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.