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.
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.