More Baby Backs Et Al

[Bob Mann]

I cooked 2 racks of loin back ribs, chuck steaks, hamburgers and hot dogs.

I rubbed the ribs with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper) with a little added cayenne powder.
I cooked the ribs on my 22 1/2" WSM, at 250F, unfoiled for about 2 hours, then foiled them with squeeze Parkay and apple cider, for about another 1 hour, until toothpick tender.
I then slathered them with Sweet Baby Rays Barbeque sauce and put them back on for about another 1/2 hour.

I cooked the chuck steaks, hamburgers and hot dogs on my 22 1/2" OTG.

It all came out great!

Baby backs on the WSM.

Ready to be foiled.

Sauced up.

Rack 1 cut up.

Rack 2 cut up.

Pot of ribs.

Chuck steaks on the OTG.

Hamburgers and hot dogs on the OTG.

Beer o' the day.

Thanks for looking.

 

[John Solak]

Nicely done, another great looking cook!!!

 

[Mike Coffman]

Great looking cook Bob!

 

[Tony R]

Bob you been cooking alot lately... I like that.
Everything looks good....

 

[Gregory R]

That's a lot of food Bob and it all looks really good!!

 

[Tony R]

Bumping this thread. This got buried in page 4

 

[Paul Kastner]

Of course the bucket of bones look great. Finding a chuck steak with a bone is almost impossible around here.

 

[Andy Beers]

Great lookin ribs