A bit delayed on my updating. Once again the summer schedule is getting the best of me. We picked up two racks of baby back ribs from a local butcher (Hemp’s meats) last weekend.
The first step is to wash the ribs thoroughly under cold running water then remove the membrane from the back on the ribs. The ribs were then patted dry, coated in extra virgin olive oil and covered with Dizzy Pig Dizzy Dust and Dizzy Pig Raging River Rub. The Dizzy Dust is the standard all purpose rub that I use for many things but the Raging River Rub has a lemon peel/maple sugar flavor that is subtle but tasty .
Pre-heated the Kamado Joe (Bessie) to 250 degrees, added apple/cherry wood chunks and an aluminum pan with water/apple juice to maintain the moisture level. The ribs were stacked using the KJ Rib Rack accessory and heat deflector in place.
I had planned a day of fishing on the Potomac River with some buddies. Not ideal planning when you plan to smoke some rubs. Luckily my wife Lisa stepped up to the plate and offered to take over the grilling.
We used the 2-1-1 method (maintaining around 250 degrees). After the first two hours, Lisa wrapped the ribs with aluminum foil and added brown sugar and butter on top of the ribs. After the 3rd hour (total time) was complete, she unwrapped the ribs and during the final half hour coated with Kansas City style BBQ sauce
Ribs were perfect, firm enough to cut but very tender. Unfortunately, they were gone so fast I never got a picture.
However, I did get a picture of my first smallmouth bass caught in the upper Potomac from my Sea Eagle Kayak.
Nice work Lisa….OnPoint!