Baby Backs on the Weber Searwood pellet grill

[Chris in Louisiana]

Watched a few videos of ribs cooked on the Searwood, and I decided to generally follow a Heath Riles' approach because (1) I had a container of his seasoning that I picked up at Ace Hardware and (2) he won best ribs at Memphis in May. He may know what he's doing.

Seasoned and put on at 275 for 3 hours. Wrapped with butter, brown sugar, and a splash of grape juice (what I had on hand). I checked after an hour, but they needed more time in the foil, so back in for another 45-60 minutes. Also upped the temp setting to 300 because I sensed the Searwood was once again cooking lower than its screen advertised. Then the ribs bent and cracked as I wanted. Slathered up with Stanley's BBQ Sauce and out back on for 30 minutes or so to set.

The results were very good. Meat was bite-off-the-bone tender and plenty moist and flavorful.

Stanley's is a BBQ place in Tyler, Texas (east Texas) that is known for its ribs. Their bottled sauce was pretty darned good for a commercial product. You could taste the tomatoes, and it was neither thin nor overly sweet. I'll buy it again.

These were in the freezer for a time, so don't be alarmed by the two month old "sell by" date.

After some time in foil.

After setting the sauce

 

[Darryl - swazies]

Looking awesome.
I watched his videos for a while back in the day....his comp win at one point he used 2 different of his own rubs....one was jalapeno and I forget what the other was. He lays the rub on pretty darn thick in the video I remember any way.
I would have to try and find it again but it would appear as he uses double to what your pre cook picture looks like.
I love ribs.....beef, pork......all of them...chicken??

 

[Richard S]

Beautiful color and great looking slices!

 

[JeffG]

Bite-off-the-bone tender ribs is where its at......and that last picture says it all.

 

[JimK]

Looking good!