Ribs two ways, Saturday 1 pm CT

Join us live as we cook the same rack two ways—classic 3‑2‑1 and hot‑and‑fast—so you can see the bark, bite, and timing differences side‑by‑side. We’ll cover set temps, when “color is set,” wrap choices (paper vs. foil), saucing, and how to read doneness with the bend and toothpick tests. We’ll stream a live CookGraph and answer questions in real time.

What to bring

• 2 racks St. Louis spares or baby backs
• Your favorite rub, foil or butcher paper, honey/butter/juice (optional), and sauce
• Pellets: oak + cherry recommended
• Tools: PixelProbes + PitClip, spritz bottle, instant‑read, gloves, foil pan

Schedule (approx.)

• 1:00 pm CT: Preheat and setup
• 1:10: Rubs on, pit placement, probe talk
• 1:45: Hot‑and‑fast tips; when to wrap 3‑2‑1
• 2:45: Sauce set + doneness checks
• 3:00: Q&A and plate‑up

The full ingredient list drops Friday morning in this thread. Follow this topic for reminders, and post questions ahead of time if you want them covered. Replay will be available after the stream, and we’ll share the CookGraph link so you can compare to your own run. Safety first: cook outdoors, keep grease paths clear, and use heat‑safe gloves during wraps and sauce sets.