Pecan Smoked Babyback’s, Firewire Taters and Bacon Wrapped Gus

[Mike Coffman]

2 racks of babybacks that were seasoned with Bone Suckin Rub and Plowboys Yardbird Rub.

Put onto the WSM with a few chunks of pecan. Water pan full and will try to maintain a dome
temp of 230 – 235.

Gus was wrapped in bacon and seasoned with Penzeys Arizona Dreaming. Red taters were parboiled
and then seasoned with Goya Adobo.

Put onto the Performer, using lump charcoal and 1 chunk of maple.

Babybacks are done. They were glazed with Bone Suckin Rub sauce and put back onto the WSM
for about 15 minutes to set the glaze.

Gus and taters are done.

Plated with a Red Lobster Cheddar Bay biscuit. My wife picked up a large box at Sam’s awhile back
and these are delicious.

A great Sunday dinner. My son and his wife just happened to be in town this weekend and they
requested babybacks. Very delicious and filling meal.

Thanks for looking!

 

[Ed M.]

Super looking cook, Mike! I'm sure your son and his wife were happy campers getting all that great food. Excellent photos as always. Nicely done!!

 

[Tony R]

Beautiful Sunday dinner Mike. Love the ribs!!

 

[Mike Cosgrove]

Over the top Mike, those biscuits are great, havent had them in years.

 

[Jim Lampe]

Looks Absolutely

Fantastic Mike!
That looks like a pretty small plate, i'd hafta eet like, two or three of those

 

[Tim McCann]

Awesome cook Mike.

 

[V_Rocco]

Good lookin ribs. Mike!

 

[Paul Kastner]

Ribs look fantastic as is the plated food.

 

[Gary H. NJ]

Wow, the cheddar biscuits really finishes the plate. love the ribs!

 

[Mike Coffman]

Thanks everyone for your kind words.

 

[Rolf Jacobsen]

Nice cook Mike and I'm definitely trying that bacon wrapped gus.

 

[Wolgast]

WoW whatta meal! Love the amount of meat on those bones!

 

[Bob Correll]

Outstanding babyback cook, photos, and post Mike!

 

[John Solak]

That is one fine looking meal Mike!!!

 

[Andy Beers]

I bet you had some happy kids