Baby Backs via "Slap Yo Daddy" and "Smokin Trigger"

[Dwain Pannell]

I have the day off and am working in the yard so I decided to go visit Frank (my butcher) to see what kind of baby backs he has. He left quite a bit of meat on the bone after trimming the chops off one rack so I picked it up and brought it home. I also found some Tiger Sauce "try me" size so it sparked an idea to try the Smokin Trigger's method (even though he uses St Louis Spares). I was also reading the insights of Harry Soo who says he liked to go about 275* for ribs so I decided to try it as well. Since it's just one rack I just went with the Kettle.

About 2.5 hours into it, the meat was pulling back nicely from the bone so I decided to wrap per Johnny Trigg with brown sugar, parkay, agave nectar (sub for honey), and Tiger Sauce. I can't wait to unwrap these puppies and coast in the last hour!

 

[CullenJ]

Oh wow, that looks like it's going to be great!

I love Tiger Sauce. It's a staple of my kitchen.

 

[Bob Coffey]

I can't wait to see the finished product.

 

[Greg in Utah]

Pics Pics Pics

 

[J Kloeker]

Any pics of the finished product?

 

[Wolgast]

Oh man! They cant be nutting but Perfect after that prep! Looking forward to se more of ém!

 

[Dwain Pannell]

Thanks guys. After an hour wrapped in foil and then another hour unwrapped and spritzed with apple juice every 15 minutes, the prep and wait was well worth it. The ribs were meaty, sweat, spicy, and TENDER! I used a combo of sweat island pepper and a home made sauce I call "Hanks" on the side.

 

[Wolgast]

Perfection!

 

[Jim Lampe]

Dwain, these ribs look TERRIFIC!

I'll be cookin' a full rack today, hope they look as good as yours do!

 

[Jeff Powers]

Is it butter? Or is it Parkay>>?? LOL!!!

 

[Gary Hodgin]

Looks great! I'd like a rack right now.

 

[Andy Beers]

They look really nice

 

[John Solak]

very nice!!