Russell McNeely
TVWBB Wizard
Ok, nothing new and exciting here - just a few pics from yesterday's rib cook.
- 2 racks of baby back ribs weighing about 2.5 lbs each
- seasoning was Salt, pepper, onion powder, garlic powder, chili powder, and paprika (inspired by Mr. Lampe's post here:http://tvwbb.com/showthread.php?49973-Bone-App%E9tit!)
- Kingsford briquettes, apple, and hickory wood for fuel
- cooked for 4 hours at 225-250 and then cooked at about 275 for the last 30 minutes (4.5 hours total)
- sauced with Sweet Baby Ray's/honey mixture the last few minutes of cooking
- served with ranch style beans and coleslaw
It was a beautiful day here yesterday with sunny skies and temps in the mid 60's. A great day to fire up the WSM!
Minion method
Starter
Ribs on
Target temp achieved
Pullback - looking done
Sauced
And finally...plated...
Ribs were tender, moist, and the rub was great! I'll use it again. Thanks Jim!
And thank You for looking!
- 2 racks of baby back ribs weighing about 2.5 lbs each
- seasoning was Salt, pepper, onion powder, garlic powder, chili powder, and paprika (inspired by Mr. Lampe's post here:http://tvwbb.com/showthread.php?49973-Bone-App%E9tit!)
- Kingsford briquettes, apple, and hickory wood for fuel
- cooked for 4 hours at 225-250 and then cooked at about 275 for the last 30 minutes (4.5 hours total)
- sauced with Sweet Baby Ray's/honey mixture the last few minutes of cooking
- served with ranch style beans and coleslaw
It was a beautiful day here yesterday with sunny skies and temps in the mid 60's. A great day to fire up the WSM!
Minion method
Starter
Ribs on
Target temp achieved
Pullback - looking done
Sauced
And finally...plated...
Ribs were tender, moist, and the rub was great! I'll use it again. Thanks Jim!
And thank You for looking!
