Thread: Recipes and Cooking/Smokeing/Grilling etc.

Good job Bill......that MasterBuilt and the 3-2-1 on the ribs is fantastic. Get you some Bad Byrons Butt Rub to put on them for the 3 part

I want to thank "G", GDG, and Feesh for their help. Had a few questions and they always are willing to help out !!!!!

Will try the Bad Byron's if I can find it around Mempho.

Any suggestions on a good wet sauce for the 1 part.

I like Cattlemans original

I keep reading about the Blues Hog BBQ sauce. Also hear a bunch about the Plowboys Yardbird rub. They say it's great for turkey and chicken, but "Made for Ribs". Y'all ever tried these brands?

I did try some Smackers sweet and spicy rub on one slab, and it was goooood. Just a hint of sweet, not overpowering.

BRM, I use the Byron's and yardbird run. I order both off Amazon. Both are really good products!

Originally Posted by deltadawg9

BRM, I use the Byron's and yardbird run. I order both off Amazon. Both are really good products!

THX. Ever try the Blues Hog sauce?

BTW, the 3-2-1 method is better for spare ribs. baby backs , I use about 2-1 1/2-1. Not as thick so you don't need as much time. Now they will be falling apart tender if you use 3-2-1- but I like just a little pull on mine. Still tender as all get out though

Originally Posted by DonDon

BTW, the 3-2-1 method is better for spare ribs. baby backs , I use about 2-1 1/2-1. Not as thick so you don't need as much time. Now they will be falling apart tender if you use 3-2-1- but I like just a little pull on mine. Still tender as all get out though

Your probably cooking a little faster at a higher temp with the green egg.....the masterbuilt you can hold the temp at a perfect 225 for ribs.

nope, 225 degrees and the BGE will hold it dead on 225 all night long if I need it to. With the domed top, it circulates the hot air and stays at the same temp. I've gone to bed at 10 at night with it on 225 and got up at 5. It was still at 225. Takes a little time to learn how to get it to work right though. Guess it's why you see so many competition cooks using a BGE these days

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Stand I built for my smoker