Coincidentally with OUP, we did some spares today. And having watched a video with 3-2-1s, we decided to try that. Normally we don't wrap; I don't care for 'falling off the bone' ribs but this looked interesting in that the bones pulled out yet there was still texture. What wood? I forgot to ask….
We also pre-cut and ate the flap for an appetizer.
And like Parts, PB was having to ride the kamado temps, too. There was pullback when he wrapped but only left it for an hour before opening and glazing.
On rig:
Inside at last!
The carnage:
Sides: Pasta salad, saurkraut, applesauce, roadhouse beans.
It was goooood. I fell asleep afterward.
3-1-1 SPARES!
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3-1-1 SPARES!
Moink!
- Professor Bunky
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Re: 3-1-1 SPARES!
They came out real good, in spite of difficulties maintaining a steady temp in the Kamander (our el-cheapo Kamado). I was shooting for 225F, but I had swings from 200 - 270F. The wood was a mix of apple & cherry.
As always, SK’s sides were ecxellent.
As always, SK’s sides were ecxellent.
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Re: 3-1-1 SPARES!
most excellent
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Re: 3-1-1 SPARES!
Really nice looking ribs
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Re: 3-1-1 SPARES!
Nice Bonze, Y'all Guys, great smoke ring, pull back and bark plus larapin Sides
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Thanks, everyone!
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Re: 3-1-1 SPARES!
They look pretty good from out here.
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Re: 3-1-1 SPARES!
Good looking bones for sure!
What was your seasoning of choice?
What was your seasoning of choice?
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