Picked up two racks of baby back ribs at Costco. I tend to prefer Costco over the local Wegman’s because they remove the silverback for you, saving prep time.
For the past couple of years I’ve gone with the 2-2-1 method (2 hours unwrapped, 2 wrapped and 1 unwrapped) at around 225-250 degrees.
You really can’t go wrong here, they always taste fantastic but I wanted to try more “competition-style” where they are tender but don’t completely fall off the bone [only where you bite], so I decided to mix it up a bit.
Picked up some new rubs at the local BBQ shop (Mason-Dixon BBQ services; www.mdbbqservices.com)
Coated the Ribs with EVOO and the rubs [~80/20 Wicked Que/Honey Hog BBQ]
Pre-heated the Kamado Joe to 250 degrees, heat deflector and water pan in place and apple wood chucks.
Let the ribs cook at 250 for 3 hours before opening the lid. At that point I sprayed them with 50/50 (Apple Juice/Apple Cider Vinegar) and every 30-45 minutes moving forward
Here is what they looked like after 3 hours:
We had a party to get to and the ribs still needed to soften up a bit so I did use the Texas Crutch (wrap tightly in aluminum foil) after the 4.5-5 hour mark. Before you close them up though, spray liberally with the apple juice/apple cider vinegar, spray butter and drizzle with honey.
Kept them wrapped in alumnuim foil for ~40 minutes, unwrapped then placed directly on the grill grate.
At this point I coated them with some fantastic BBQ sauce (Big Bob Gibson-who just won the Memphis in May Championship again). I dilute with alittle bit of apple juice before applying.
Continued this for the next hour (coating every 20 minutes). Pulled the ribs off (~6 hours total grilling time).
Came out perfect, nice smoke ring, tender yet enough structure to hold up.
Happy Memorial Day!!!