Erik Tracy
TVWBB Pro
I'm hitting the road for a long drive with my oldest son back to college, so I decided on the spur of the moment Friday morning to get some babyback ribs t0 do before heading out.
I got two nice looking full racks at Stater Brothers and prepped them Friday morning with Bone Sucking Rub (the hot version) that I mixed up with some smoked paprika and extra brown sugar.
Rubbed with a bit of canola oil then dusted with the rub.
I cut them in half for easier placement and handling on my 18.5 WSM
Into the fridge to cool to set up and for better smoke absorption for 2 hours.
Loaded up the WSM - Minion method with KBB but only ½ way as I was going for the high heat method for 2 hours before wrapping and finishing in the oven (this saves me some fuel for a backyard cook).
I decided to go with Plum and Hickory for the smoke – only went with 1 good sized chunk of each.
Fired up the chimney with 30 pieces of KBB and was ready to pour in about 15 minutes.
I didn’t use any probes, just the lid to keep things easy.
The wood and the meat went on right after I poured the coals, and I got some nice clean smoking going and up to my lid target temp of 250-260F in about 20 minutes. Meat side up, and let them ride w/ no peeking.
After that is was just sit and watch the temp, sip a cold beer, and wait for the smoke and bark to set.
At 2 ½ hours I was ready to pull the meat off and wrap
Into some heavy foil, double wrapped after diluting some Baby Rays BBQ sauce with apple juice and some beer(don’t know why, it was in my hand and thought what the heck).
Then into the oven at 250F for 1 1/hrs before unwrapping, pour off the juices, and a final slathering of bbq sauce before slicing and serving.
Great tenderness, aaalllmost fall of the bone, but not quite, good smoke kiss – not too much, and I was very happy with the flavor profile.
I got two nice looking full racks at Stater Brothers and prepped them Friday morning with Bone Sucking Rub (the hot version) that I mixed up with some smoked paprika and extra brown sugar.
Rubbed with a bit of canola oil then dusted with the rub.
I cut them in half for easier placement and handling on my 18.5 WSM
Into the fridge to cool to set up and for better smoke absorption for 2 hours.
Loaded up the WSM - Minion method with KBB but only ½ way as I was going for the high heat method for 2 hours before wrapping and finishing in the oven (this saves me some fuel for a backyard cook).
I decided to go with Plum and Hickory for the smoke – only went with 1 good sized chunk of each.
Fired up the chimney with 30 pieces of KBB and was ready to pour in about 15 minutes.
I didn’t use any probes, just the lid to keep things easy.
The wood and the meat went on right after I poured the coals, and I got some nice clean smoking going and up to my lid target temp of 250-260F in about 20 minutes. Meat side up, and let them ride w/ no peeking.
After that is was just sit and watch the temp, sip a cold beer, and wait for the smoke and bark to set.
At 2 ½ hours I was ready to pull the meat off and wrap
Into some heavy foil, double wrapped after diluting some Baby Rays BBQ sauce with apple juice and some beer(don’t know why, it was in my hand and thought what the heck).
Then into the oven at 250F for 1 1/hrs before unwrapping, pour off the juices, and a final slathering of bbq sauce before slicing and serving.
Great tenderness, aaalllmost fall of the bone, but not quite, good smoke kiss – not too much, and I was very happy with the flavor profile.
