Today 😊

[Cowboy1955]

Such a beautiful day it turned out to be here in East Texas so

I couldn’t resist smokin some baby back ribs

 

[ANT0407]

Such a beautiful day it turned out to be here in East Texas so View attachment 3610I couldn’t resist smokin some baby back ribs

It's a beautiful day any day you can smoke up some ribs!

 

[Cowboy1955]

It's a beautiful day any day you can smoke up some ribs!

Indeed it is Bubba!!!
I figured what the heck
I fixed a torpedo heater and a pressure washer today so I just fired up the grill and ran with it

 

[mixed up]

those look spectacular how long was the smoke

 

[Cowboy1955]

those look spectacular how long was the smoke

I use the 3-2-1 method
Are you familiar with it?

 

[mixed up]

I use the 3-2-1 method
Are you familiar with it?

very familiar buti have had better luck with low and slow and let it cook till the meat cracks between the bones with the bump test

 

[Cowboy1955]

very familiar buti have had better luck with low and slow and let it cook till the meat cracks between the bones with the bump test

I keep mine at 225 degrees and I spray them with apple juice every 30 minutes for 3 hours then I place them in a covered foil pan with apple juice in there for another two then the last hour back on the grates and mop the sauce to em
Mine are tender pull the bone out as well

 

[mixed up]

I keep mine at 225 degrees and I spray them with apple juice every 30 minutes for 3 hours then I place them in a covered foil pan with apple juice in there for another two then the last hour back on the grates and mop the sauce to em
Mine are tender pull the bone out as well

that apple juice can do the trick to keep them moist and steam them and add sweetness to them

 

[HuntJ08]

I use the 3-2-1 method
Are you familiar with it?

I have found the 3-2-1 timeframe makes them too soft. No pull-away from bone when eating.
I reduced my times 2.5-1.5-.5 Still leaves some rigidity and doesnt fall apart when flipping/coating with some sauce

 

[Jimsmokes]

I use 3-2-1 more as steps instead of time. 3 bark/color 2 wrap till tender 1 set sauce/bark. I use flex/bend for tenderness.

 

[Cowboy1955]

that apple juice can do the trick to keep them moist and steam them and add sweetness to them

I’ve even poured either water or apple juice in a large can that works great with brisket