My latest ribs with PICS!


 

JeffB

TVWBB Pro
I did 2 racks of baby backs on Saturday and they were great. Just some background for those who might find this helpful.

I bought ribs from a meat market and not my local grocery store. They were $5.99/lb so I paid nearly $40 for two racks. Not cheap, but so worth it in the end.

I used Harry Soo's SYD rub from Bob Correll's recommendation and it was EXCELLENT!! Very simple.

•4 tbsp Kosher Salt
•2 tbsp White Granulated Sugar
•2 tbsp Brown Sugar
•2 tbsp California Mild Chili Powder
•2 tbsp Paprika
•1 tbsp Ground Cumin
•1 tbsp Granulated Garlic
•1 tbsp Black Pepper
•½ TSP Cayenne Pepper (use sparingly or not at all)


3 hours unwrapped averaging probably 260*, then wrapped in heavy foil with about 3TB of dark brown sugar on each rack, and about 2TB of FAJC from another recommendation and cooked foiled for about 1.5 hours. Probably a bit too long.

Finished for 30 minutes with one rack slathered in Fat Johnny's Bastardized Piedmont Sauce and the second rack covered with Sweet Baby Ray's original. These were GREAT ribs.

https://www.flickr.com/photos/25185409@N02/48577058156/in/dateposted/
 
They sure look great, Jeff!
Glad you liked Harry's SYD rub.
I cooked baby backs yesterday too using Lampe's high heat method on the kettle.
 

 

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