I cut one corner and did baby backs, they were 1/2 the price of St. Louis. Dry brine for 2 hours, then oiled with a fresh batch of Memphis Dust. Added them to the BGE (trying out Kingsford Blue Bag) with a roughly 2:1 blend of apple:hickory. During the smoke phase, I spritzed with a Spiced Apple Rooibos Tea I just bought for the holidays from Teavana. I added ~1.5tsp of rock sugar to the tea to get some sugar on the ribs for bark. Stay tuned.
Dry brine picture not included...had the memory card out of the camera...doh!
Random experience, this was the first time I either had silver skin or was able to remove it from the back of the ribs. Came off easy peasy, hope it makes the difference! I do hear them sizzling in a way I'm not used to with the membrane removed.
They were just at the beginning of passing the bend test when I switched them over to the IR Gas grill for a final crisp. Right about the 3hr mark. I added a thin coat of sauce about 30min prior to the finish of the cook.
Other than the smoke ring kinda sucking, they were great. Really tasty, and pulled clean off the bone with a nice tug. Without a doubt the cleanest bones of any Last Meal Ribs I've ever had. Probably my best yet.
Dry brine picture not included...had the memory card out of the camera...doh!
Random experience, this was the first time I either had silver skin or was able to remove it from the back of the ribs. Came off easy peasy, hope it makes the difference! I do hear them sizzling in a way I'm not used to with the membrane removed.
They were just at the beginning of passing the bend test when I switched them over to the IR Gas grill for a final crisp. Right about the 3hr mark. I added a thin coat of sauce about 30min prior to the finish of the cook.
Other than the smoke ring kinda sucking, they were great. Really tasty, and pulled clean off the bone with a nice tug. Without a doubt the cleanest bones of any Last Meal Ribs I've ever had. Probably my best yet.
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