Quoted: So how about posting the recipe?
That looks GOOD!!!
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Start with Texas BBQ Rub and Worstershire suace. Give the rubs a good coat of worstershire sauce and rub in a generous amount of BBQ rub. Let the ribs sit at room temperature for about 20 minutes while you get the pit going.
Get a stable fire going in your firebox. You want a good bed of coals and a this stream of smoke. Too much smoke and your meat will have an overpowering smoke flavor. Your pit should be no hotter than 225*. Too hot and you will boil the fat out of the meat and end up with a dry hunk of shoe leather.
Put the ribs on the pit (meat side up) and leave them alone for three hours. NO PEEKING. Every time you open the lid, you let out heat. The meat does not start dancing when you close the lid, you don't need to check on it. Keep your fire steady and your pit temp at 225*.
At the three hour mark, wrap the ribs in aluminum foil and put them back on the pit. Some folks like to add apple juice to the foil at this stage, I just wrap them. Cook for 2 more hours at 225*.
After 2 hours, unwrap the ribs. Get a jar of Texas Pepper Jelly and put it (lid removed) next to the ribs in your pit for a few minutes . This will soften the jelly enough that you can pour it over the ribs. Coat the ribs with jelly and put them back on the pit for one more hour. The jelly will turn into a yummy, yummy glaze.
Remove the ribs from the pit and enjoy!
That is known as the 3-2-1 method.
3 hours unwrapped
2 hours wrapped
1 hour unwrapped with jelly