Hello Dr. BBQ:
You are my hero! I love your BIG TIME BBQ BOOK. I have a question. I notice your rub and sauce for baby backs but do you use a mop or baste for them or just the 3-2-1 method with honey and apple juice and brown sugar? I have an offset at our campground that I use seasonally but I am thinking about getting another for home with a better heat-holding unit. The one I have is from Home Depot. If I cook with a little food its fine, but seems to need constant heat attention when I cook with the entire surface. I cooked a pork but for pulled pork the first time came out great. I tried something different and used your honey bbq after pulling and mixed it in. Got raves over it. THANKS.
That’s a lot of questions in one. I’ll try to answer them. I don’t mop or baste my backribs, I prefer to leave the door closed as much as possible. I don’t follow the 3-2-1 method. (Note: This is a common Internet method but really is better suited to spare ribs. It’s 3 hours in the cooker, 2 hours in the cooker wrapped in foil and 1 hour in the cooker out of the foil and glazed with sauce.) I think that’s way too long for backribs and a little too long for spare ribs. Those low end offset cookers look real cool but they don’t really cook that well.