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Thread: 3-2-1 Ribs

  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    299

    Default 3-2-1 Ribs

    Removed the silver skin. Thin coat of mustard to help with binding of the rub.
    Applied rub and into the smoker for 3 hours at 225.
    2oz of peach wood and 2 charcoal briquets.
    After the 3 hours of being kissed by the smoke.
    Wrapped in aluminum foil with honey, brown sugar and more rub.
    2 hours later removed from the foil and back on the rack for the final hour.
    Baked beans and macaroni added during the cook.


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    Ready for 3 hours of smoke.
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    3 hour mark.
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    Wrapping for the next 2 hours.
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    Final Results.
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  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    731

    Default

    Another great looking cook, Soda!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    299

    Default

    Quote Originally Posted by bigwalleye View Post
    Another great looking cook, Soda!
    Thanks..

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