DaleW
TVWBB Pro
So after finishing a very disappointing final round in the club championship of the men's golf club in the morning, I stopped at the local grocer to look for something to grill or barbecue to cheer up. I saw babyback ribs! Got 3 racks. At this point it was 2 PM, so I figured doing a HH rib cook was just the thing. I used a rub pretty similar to Kevin's suggestion here. As it turns out, not quite spicy enough for my taste. Not Kevin's fault, I didn't have the best ingredients at hand.... Anway, here they are on the 22.5 WSM:
I planned to foil them when the color was right, but the temperature never really got to the HH range. Maybe 275. Was hoping to get over 300. Anyway, when I checked after 2 hours, the color wasn't there yet. So I let 'em go till almost done (I thought).
Sauced and left on for about 20 more minutes. Just used Sweet Baby Ray's. Was planning to mix the juices from the foil into some SBR, but since I didn't foil....
And plated. As you can see, overdone so it was more fall-off-the-bone, but still tender and juicy.
Thanks for viewing.
I planned to foil them when the color was right, but the temperature never really got to the HH range. Maybe 275. Was hoping to get over 300. Anyway, when I checked after 2 hours, the color wasn't there yet. So I let 'em go till almost done (I thought).
Sauced and left on for about 20 more minutes. Just used Sweet Baby Ray's. Was planning to mix the juices from the foil into some SBR, but since I didn't foil....
And plated. As you can see, overdone so it was more fall-off-the-bone, but still tender and juicy.
Thanks for viewing.
