Tried a new recipe/technique for ribs

[ChadVKealey]

http://howtobbqright.com/baby-back-ribs-competition-style-recipe/

Normally, I'm a spare rib guy, not a huge fan of baby backs. However, having recently got a hold of some Killer Hogs "The Rub" and "The Sauce", I decided to give this recipe a try. I smoked them at about 250 on my Performer with some small chunks of apple wood for 2 hours, foiled for another 2, then about 30-40 minutes out of foil and sauced. I think the secret (and what I'm sticking with) is the mop sauce. These were some of the best ribs I've ever cooked.

 

[Erik Tracy]

http://howtobbqright.com/baby-back-ribs-competition-style-recipe/

Normally, I'm a spare rib guy, not a huge fan of baby backs. However, having recently got a hold of some Killer Hogs "The Rub" and "The Sauce", I decided to give this recipe a try. I smoked them at about 250 on my Performer with some small chunks of apple wood for 2 hours, foiled for another 2, then about 30-40 minutes out of foil and sauced. I think the secret (and what I'm sticking with) is the mop sauce. These were some of the best ribs I've ever cooked.

Any pictures to torment us with???

 

[ChadVKealey]

Any pictures to torment us with???

Sorry, I was busy replacing a door at the time. The ribs were payment to my buddy for helping with the job. And by "helping" I mean doing 90% of it because he knows what he's a professional carpenter. They looked pretty good, but nothing spectacular. Taste and texture were pretty phenomenal, though. Could have used maybe another half hour for the sauce to "set", but otherwise excellent.

 

[Timothy F. Lewis]

I am pretty lucky to know some very good carpenters, electricians and so forth who can be bartered for a feast if the job is small, like building my grill table! I picked up a rack yesterday, maybe later this week......