Easter Babybacks


 
Mike P.

Mike P.

TVWBB All-Star
My internet has been down and did not have a chance to take many pic's with work calling but Got 'er done anyway!

These BB's had more meat on them than I've ever seen:

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Low and slow on the WSM:

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Plated with tater salad and bbq beans:

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Thanks for Viewing. I hope all had a Great Easter.
 
Mike,

Those look great and meaty!
Did you foil them at all?
What method did you use and how long was the cook?

Making me very hungry,time to eat!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc B:
Mike,

Those look great and meaty!
Did you foil them at all?
What method did you use and how long was the cook?

Making me very hungry,time to eat! </div></BLOCKQUOTE>

Marc, I foiled them about the last 1/2 hour. I tried no saucing this time. They were very tender but not fall off the bone but the bones would pull clean. Had the good meat flavor. Did have some sauce on the side though.
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Used the Bone Sucklin' Rub which has some brown sugar that made a good bark. Just a splash of apple juice in the foil. They took about 4 hours before foil at approx. 220-250* F. Did the toothpick and hang test before foils.

Thanks for the replies Guys!
 
I switch from foiling with the a 3/1.5/.5-1hr and then straight not foiled and I like them both ways.
I never sauce any more, love just a good sugar rub like you used. Still provides the caramlized coat and flavor is awesome. If they want sauce, I add it on the side so it's their choice.

Thanks for the reply, I loved the bark on top of your ribs. Looked perfect!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike David P:


Thanks for Viewing. I hope all had a Great Easter. </div></BLOCKQUOTE>

I did have a great Easter... and by the looks of these pics, so did you!
 
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