Mmmmm

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Originally Posted by ScottV

I'd read where they call that the 3-2-1 method but an hour at the last with the sauce on is just too long. It dries them out a little. 30 minutes is better. Also a little apple juice added to the foil wrap works good for the steam.

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That's what I've always done also. Looking good Sammy, applewood chips?

I used cherrywood chips for mine and I put apple cider vinegar in the water pan

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Originally Posted by SlabLapper4sure

Sammy, those ribs look like they would make you slap your brain out with your tongue.What kinda smoke did you use!

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Feesh got me started using the apple chips and that's all I use now, its mild not strong like some of the other chips

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Originally Posted by "G"

I did mine with the brown sugar just like Scott.....they were the best ones I have ever done.......I rubbed mine down with Byrons Butt Rub for the first three hrs.

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Da butt rub is da bomb lol

Guy could get fat watching y'all hands cook n eat!!

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Originally Posted by joekiller

Guy could get fat watching y'all hands cook n eat!!

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Joe if ya work like you and I do all week ya burn it off anyway lol

Yea but I'm kinda stuck with what ever momma cooks...got a green horn learning how to ride. Late finish and early start this time of year means eat at 9-10 pm. Hangout in the shop listening to the cards.. plates in the oven babe kinda deal. And believe me when I say I ain't complaining. Carry on! !

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Originally Posted by GitDaGrease

3 hrs unwrapped on the Masterbuilt, then 2 hrs wrapped, then about 30 minutes on open grillAttachment 168733

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I wouldn't have had the Will Power to wait that long!!!! :)

What do y'all use to baste with?

A spray bottle with apple juice in it. Spray em about once an hour until ya wrap em.