Dave Penn
TVWBB Fan
Bought a couple of small-ish back loin rib racks this weekend, kinda spur-of-the-moment, and got great results with them. Best ribs I've done in a long time.
Rubbed 'em down with John Henry's Texas Pig Rub. Pretty simple cook - 3:15 or so at 275 degrees over HyVee lump charcoal and some oak. No foil. After the first hour, sprayed them with apple juice every 15-20 minutes. Sauced 'em with Wee Willy's for the last 30 minutes.
Developed a fantastic spicy, chewy bark. Smoke was nearly all the way through, and the meat was FOTB tender. Have a look -
https://drive.google.com/file/d/0B2OR6l8LiTClM2N0WmxEbmNXR2c/view?usp=sharing
https://drive.google.com/file/d/0B2OR6l8LiTClU1c4YXRuQmh5MEE/view?usp=sharing
https://drive.google.com/file/d/0B2OR6l8LiTClUFBsdEVvN0dlY2c/view?usp=sharing
Rubbed 'em down with John Henry's Texas Pig Rub. Pretty simple cook - 3:15 or so at 275 degrees over HyVee lump charcoal and some oak. No foil. After the first hour, sprayed them with apple juice every 15-20 minutes. Sauced 'em with Wee Willy's for the last 30 minutes.
Developed a fantastic spicy, chewy bark. Smoke was nearly all the way through, and the meat was FOTB tender. Have a look -
https://drive.google.com/file/d/0B2OR6l8LiTClM2N0WmxEbmNXR2c/view?usp=sharing
https://drive.google.com/file/d/0B2OR6l8LiTClU1c4YXRuQmh5MEE/view?usp=sharing
https://drive.google.com/file/d/0B2OR6l8LiTClUFBsdEVvN0dlY2c/view?usp=sharing
and those do look tasty!