Purchased a couple racks of baby backs that were about 3.5 lbs. each. Our local Safeway store stocks baby backs that are labeled "extra meaty" and these are what I used. Following the Last Meal Ribs recipe, I dried brine them for 24 hours, put the MMD rub on water moistened ribs two hours before the cook. Pit is my 22 inch Weber with a SnS using Kingsford blue bag coals. 8 oz. Applewood total. 4 oz. at the start, then 4 oz. after two hours when the racks were repositioned.
Dry brined and rubbed...
Tried to hold grill temp as close to 225* as possible. I experience a little more variability yesterday, possibly because it was a breezy day.
Pulled and glazed after 3.5 hours...
I used Sweet Baby Rays Original bottled sauce and only glazed one rack. The second, dry rack is getting well wrapped and put into the freezer. The plan is to glaze the second rack, on my portable gasser, at a tailgate party before a baseball game Sunday, Texas at Oakland.
Cross section results...
They came out perfectly! Very juicy and with the right amount of smoke. Leftovers from the glazed rack tonight. Mmm, ribs!
Dry brined and rubbed...
Tried to hold grill temp as close to 225* as possible. I experience a little more variability yesterday, possibly because it was a breezy day.
Pulled and glazed after 3.5 hours...
I used Sweet Baby Rays Original bottled sauce and only glazed one rack. The second, dry rack is getting well wrapped and put into the freezer. The plan is to glaze the second rack, on my portable gasser, at a tailgate party before a baseball game Sunday, Texas at Oakland.
Cross section results...
They came out perfectly! Very juicy and with the right amount of smoke. Leftovers from the glazed rack tonight. Mmm, ribs!
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