I've decided. It's going to happen.
I've seen these done a couple-three different ways. I've seen whole racks wrapped with bacon. I've seen individual ribs wrapped in bacon. And I've seen racks with every other rib removed, then cut so that each rib has double meat. That's what I'm going to do: the double meat one.
My method will be simple. Prepare the racks, rub them, wrap them, rub them again, smoke them at 225* for about 3 hours, then sauce them and let the sauce glaze for 30-45 minutes while the BGE cools down.
This will be awesome, I know it already. I'm going to serve them with a Caprese salad and a white balsamic potato salad.
I've seen these done a couple-three different ways. I've seen whole racks wrapped with bacon. I've seen individual ribs wrapped in bacon. And I've seen racks with every other rib removed, then cut so that each rib has double meat. That's what I'm going to do: the double meat one.
My method will be simple. Prepare the racks, rub them, wrap them, rub them again, smoke them at 225* for about 3 hours, then sauce them and let the sauce glaze for 30-45 minutes while the BGE cools down.
This will be awesome, I know it already. I'm going to serve them with a Caprese salad and a white balsamic potato salad.
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