Posted: 7/28/2026 4:04:44 PM EDT
[Last Edit: wildearp][Edited]
I generally use the 2-2-1 method in a Yoder pellet grill at 225F for the full cook. These were about 2.5-2-1 which is almost too done, as in the meat barely stays on the bone. I like a slight amount of pull, and so do the judges.  The women like them falling off the bone, so that is what they got. If I do a full 3-2-1, my ribs are mush. These were for happy hour Friday. I had a cheap spare rib slab in the freeze which had thawed overnight. I quickly found the bag had lost its seal and these were badly freezer burnt. I started the smoker and blazed over to the Wally near my house and bought some $1.99 spare ribs and was quickly back in business. These had Larue Dillo (Adkins) rub and finished with some Sweet Baby Rays standard sauce. Double bourbon and coke in the glass.  The Sriracha is out for chicken-waffles in the AM. Those are garlic butter cubed taters from the microwave, with some Sriracha splashed on.  |
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