I decided that ribs were a good way to help kick-off the NFL season. I tried a method that I had not tried before , , , the 3-2-1 method. I used a garlic peppercorn rub on one rack and the free rub sample I had received from a link here on LTBBQ. I can't say that I preferred one rub over the other although there was a significant taste difference in the two.
What I learned from the first time experience of trying the 3-2-1 method was two-fold:
1) I liked the method overall as it was helpful in zeroing in on a "ready" time for lunch
2) BBQ isn't ready until it's ready!!!! Don't let the timer tell you it's done.
Point two means that I should have relied on my knowledge of knowing when to pull the product and decide the cook is done. Now, I say that with the caveat of noting that I personally like my ribs more along the lines of "falling off the bone" as opposed to having a little "tug" and "bite". If I liked the tug and bite they would have been absolutely perfect. They were juicy and flavorful but I just prefer that they be more 'loose'.
Next time I would leave them on a little longer (perhaps as much as 30 minutes) to achieve my preference of the fall off the bone experience.
That being said - there were no leftovers as my Daughter and her BF were both home from college for the weekend and quickly snagged the leftovers to take back to school with them.
This pic was right before I sauced them for the final 15 mins of the cook
This was as they came off the smoker
And cut up ready to enjoy
thanks for looking
