3-2-1 ribs - cuz that's what Mrs. Skinsfan likes!

[Skinsfan1311]

I'm not a huge fan of 3-2-1 ribs,(I prefer a little more tug),  but my wife loves them.    St. Louis style, dry-brined the night before and coated with Memphis Dust before I put 'em on.

I smeared a little bacon grease, brown sugar, butter, Memphis dust and a splash of apple juice when I foiled them.    Average temp was 240 on the SnS with KBB, and a few chunks of pecan & hickory.

The last hour of the cook, I put a very, very light coating of Rib Rack BBQ sauce, (cuz that's what Mrs. Skinsfan likes ), and the last 10 minutes I open all of the vents.

I prefer traditionally cooked ribs, but 3-2-1 ribs does offer the advantage of knowing exactly when they're going to take for them to be done, which is a rare occurrence when smoking meat.

[jcnaz]

They look very good!

[Ashley Coalburn]

Very nice.

[bamakettles]

Man those look amazing.  Nice cook!

[AZ2FL]

Ribs look good.

Happy wife makes a happy life

You are correct the 3-2-1 method is more predictable, for me it's more like 2-1/2, 1, 1/2 

[willian m Pineda]

Nice color,looks very good

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