Mike Coffman
TVWBB Olympian
2 racks of babyback ribs, one rubbed with Plowboys Yardbird (the one with the toothpick) and the other rubbed with John Henry's Jalapeno rub.
Onto the rib-o-lator with a couple of chunks of apple wood.
ABT's with cream cheese mixed with Penzeys 3000 and some ground red chipolte from Penzeys. Filled the jalapenos with the cheese mix, put 2 pieces of Hormel pepperoni on each and then wrapped in bacon.
Added to the rib-o-lator and then pulled the ribs.
Ribs are done. The smaller one with the jalapeno rub broke in half when I picked it up off the grill. Both were definitely toothpick tender. Wrapped each in foil and sprayed with my apple juice/vinegar/cranberry mixture.
Pepperoni ABT's are done.
My wife was still shopping and I was hungry, so......
Got to admit the ribs and ABT's were super delicious. The jalapeno rubbed ones were basically fall off the bone, while the larger ones had a good crunch to them. They took just about 4 hours to complete and I did not foil along the way. Even in the high winds today I was able to maintain a dome temperature of about 300. I did this by closing the bottom vents completely and taping over two of the exhaust holes. I used both of my weber charcoal baskets, starting with 25 in each and 6 lit in each basket. Had just enough coals left to finish the ABT's. I will definitely make this meal again.
Thanks for looking!
