Ribs


 
Matt Rector

Matt Rector

TVWBB Pro
First the meat room at cash & carry. This is the pork side,the Beef side is behind me. When I tell the guys at work I'm going to the meat room, they know good things are going to happen!



Baby Backs. Pork Stank and Brown sugar.



Tried foiling two racks to see the difference. Never foiled them before. Three hours at 225 then foiled two racks.



I believe the ones I foiled and caramelized were my favorites. I'm a foiler now, I think!

Carmalized one rack with Stubbs thinned out with Jack Daniels, one rack sauced on the WSM after four hours, and one left bear.



They were some meaty Ribs!
Thanks for looking!

 
Ribs look super moist! Great job. This (to me) is the fun of q-ing.. You always have a tweek here, adjustment there, or a new method to try all together. Constant evolution for different moods or tastes! Again, the ribs look delicious.
Tim
 
Those ribs are to die for Matt, and I love that meat room. Lots of fun cooking going to happen from stuff coming from that room.
 
Those are some nice looking ribs! Funny you tried foiling and I always have done that, but now I'm going to try my next batch of ribs without foiling. Like Tim said that's what makes BBQ fun.
 
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