Did one rack of these today on my Bell Fab pit. Trimmed them up and into the pit. Now, I don't know what method I used, 3-1-1, 2-2-1, no clue. Trying to under think nowadays lol. All I know is, about 2 hours in at 275°, I wrapped them in foil and cooked them another 2 hours. Could have pulled them out a little earlier. Rested 45 minutes. Very tasty. Not sure how they slice them up here in the Chicago area, but one pics is the "rib tips".
Rib tips...
Rib tips...
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