Baby Backs on the 26er

[Pat G]

Started out with a 2.67# rack of baby backs.


Applied a thin layer of mustard and Rich's Rub.


I went with a snake with KBB, post oak and pecan.


Smoking.


Here we are after an hour.


After 1.5 hours I wrapped it with some brown sugar, butter and some apple juice.


This is after 2 hours in the foil.


Resting, I applied SBR after I removed them from the foil.


Ready to dig in.


These came out great. I used a 1.5/2/.75 on these. Thanks for looking.

 

[Dustin Dorsey]

Those are some excellent ribs!

 

[Pat G]

Those are some excellent ribs!

Thanks Dustin. I've cooked a lot of BB's and I would say these were in the top 3 cooks.

 

[Rich Dahl]

Thanks Dustin. I've cooked a lot of BB's and I would say these were in the top 3 cooks.

Those look great Pat. When I foil I follow what you did almost exactly and haven't had a bad experience yet. Of course it has to be the rub that makes it happen.

 

[Pat G]

Those look great Pat. When I foil I follow what you did almost exactly and haven't had a bad experience yet. Of course it has to be the rub that makes it happen.

When you're using Rich's Rub, on ribs, on a Weber, it's hard to go wrong.

 

[Daum]

That's a great looking rack of ribs!

Daum

 

[Mark B]

Those ribs look like perfection, nice cook. And that price !

 

[Lynn Dollar]

Those look delicious.

 

[Barb D]

Pat, you did a awesome job on that rack of ribs. Yes, that is a great rub and its about time for us to do another rack.

 

[Cliff Bartlett]

Pat, those ribs look perfect to me. Nice looking photography also.

 

[Bob H.]

Very nice looking rack of ribs!