Redleg71
Knows what a fatty is.
- Joined
- Sep 7, 2011
- Location
- Zionsville, Indiana
After following the great advice of the Brethern, I cooked my first set of ribs for the spring.
Used the 3-2-1 method.
Lightly seasoned with BGE gourmet season then applied a coat of yellow mustard to serve as the adhesive for my pork rub. Threw on the BGE for roughly 3 hours then foiled with a butter/honey/brown sugar mix for around two hours. De foiled and finished off around 15 min with a light glaze of my favorite bbq sauce.
Very sweet like candy and pullof the bone tender. My only mistale was that in the intial cook i did not flip and the less meaty side was a little charred but overall they tasted great and i will easily remedy that error on my next cook.
Big thanks to all the brethern they provided invaluable advice!
Used the 3-2-1 method.
Lightly seasoned with BGE gourmet season then applied a coat of yellow mustard to serve as the adhesive for my pork rub. Threw on the BGE for roughly 3 hours then foiled with a butter/honey/brown sugar mix for around two hours. De foiled and finished off around 15 min with a light glaze of my favorite bbq sauce.
Very sweet like candy and pullof the bone tender. My only mistale was that in the intial cook i did not flip and the less meaty side was a little charred but overall they tasted great and i will easily remedy that error on my next cook.
Big thanks to all the brethern they provided invaluable advice!
