Hang em' High Ribs


 
J

Jim Bounds

TVWBB Fan
Broke out the hanging rack for Baby Back Ribs this past Sunday. Dry brined the ribs overnight and hit them with some cavender's greek seasoning and some Dizzy Dust coarse. WSM at 250.



Too busy eating them to take a photo after they were done! Spritzed with apple juice every 50 minutes. At 3 hours put a light coat of Sweet Baby Rays. 3.5 hours off the WSM and carmelized them on the gasser. Delicious.
 
That is such a cool set up. Efficient, effective, and looks B.A.

How many people did you have over to throw on 6 racks?
 
Interesting cook. Were the bottoms more done than the tops? I know that TT and Chicken cook pretty much the same through out, but I wonder about how the ribs did
 
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