321 Beef Ribs on a Pellet Grill
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Great! You bought a smoker. Now you are googling how to make smoked pork ribs. You stumble upon one of the thousand recipes for 3 2 1 Ribs. Yous follow the recipe step by step and brand an "ok" rack of smoked ribs where the meat "falls off the bone". Congratulations. You just overcooked some other rack of ribs like everyone else, including myself when I first started.
If you've ever gone to a BBQ competition and had the Pitmasters ribs, you volition quickly detect something. The ribs are individually cut and the meat actually stays on the bone until you lot bite information technology off with your teeth. Now remember your 3-ii-one ribs and how gravity removed the meat from the basic for you lot. That's not what you want. AmazingRibs.com BBQ legend Meathead feels quite strongly almost 321 ribs as well.
I've besides taken inspiration from Aaron Franklin with the method he uses for smoked ribs. His Masterclass training program goes over ribs in slap-up detail.
Ribs are i of our favorite meats to fume and yous'll come across why after trying this recipe.
What Are 321 Ribs, and Why Aren't They Platonic?
The 3-2-1 method makes you smoke the ribs for 3 hours, then wrap the ribs in foil and cook for 2 hours followed by 1 hour of cooking unwrapped and coated in BBQ sauce. Information technology's unproblematic but not the best way to smoke ribs. The 321 method is simply cooked besides long, peculiarly during the second step in foil for 2 hours.
Nosotros take issue with several aspects of the 321 ribs recipe:
- The time the smoked ribs cook in foil is too long
- The fourth dimension spent cooking the ribs out of the foil is also long
- The goal shouldn't be pork ribs with meat falling off the bone
How Long Does it Accept to Smoke Ribs?
Pork baby back ribs will typically take about 3 hours when smoked at 225F, just you are not just yet. We however recommend some time cooking in the foil and a final cook with sauce unfoiled . This is enough time for the ribs to be thoroughly cooked and accept on a smoky flavour.
How To Tell When Ribs Are Done
I find the easiest way to tell if the ribs are done during the first smoke stage is to do the "bounce test" with the ribs, where y'all choice them up with grill tongs and lightly bounce them. If the meat starts to fissure past the bone, the ribs are done smoking. You can outset the foil portion of the melt.
Smoked Ribs Temperature
When the smoking portion of the rib melt is complete, the ribs will be effectually 180F-190F. That sounds very loftier only this is normal when smoking ribs. Since nosotros are cooking at a low temperature of 225F and spritzing the ribs to keep the moisture level high, the ribs will not taste overdone.
I strongly recommend you get yourself a good smoker/grill thermometer like the Signals from Thermoworks so yous tin can make sure your smoker is staying effectually 225F. Y'all would be surprised what the actual smoke box temperature is compared to the born thermometer.
Ingredients:
- 2 Racks of Baby Dorsum Ribs
- 6 TBSP Melted Honey (Get Existent Love from a Local Beloved Subcontract)
- four TBSP Melted Butter
- Dry out Rib Rub (Endeavour our bootleg rib rub recipe)
- BBQ Sauce: Make our Jack Daniels Sauce or Traditional BBQ Sauce
Gear:
- Smoker (Pellet Smokers or Drum Smokers work great)
- Smoking Wood (Our favorite woods for ribs)
- Instant Read Thermometer (Not mandatory only good to have)
- Cutting Lath
- Heavy Duty Can Foil (Heavy Duty won't tear easily)
- Grill Basting Brush
- Precipitous Knife
- Grill Tongs (Long n' Strong Tongs Piece of work All-time)
- Spritzer Bottle of fifty/50 h2o and apple tree cider vinegar
Fourth dimension:
- Prep Time: 2 hours xv minutes
- Smoking/Cooking Time: iv hours
- Resting Time: xv minutes
- Total Time: 6 hours 30 minutes
Instructions:
- Rinse the ribs in cold water and pad dry.
- Trim whatever excess fat or connective tissue. Only leave what yous desire to eat.
- On the bone side of the ribs, remove the membrane. A quick play a trick on is using a piece of newspaper towel to help grip the membrane. In one case you get a good grip of the membrane, but pull until information technology is completely removed.
- In one case the ribs are prepped, I utilize my favorite rub generously. Make sure to embrace all the sides and edges of the ribs.
- Cover the ribs and keep in the fridge for 2 hours or more than.
- Remove the ribs from the refrigerator and allow to warm slightly on the counter.
- Burn upwards the smoker to 225F. I apply Pecan or Ruby-red, when smoking ribs.
- Once the smoker is at proper temp, identify the ribs on the grill meat side up.
- Now you can pretty much wait for the iii hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and h2o. I personally quit doing this, because I never noticed a difference.
- Afterwards three hours, remove the ribs and place each rack meat side up on a large slice of Heavy Duty can foil.
- Castor melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture.
- Flip the racks around so the bone side is facing upwards. Brush with melted butter and melted honey.
- Go out the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side upwardly for 45-60 minutes. Keep the temp at 225F. Optional: If yous want the ribs more than tender or closer to fall of the bone, cook in the foil for 1.5-2 hours.
- Remove the ribs from the foil and place back on the grill.
- Castor the ribs with your favorite charcoal-broil sauce. Cook for approximately 30-45 more minutes at 225F.
- Bank check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly divide, the ribs are done.
- Remove from the smoker and cover in foil. Let residuum for 10 minutes.
- Exist a professional and take a sharp knife (I utilise a Henkel Serrated Bread Knife) and cut each rib individually. You'll notice how the ribs don't fall apart as you lot cut. Likewise look for that beautiful pink smoke ring.
- Serve and enjoy. Yous but got a lot closer to competition ribs.
Smoked Pork Ribs – BETTER THAN 321 !!!
If you've ever gone to a BBQ competition and had the Pitmasters ribs, y'all will quickly notice something. The ribs are individually cut and the meat actually stays on the bone, until you bite it off with your teeth. Follow this recipe, and serve contest worthy ribs correct at dwelling house!
Servings: five people
Calories: 714 kcal
Equipment
-
smoker
-
Smoking Forest (we prefer pecan or ruddy)
-
Newspaper Towel
-
Cutting Lath
-
Heavy Duty Aluminum Foil
-
Grill Basting Castor
-
Sharp Knife
-
Grill Tongs
-
Spritzer with 50/50 Water and Apple Cider Vinegar
Ingredients
- 2 Racks Baby Back Pork Ribs
- 6 TBSP Melted Honey Real honey from a local honey farm is best!
- 4 TBSP Butter
- 8 TBSP Rib Rub Try our homemade dry out rub rub.
- 1/2 cup BBQ Sauce Mike likes Angry BBQ's homemade BBQ sauce, Jannah likes Kansas City style!
Instructions
-
Rinse the ribs in cold water and pad dry.
Trim any excess fat or connective tissue. Merely exit what you want to eat.
-
On the bone side of the ribs, remove the membrane. A quick fox is using a piece of paper towel to aid grip the membrane. Once you go a skillful grip of the membrane, simply pull until it is completely removed.
-
Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.
Embrace the ribs and keep in the fridge for two hours or more.
-
Remove the ribs from the fridge and allow to warm slightly on the counter. Burn down up the smoker to 225F. I utilize Pecan or Cerise, when smoking ribs.
-
Once the smoker is at proper temp, place the ribs on the grill meat side up.
-
Now you tin can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/fifty mixture of apple tree cider vinegar and h2o. Adding moisture to the ribs aids in a smoky bark. Afterwards three hours, remove the ribs and identify each rack meat side upwardly on a large piece of Heavy Duty tin foil.
-
Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You tin can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey.
-
Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side upwards for 45-60 minutes. Keep the temp at 225F. Optional: If yous want the ribs more tender or closer to fall of the bone, cook in the foil for one.5-2 hours.
-
Remove the ribs from the foil and place back on the grill. Castor the ribs with your favorite bbq sauce. Melt for approximately 30-45 more minutes at 225F.
-
Bank check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split up, the ribs are washed.
Remove from the smoker and encompass in foil. Let residue for 10 minutes.
-
Be a professional and accept a precipitous pocketknife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You lot'll observe how the ribs don't autumn apart as you cutting. Likewise look for that beautiful pink smoke ring.
Nutrition
Calories: 714 kcal | Carbohydrates: 32 g | Protein: 44 g | Fatty: 46 m | Saturated Fatty: xix k | Polyunsaturated Fat: 6 chiliad | Monounsaturated Fat: 18 g | Trans Fat: 1 g | Cholesterol: 181 mg | Sodium: 572 mg | Potassium: 642 mg | Fiber: 1 thou | Carbohydrate: 30 g | Vitamin A: 394 IU | Vitamin C: i mg | Calcium: 84 mg | Iron: 2 mg
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Michael Haas
Michael is the President of Angry BBQ and self proclaimed Pitmaster. He is ever striving to make his brisket meliorate than the last. If he's not tweaking a rub, ownership a different smoker or researching online you lot'll find him playing guitar or tinkering in the garage. Michael continues his culinary education by reading the latest BBQ books from masters such as Myron Mixon, Meathead Goldwyn and completing Master Grade courses. Michael is a graduate of the Electronics Technology program from Saskatchewan Polytechnic which aids in the review of electrically assisted Grilling and Smoking equipment.
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Source: https://www.angrybbq.com/how-to-smoke-ribs-not-the-overcooked-321-method/
60 thoughts on "How to Smoke Ribs: Non the Overcooked 321 Method"
I was a 3-2-one rib guy and was non pleased with the gelled texture of the completed ribs. Yep they roughshod off the bone, but they didn't have any bite at all. Last night I fabricated 2 racks following these instructions. WOW! The ribs were perfect. Cheers for posting this technique.
Hullo Fred,
Glad to hear you enjoyed them. Information technology'due south funny how methods that do non create the best results become so popular and get the standard style of doing things.
Cheers,
Michael
What perfect timing. I came across this article as my ribs are approaching their three 60 minutes marking. Gonna shift to your three – 0.75 – 0.75 method. 🙂
Can't debate with meliorate ribs quicker. Tin't await to see if at that place's a difference.
Great to hear John. You lot'll never do 321 once again. Bask.
Same fourth dimension and temp for spare ribs? I desire to brand today! Thx!
Hello Tina,
Spare ribs aka Side ribs typically take a fleck longer. Y'all might want to run them in the smoke for three.5 hours instead of 3 hours. In the foil for 1 to 1.5 hours and then out of the foil for another 30 mins. You tin use a temp probe to confirm their doneness (I never actually carp). 190F-200F is typically when they are washed and the fat / collagen is rendered. Good luck. Let us know how it goes.
Michael
for the final department when saucing the ribs; does the temp remain at 225? or practise you increase it to 300?
Hi Ashay, Yeah simply keep the temp at 225F when you are saucing the ribs.
Cheers,
Michael
Our recipe has been updated to clarify well-nigh keeping the temp at 225F while saucing.
This is it. This is the recipe. I've been experimenting with the iii-two-1, two-two-ane, etc methods and this is the gilded ratio correct here! Cuts perfectly but doesn't pull off the os with gravity! Tastes great as well!!
Glad you enjoyed it.
I was planning to practice the 3-2-i method and found this while looking it up. My wife and I agreed these were the best ribs we have ever had, period.
Thanks for the positive comments Ben. Glad y'all enjoyed the recipe. Try out our brisket recipe one-time.
Wow. Like everyone above, I've done most of the other variations on ribs, including 3 two 1.
By far the best ribs I've e'er made! Everybody at our get together was praising the ribs.
Thanks for this recipe.
Glad to hear it went well for yous Steve. Thanks for trying our recipe.
Michael
I tried this method but with 2 racks came out perfect!!!! Soooo how does one compensate for three or iv racks? Please lmk!
Hi Jeremy,
Glad the ribs turned out for you. We wrote the recipe for two racks, if you want to do four racks, but double everything. Just make sure they can all fit in your smoker. If your smoker is right total with 4 racks, I would recommend moving the ribs around the smoker to ensure they are cooked evenly. My Traeger and Camp Chef pellet grills exercise have hot spots. Hope that helps.
Michael
I did shorten upwards the final hour (saucing) past well-nigh 15 minutes merely kept everything else the aforementioned. Distressing, I like the meat falling off the os, as does pretty much anybody I know. I certain don't need the "pull" to savor ribs. The 3/2/one will go on to be my go-to method.
Hi William,
Cheers for commenting. I hold that a good amount of people like their ribs with the meat falling off the bone. Our guide is to assist you get your ribs similar to the Pit Masters in BBQ competitions.
Cheers,
Michael
Hi – My ribs are coming up on the initial ii hour mark. But they volition be washed too early now. Tin I permit them residuum in the foil for a couple hours earlier I put them back on the grill ?
Howdy Bill,
Your best bet is to foil them and go them in your over or smoker at 150 and hold them for a while. They may still be overcooked simply it'south worth a shot.
Cheers,
Michael
I'm doing three racks of baby backs tomorrow. The merely question I have is why practice you identify your wrapped ribs bone side upwardly? I've ever put them back meat side upwards. I recall I will try one rack your way and let the rest the way I've been doing it. Just curious
Howdy Bill,
I recommend wrapping the ribs meat side down for ii reasons.
1. Information technology gives the meat side a take chances to cook in the butter and honey meliorate. It takes on more flavour.
2. It evens out the melt a lilliputian. The meat side is upwardly most of the time during the melt, this evens things out a bit.
It'southward the fiddling things that become a long manner.
Cheers,
Michael
Hullo Michael,
I'm giving your recipe a endeavor. I'm new to smoking and used the 321 method previously (FYI, the meat never fell off the bone). I'm currently at the three hour mark, internal temp is 180 – they're done! I basted and put back in, won't they be over cooked with some other hour and a half of cooking?
Thanks,
Kurt
Hi Kurt,
Sorry for the late reply. I'm on holidays and not checking in on things every bit regularly. Theoretically they are washed already but taking the ribs off the smoker to put in the foil for 45 minutes, back out of the smoker to remove the foil and back in once more, drops the temp of the ribs and slows the cooking process. Recollect I mentioned to check the ribs by doing the bounce exam with the grill tongs? Exercise that examination while they are smoking. It will aid in knowing how well cooked the ribs are. Even though the ribs will be over 145F, they volition nonetheless not be completely overcooked like virtually iii-two-ane rib methods. Stick to the recipe and see how they plow out. Let us know.
Will this work:
A – with St Louis style ribs?
B- my business firm likes dry out ribs. Do I HAVE to sauce to make this work?
Hullo Auggie,
This will work with St. Louis fashion ribs. St. Louis ribs usually need a bit more fourth dimension to cook but I've had success with both St. Louis and Babybacks with this recipe. I haven't done this method with dry ribs yet but yous can give it a shot. You do not demand to sauce at the end to make this recipe piece of work.
Cheers,
Michael
Tried this my commencement time cooking with a smoker. Did 1 set of ribs 3-2-one and one set of ribs this style. They were both good simply I think your method was better and more pop with my guests. How would you change this recipe if you were smoking pork spare ribs instead of baby backs?
How-do-you-do E.R. Marty,
Side ribs or spare ribs have more than fat content and are not every bit meaty. They typically have longer to melt but this recipe will definitely become these ribs cooked through. Good luck and thanks for commenting. Happy grilling/smoking.
Michael
I'm doing a i.5kg pork loin rack tomorrow. Volition this method piece of work for me? Would I demand to conform any temps or timing?
Thanks in advance!
Hi Sam, Sorry for the late reply. I definitely think yous tin endeavour this recipe on your pork loin rack. The loin rack is essentially thicker than baby back ribs then make certain y'all monitor the temperature to make sure it hits 145F. Give it a shot. I think this would gustatory modality great.
Thanks,
Michael
Tried this terminal dark with some St. Louis ribs on a Weber Smokey Mountain 18.5 on the racks and information technology worked great. I will brand a few slight mods to the cooking times and rub mix (too much cayenne for our liking), but the v-spice powder definitely comes through nicely. We used Stonewall Kitchen Maple Chipotle BBQ sauce (one of our favorites) and information technology was exceptional.
Looking ahead – how would you handle this if you were hanging your ribs in order to have more racks and suit more guests? Non sure how I would be able to wrap them. Or would yous just skip the wrap?
How-do-you-do Michael, Thanks for commenting and I'1000 glad the ribs turned out well. Our rib rub does have a scrap of kick, so I recollect I'll mention to add the cayenne to gustation.
To answer your question about adding more than racks for a large dinner party, I wouldn't skip the foil role of the melt. I feel this aids in flavor and texture by letting the ribs bathe in butter and honey. If you lot are tight on infinite in the Smokey Mountain, I would even so wrap the ribs when it is fourth dimension and put them in your oven at 225F. When the ribs are wrapped any fume/charcoal flavour volition not exist entering the ribs. And then when the foil portion of the melt is complete, put them back on the Smokey Mountain.
Hope that helps.
Michael Haas
I'll be smoking 3 racks instead of ii racks. How does that alter your directions?
Hullo Luis,
I would but make certain yous accept extra butter, honey, rub and tin foil available for the cook. As long as the smoker has room for all 3 racks, y'all are good to go. Proficient luck. Let us know how it goes.
Cheers,
Michael
I tried your recipe with a prepare of baby back ribs and the results were incredible. The whole family unit was happy!
I'thou tempted to effort information technology with spare ribs, and was wondering if you've gotten whatsoever feedback on how much longer the intervals should be. I'g tempted to keep things the same only do 3.5 or 4 hours for the first step rather than three. Any opinion?
Hullo Jim,
I recollect you are fine with extending the first stride as you pointed out. To test the ribs for doneness, you lot can practice the Amazingribs.com method by picking upwardly the rib rack with bbq tongs in the middle of the rack. Lightly bounciness the ribs in the air, and if the meat is starting to separate from the basic, your ribs are washed and set up for the next step. It's a quick and elementary way to test.
Let us know how the spare ribs get.
Thank you,
Michael
Meat side up after saucing?
Hi Doug,
Correct. I put them meat side up after saucing.
Relish,
Michael
Hi Mike,
Another convert here. I was looking for better ribs than 321, and mine were perfect a few weeks back. My question is when to extend if they aren't quite washed? If I have some fatties cooking slower or ambient temps or any contributing to a slower cook. In that instance, would I give them longer before going to foil? I'm bold you wouldn't want a longer foil time considering of the mush factor? Or, longer in step 3 before saucing, if needed. The little things exercise matter, and I know sooner or later I'll have a shorter or longer cook time. Thanks.
Hi Darwin,
I hold with cooking them longer on the commencement pace vs in the foil or earlier saucing. Longer in the foil will create mush and longer on the final pre/saucing stride might dry them out.
Thanks for commenting.
Michael
I was not doing the 3-2-one and take never wanted my ribs fall off the bone. Wanted competition worthy ribs. Used to smoke to 160 and and then wrap the ribs till they hit temp.
I think the key was wrapping for a flake and so putting them back in unwrapped.
Using your method made the best ribs I've ever made. Non greasy ribs. The spice of the rub with the sweet of the honey drip. Amazing!!
Thanks
Thanks for the compliments Andy and I'm glad you tried the rub too. Information technology works perfectly with pork ribs.
Michael
I do a shortened foil step myself and can confirm that it yields a superior product. However, after smoking an oddly shaped rack of spare ribs, I no longer believe that "fall off the os" ribs are necessarily overcooked. Hither's why:
The cut I got was straight upward goofy. The lower ribs were the perfect thickness while the higher ones were a expert ane.5 – 2 inches thicker. A usual, I gave my guests a steller meal with contest seize with teeth, until one guy goes, "Wow, man! These are amazing. Falling RIGHT off the os!"
I narrowed my eyes a piddling at first, when then I realized that he had grabbed from the thicker stop. I decided to telescopic information technology out myself, and certain enough, that thick part was falling right off the bone.
Now how on Globe could the thicker side have been "overcooked" while the residue was cooked to perfection? It was a simple affair of the meat existence too heavy for the bones to hold. It had nothing to do with being "overcooked," and the flavour was fantastic on either side.
While I hold that information technology's more than pleasurable for the meat to stay on until the point of chewing, I would exist very skeptical of the "information technology's overcooked" dismissal.
Hullo Luc, You have some valid points. I took my lead on the "overdone" idea from Meathead at amazingribs.com. Everyone has different preferences on how they like their food and information technology seems fall off the bone ribs is popular with a lot of people. My hope is people attempt this recipe and enjoy the difference these ribs bring.
Thank you for commenting.
Michael
It's the prevailing view among pitmasters and BBQ aficionados, certainly. I never questioned it myself until that recent experience, but now I'g not then sure. I'm starting to think that there could be multiple different causes for falling off the bone.
That said, when people aim for fall-off-the-bone or 3-2-ane their ribs, it almost e'er turns into a much less satisfying mush in my opinion.
I haven't smoked ribs in a long time but ran across this link in one of the Pit Boss FB groups and so I tried it out a couple of weeks ago. The ribs came out astonishing. Because of this method I'll be smoking ribs more often now.
Thanks for the comments Chris. Glad it worked out for you lot.
Thank you,
Michael
Outstanding. Texture was good, super tender simply not overcooked/mush. I did spray them a couple times with the 50/l cider wash, no thought if it made whatsoever difference. Merely overall they were a big hit with the family.
Hi Patrick,
Thanks for commenting. They are ever a huge hit with the family unit and friends here also. Glad you enjoyed the recipe. Thanks for commenting.
Michael
I agree with your adjustments to the 3-2-1 method. I've used this method for years and found it needed adjusted so I started trimming back Stage two and iii to less time. I utilise a Pit Boss Austin XL which maintains a perfect temp throughout the process. That may be part of the explanation of why this adjustment works better. Other smokers tend to fluctuate in cooking temp which creates varied results.
Thanks for commenting David. Glad you agree with these changes to make smoked ribs better. Savour Superbowl Weekend.
Michael.
Steps 5-vi when offset placing the ribs in the smoker for three hours if not spritzing the ribs every 30-45 min do I demand to exercise annihilation to brand certain they don't dry out? Practise I need a water bath or will the ribs be fine 3 hours in the beginning step unbothered? Planning on making three racks tomorrow, thank you!
Hullo Miranda,
If you lot are unable to spritz, endeavour to at least have a basin full of hot h2o in the smoker. This keeps the humidity up in the smoke chamber. I would effort to become a bit of spritzing in there if possible. Good luck. Let us know how it turns out.
Thanks,
Michael
Tried ribs for the 1st fourth dimension on a newly purchased Traeger. Decided to try them this way (for the well-nigh part). Ended up doing 3 hrs/ 1hr 10min/forty min. They were absolutely perfect and will definitely do them this way in the time to come!! Thanks for the detailed write-upward.
Cheers for the feedback Brent. Try our brisket or pork belly burnt ends recipe sometime.
Cheers,
Michael
When cooking for the first 3 hours are you supposed to plow them over or melt on the aforementioned side for the first three
Hi Tom,
I don't plough them in the showtime 3 hours. But spritz them. And so when you foil, y'all flip them bone side up. Good luck.
Michael
Lost my rib mojo a few years back vacillating between besides dry and besides soft (essentially falling apart when time to remove them from smoker). As such I was combing the internet for other options and ran across this recipe which was a fantastic…firm, tender ribs with incredible flavor. Followed recommended time instructions iii/2/.5…only divergence was I used butcher newspaper in lieu of foil which probably helped go along them a little firmer and provided a picayune more bark so foil. For futurity cooks I may practise one rack in butcher paper and one on foil for some of those that like the meat to slide off bone with minimal pull. All in all peachy recipe and my get to moving forward!!!
How-do-you-do Larry,
Cheers for commenting. I'll give the butcher newspaper a attempt myself. I have ever used foil. I typically like to keep one rack more than fall off the bone for those that like it that way. Glad your dorsum in the rib game.
Cheers,
Michael