yet, but that one looks very interesting.

 

mossymo

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Glenburn, North Dakota

• Aug 4, 2007

• #7

I am hoping the maple syrup, brown sugar and rub doesn't clash. My wife is doubting my ingredient choices. Every now and then the guy just deserves to be right !!!

 

mossymo

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Glenburn, North Dakota

• Aug 4, 2007

• #8

Wrapped the ribs in foil after 3 hours and the fatty hit 160º so I pulled it and cut into it, taste great. I really like the rub taste on a fatty, I had never tried that before. I really do not think a fatty can be ruined. Of course if you wrapped a Hershey bar into it and smoked it in Marlboro,.... then maybe?