I've always loved baby backs, but for some reason, I've never tried to perfect them. The one time I cooked them on my UDS, they turned out horrible.
Just now posting, but a couple of weeks ago, I decided to give it another shot. This time, I decided to do it on my OTG since I was only cooking one rack. I did some research on the 3-2-1 method and decided to try that this time around.
Trimmed up and rubbed down with "Woody's" (made here in Arkansas). I love that rub on everything. Never understood the point of making my own when there are so many great rubs out there.
My fire setup. Put about 10-12 lit coals on the left end.
Think this was about 1 hour in to the smoke. Notice my little foil heat barrier. Didn't want the tips of the ribs to get too much direct heat. Not sure if it fulfilled it's purpose though.
After about 2.5 hours, wrapped them with butter, brown sugar, honey, and a little more rub. Back on for about two more hours.
Failed to take a pick of the finished full rack. I was too hungry and so proud of this smoke ring! Haha
Of all things, I forgot to get some sauce. Sent her on a quick run and this is what she came back with. Not my favorite, but not bad.
These ribs were seriously some of the best I've had. I don't like my ribs to fall off the bone. I like to only get what I bite off. However, most people around here think that means they are tough. Isn't that the way they are supposed to be for competition?
I continue to fall more in love with this grill (got it for Christmas). It's versatile and efficient. However, I added a couple of these clips and took efficiency to another level. There was absolutely no smoke leak around the lid after I added these.
The next day, wife was wanting chicken. I decided to marinate some chicken breasts and throw them on the Q220.
These marinade packets are awesome!
Just now posting, but a couple of weeks ago, I decided to give it another shot. This time, I decided to do it on my OTG since I was only cooking one rack. I did some research on the 3-2-1 method and decided to try that this time around.
Trimmed up and rubbed down with "Woody's" (made here in Arkansas). I love that rub on everything. Never understood the point of making my own when there are so many great rubs out there.
My fire setup. Put about 10-12 lit coals on the left end.
Think this was about 1 hour in to the smoke. Notice my little foil heat barrier. Didn't want the tips of the ribs to get too much direct heat. Not sure if it fulfilled it's purpose though.
After about 2.5 hours, wrapped them with butter, brown sugar, honey, and a little more rub. Back on for about two more hours.
Failed to take a pick of the finished full rack. I was too hungry and so proud of this smoke ring! Haha
Of all things, I forgot to get some sauce. Sent her on a quick run and this is what she came back with. Not my favorite, but not bad.
These ribs were seriously some of the best I've had. I don't like my ribs to fall off the bone. I like to only get what I bite off. However, most people around here think that means they are tough. Isn't that the way they are supposed to be for competition?
I continue to fall more in love with this grill (got it for Christmas). It's versatile and efficient. However, I added a couple of these clips and took efficiency to another level. There was absolutely no smoke leak around the lid after I added these.
The next day, wife was wanting chicken. I decided to marinate some chicken breasts and throw them on the Q220.
These marinade packets are awesome!
