St. Louis style ribs on the Primo

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looks great!! good mahogany color that I'm envious of!!

can you explain more about the 1-2-3? I haven't heard of that before?
Have you ever heard of the phrase, "Easy as 123"? This is just me poking fun at the 3-2-1 rib method. People are attracted to "process", if there is a process to it then it must be great but ribs really can be as simple as 123. That's not to say that folks can't get ribs using the 3-2-1 method that taste great to them, they can. In my opinion it doesn't need to be that complicated. Heck, some folks boil their ribs before smoking them and swear by that.... YIKES :)

1. season them up well
2. smoke them up right
3. enjoy them


I use the eyeball test (pull back on the rib bone) and the bend test (~40-50 degree bend when held from the 4th or 5th rib) to determine doneness.
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Maybe I've said it here before, maybe I haven't.... life runs together some times but I enjoy the 123 pork rib method.

1. Season
2. Smoke
3. Eat

No simpler than that. I like a bite that pulls from the bone and just a little chew.

I smoked these with cherry wood, seasoned with some house pork rub and finished with Mrs philpoms canned peach bbq sauce. As usual all of the carnivores in this house ate it all.

Seasoned and on the Primo.
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Really starting to look good.
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Looking delish but not yet.
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Now we're talking!
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Had fun with this one and I have to say, ribs have been very affordable as of late. If Mrs philpom brings it home I'll smoke 'em!
I'd like to hear a bit more about that peach bbq sauce!!!!
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I'd like to hear a bit more about that peach bbq sauce!!!!
It's a zesty peach bbq sauce made with peaches off of our trees, onion, peppers, vinegar etc. Mrs philpom makes it and cans it. I bet I could talk her out of the recipe if you are interested. It's tasty, the riper the peaches the better.
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