At the casa of Sweaty Paul we have never cooked baby back ribs - only St. Louis cut. My wife, while shopping for ribs grabbed 2 racks of St. Louis and 2 of baby backs. They were delicious.
Best part about this whole cook was my 18 yo son (Sweaty Jr. ) did the whole thing. He trimmed and dry brined for 8 hours, used MMD for the rub, and then got them on the smoker being sure to spritz occasionally and manage the temps. They were spot on.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Delta Heat 32" Gas Grill on Cart
Yoder YS-640 on Comp Cart
Camp Chef SmokePro SE pellet grill - Sold LSU Purple Thermapen MK4
Maverick Et-732
Griddle grate
Boiling and turkey fryer pots and burners
great looking ribs! Looks like it will cost you a lot every time he comes home... Just providing the meat. I think you have a pitmaster in the making.....
Good job SP II! I got to coach my nephew through his first prime rib roast cook at Christmas and he nailed too. It is a wonderful feeling to watch our kids succeed, no matter what it is.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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