I gotta say, from all the posts I've read saying 3-2-1 for ribs, including babybacks, I shoulda known..... Waaaay too tender for me, but absolutely fantastic tasting meat, and juicy, too! This is going to get tweaked to suit me, I just hope I don't change the meat very much. These were by far the best tasting ribs I ever made. On the other hand, for someone who likes the meat falling off the bones, these are for you
I need to work on the color, too. I'm used to flames licking the sauce to caramelize it, low and slow seemed to do nothing more than keep the sauce warm
Also some ABTs and something I found on another forum, a stuffed jalapeno (just cream cheese and onion) wrapped in a thin chicken breast with cheddar, seasoning, garlic and onion. And of course, held together with bacon
I can't remember the last time I used 24 oz of bacon to cook with
I'm getting better at controling my heat and I can't wait until this lump is gone. It catches way too fast and the temp varies a lot
more than using briquettes. At one point I had all three vents on the WSM closed plus the top vent 1/3 closed just to maintain 250. On the other hand, the lump might be good when it gets to be winter here.....
I also don't understand why the ABTs didn't seem to darken up like last week. The only real difference, other than the cooker being hotter today, is they were on the bottom grate, and the smoke was different. I used apple and oak compared to hickory. They still tasted great though.
I'm liking getting to learn this new method of cooking.