Baby Back Ribs Practice Run

[BRic]

2 racks ribs , 2.5 lbs each slathered in Mustard , rub put on the night before .




Rub mix used on ribs




Ribs put on Pit Barrel at 12:40 pm at a 325 f temp
Ribs wrapped in tin foil at 3:00 PM with honey , brown sugar ,sauce , apple juice and clumps of I can`t believe it`s butter
Put back on barrel , temp was 265 F for 1 hr wrapped .At 4;00 PM ribs unwrapped brushed with sauce and a light sprinkle
of rub .






Ribs put back on barrel at 4:00 pm uncovered for half hr at a temp of 265 F , taken off at 4:30 pm
ribs internal temp was 203 f before serving .

[Huskee]

That's a great looking plate!

[RonB]

Lookin' very good.

[Mr. Bones]

Brother, them are lookin fabulous!
Looks like ya nailed it, this time, right outta th gate!

Would love to hear more about yer rub, an sauce mixture ratios, if yer willin to share... would like to try an replicate this cook!

Smoke On!

[Sweaty Paul]

Before I pass judgment why don’t you bring them on out to Hays for me to try to make sure they are up to snuff 😉. Seriously, they look great.

[gcdmd]

Man, oh, man that looks good. Some like it hot, and I'm one of them.

[nsbbqguy]

Those are some fine looking ribs!

[FishTalesNC]

Those look fantastic, thanks for sharing. I particularly love how you layered the rubs on there, I've had fun tinkering with salt/sweet/heat layers on pork. Can you help me understand more about the wrapping portion of the program? I see you put some liquids and butter in the foil, and my understanding when wrapping (which I've never done with ribs) is it braises and tenderizes a bit more during that time, but I can't imagine both racks fit on a grate in the PBC? and if they were rehung while wrapped, seems like the liquids would've leaked out or at least ended up all at the bottom and not braised evenly? Thanks in advance for any help!