Baby Backs

[Bob Mann]

I did a rack of baby backs on my 22 1/2" WSM.
I rubbed it with my standard pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper).
I cooked it at 250F, unfoiled for 2 hours, then foiled it with brown sugar, honey and squeeze Parkay until toothpick tender, about another 1 hour.
I then slathered it with Sweet Baby Rays Vidalia Onion sauce, and put it back on, unfoiled, for about another 1/2 hour.
They came out great, juicy, tender and sweet!

Rubbed up and on the WSM.

Ready to be foiled.

Sauced up.

Cut up.

Beer o' the day.

Thanks for looking.

 

[Mike Coffman]

Great looking ribs Bob!

 

[JimmyE]

Ribs look super Bob! I would've probably done at least 2 racks though, they reheat well.

 

[Tony R]

Baby backs are my favorite!! Nice job on the ribs Bob.

 

[David]

Luv it. Ribs and beer, how can one go wrong with that combo?......................d

 

[Paul Kastner]

Great looking slab of ribs.

 

[Mildo]

They came out great, juicy, tender and sweet

I believe you, Bob. I can see it in the pictures. Nice ribs!

 

[Gary H. NJ]

Beautiful ribs Bob.

 

[Rolf Jacobsen]

Luv it. Ribs and beer, how can one go wrong with that combo?......................d

What David said!

 

[Mike Cosgrove]

Once again you achieved success with your bbq and you beer.

 

[Danny B (Albany GA)]

How is the change from using the clay saucer to just foiling the water pan going so far?

 

[Wolgast]

Great looking Ribs mate!

 

[NeilH]

Nice looking ribs Bob.

 

[John Solak]

Some great looking BB's!!

 

[Hamilton Barnes]

Great cook Bob!!

 

[Andy Beers]

Absolute perfection