O.K. i'm hooked, gotta have some "Q" 1-2-3 ribs today !

Discussion in 'Pork' started by hhersh, Jun 19, 2007.

  1. Well its 9:00am and I have a hankerin' for some ribs. I am gonna make some "Dutchs wicked beans" too....hang on folks Q view a comin'. I am gonna do half the ribs using Weber's "Sweet & Tangy" rub and the other half using salt, pepper and brown sugar. I will critique the flavors later.....[​IMG]
     
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Sounds Yummy. Can;t wait to see the Q.
     
  3. O.K. here we go........i've got ol' R2D2 up to 200* and i'm puttin these bad babies on to smoke at 10:00 am. I'm gonna go start fixin' the "Wicked Beans" next .....[​IMG]
    [​IMG]
     
  4. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I can smell it now Harold! Good Gawd I'm gettin' hungry!
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Harold,

    they look great and they aren't even cooked yet.
     
  6. flash

    flash Smoking Guru OTBS Member

    Well, I have done 3-2-1 ribs before, but never tried them backwards. [​IMG]
     
  7. ...........[​IMG]Dang........I meant 3-2-1.......[​IMG] Check out the "thin blue smoke" rockin' along at 245-250*
    [​IMG]
     
  8. Trouble in River City............The small thin end is ready to foil (see about 1/2 in. of bone ? ) But the large end is not showing any bone. I foiled the small end and put the larger, thicker end back on...................[​IMG]
    [​IMG]
     
  9. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I had the same thing happen to my ribs a few weeks ago but even though the thick end wasn't showing any bone, it was still done.
     
  10. deejaydebi

    deejaydebi Smoking Guru

    Sometimes one end is just more willing to give in! It's higher so it should be hotter. More meat on that side though.
     

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