Derek Stapleton
TVWBB Super Fan
We haven't had ribs for a while so today was the day. No meat on Friday means a craving was in place for succulent pork. The pork in question this week - two racks of back ribs from Costco.
After removing the membrane, one rack was dusted with Acadian Maple Products Peppered Maple Sugar. The other rack - rubbed with my BBQ rub with an additional coat of brown sugar.
The WSM was prepped with Basques sugar maple lump as well as a couple of chunks of maple from the yard. The goal was to keep the WSM at around 250 to 275 degrees for the 3.5 to 4.5 hours it takes to get the ribs tender. Through the course of the day, the wind gave some troubles as it swirled first from the east, then switched around to due north, leaving the WSM unsheltered. However, the WSM stayed between 240 and 280 for the afternoon.
After a few hours, I glazed the ribs - the maple pepper version with Acadian Maple Products Maple BBQ Sauce and the other with Smokin' Stampede Chipotle and Beer BBQ Sauce.
The ribs were served with maple peppered slaw and maple glazed smashed potato. Enjoy!
After removing the membrane, one rack was dusted with Acadian Maple Products Peppered Maple Sugar. The other rack - rubbed with my BBQ rub with an additional coat of brown sugar.
The WSM was prepped with Basques sugar maple lump as well as a couple of chunks of maple from the yard. The goal was to keep the WSM at around 250 to 275 degrees for the 3.5 to 4.5 hours it takes to get the ribs tender. Through the course of the day, the wind gave some troubles as it swirled first from the east, then switched around to due north, leaving the WSM unsheltered. However, the WSM stayed between 240 and 280 for the afternoon.
After a few hours, I glazed the ribs - the maple pepper version with Acadian Maple Products Maple BBQ Sauce and the other with Smokin' Stampede Chipotle and Beer BBQ Sauce.
The ribs were served with maple peppered slaw and maple glazed smashed potato. Enjoy!
