erik6bd Posted September 3, 2017 Report Posted September 3, 2017 This was a lot of work but was so worth it. Went to the pork shop and got all fresh cut meats them Smoked everything with cherry and did the 321 method on the ribs at 225 all turned out amazing. Sent from my SAMSUNG-SM-G935A using Tapatalk 4 Quote
Bruce Pearson Posted September 3, 2017 Report Posted September 3, 2017 Looks pretty tasty yum 1 Quote
Stile88 Posted September 3, 2017 Report Posted September 3, 2017 everything looks fantastic yum yum 1 Quote
tony b Posted September 3, 2017 Report Posted September 3, 2017 Serious looking ABTs there! Just not a 3-2-1 fan here. YMMV 1 Quote
Dirtman Posted December 18, 2017 Report Posted December 18, 2017 Is this the Pork Shop in Gilbert? Quote
sfdrew28 Posted December 19, 2017 Report Posted December 19, 2017 Looks tasty Sent from my iPhone using Tapatalk 1 Quote
erik6bd Posted December 19, 2017 Author Report Posted December 19, 2017 Is this the Pork Shop in Gilbert? Queen Creek AZ http://www.theporkshopaz.com/Sent from my iPad using Tapatalk Quote
Dirtman Posted December 22, 2017 Report Posted December 22, 2017 On 12/18/2017 at 11:04 PM, erik6bd said: Queen Creek AZ http://www.theporkshopaz.com/ Sent from my iPad using Tapatalk Thanks Quote
5698k Posted December 22, 2017 Report Posted December 22, 2017 I have to offer my thoughts on the 3-2-1 thing. I honestly don’t know how this got so popular. It’s a boat load of work, plus the timing is very specific. Particularly with a kk, there’s no worry about moisture in your cooks, so foiling is absolutely not necessary. I’m a huge advocate of simply letting the kk be the star of the show, which will make you the star of the show. Sent from my iPad using Tapatalk 2 Quote
tony b Posted December 23, 2017 Report Posted December 23, 2017 Plus, I don't like that it makes the crust mushy and I'm not a big sauce guy to start with. 1 Quote
