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

[hhersh]

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.....

 

[ron50]

Sounds Yummy. Can;t wait to see the Q.

 

[hhersh]

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 .....

 

[hawgheaven]

I can smell it now Harold! Good Gawd I'm gettin' hungry!

 

[ron50]

Harold,

they look great and they aren't even cooked yet.

 

[flash]

Well, I have done 3-2-1 ribs before, but never tried them backwards.

 

[hhersh]

...........

Dang........I meant 3-2-1.......

Check out the "thin blue smoke" rockin' along at 245-250*

 

[hhersh]

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...................

 

[ron50]

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.

 

[deejaydebi]

Sometimes one end is just more willing to give in! It's higher so it should be hotter. More meat on that side though.