Mike Coffman
TVWBB Olympian
My son and his wife were leaving for home in Clearwater, Florida this morning and I asked them
what they wanted for breakfast. Both immediately said ribs! So I picked up a 3 pack of babybacks
from Sam’s Club. Ribs were coated with mustard and seasoned with John Henry’s Pecan Rub and
placed in the refrigerator overnight. This morning I hit them with a little more John Henry’s and they
were ready for the smoker.
Put onto the smoker with pecan chunks. Picture was about 45 minutes into the cook as it was
still dark out when the ribs went onto the smoker.
Ribs are at the right color and getting ready to get wrapped in foil.
Double wrapped in foil and put back onto the smoker. Put one slab on the bottom rack.
Ribs were unwrapped and put back onto the smoker to firm up.
Ribs are done!
Plated with my wife’s hash brown casserole and corn on the cob.
Okay, so more of a brunch then breakfast, but delicious never the less. Between the 4 of us we
took care of 2 racks of the ribs, leaving a “to go” slab for the kids.
Thanks for looking!
what they wanted for breakfast. Both immediately said ribs! So I picked up a 3 pack of babybacks
from Sam’s Club. Ribs were coated with mustard and seasoned with John Henry’s Pecan Rub and
placed in the refrigerator overnight. This morning I hit them with a little more John Henry’s and they
were ready for the smoker.

Put onto the smoker with pecan chunks. Picture was about 45 minutes into the cook as it was
still dark out when the ribs went onto the smoker.

Ribs are at the right color and getting ready to get wrapped in foil.

Double wrapped in foil and put back onto the smoker. Put one slab on the bottom rack.

Ribs were unwrapped and put back onto the smoker to firm up.

Ribs are done!

Plated with my wife’s hash brown casserole and corn on the cob.

Okay, so more of a brunch then breakfast, but delicious never the less. Between the 4 of us we
took care of 2 racks of the ribs, leaving a “to go” slab for the kids.
Thanks for looking!