Mike Coffman
TVWBB Olympian
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!
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!