Bacon Ribs

[TexasFlood]

My brother ordered the meat from HuntsPoint and I set it up in my 1500 Pro with apple wood. This took 15 hours at 200-225 (started at 225 and it was progressing too quick so slowed it down...wanted all that fat to render). Followed the 3-2-1 approach but time added for the additional cut of meat. Sauced near the end with homemade KC sauce. Amazing flavor and really tender...but not "hot mess" tender if you know what I mean. Would do it again if the price of these suckers would be reasonable. Had to do it once though!