Wednesday night we decided to grill up those 4 racks of baby back ribs that I mentioned in the previous post. A bonus to these ribs is that the butcher already removed the membrane from the back of the ribs making the prep much easier.
I washed the ribs under cold running water then patted dry and coated with extra virgin olive oil. A liberal coating of both Dizzy Pig Dizzy Dust and Raging River Rub seasoning was applied (approximately equal amounts of both). There were added to both sides of the ribs.
The ribs were then placed on a baking dish and wrapped with plastic wrap and kept in the fridge overnight. After this time the ribs were removed and allowed to come to room temperature.
The Kamado Joe grill was pre-heated to 250 degrees with the heat deflector in place and cherry wood chips as the smoke. I added a drip pan that contained apple juice and water to maintain a level of moisture during the first part of the smoke.
I used the 2-1-1 method which has worked out well lately for baby back ribs, maintaining 250 degrees The Kamado Joe rib rack was used during the first 2 hours of (uncovered) grilling. After this time, the ribs were drizzled with honey, sprayed liberally with spray butter then some dark brown sugar was crumbled over the top, then wrapped in aluminum foil.
After 1 hour of grilling (wrapped), the ribs were uncovered and grilled for an additional 1 hour. After unwrapping I coated the ribs with my favorite BBQ sauce (this time prepared with twice the vinegar and some red pepper flakes). Coated again at the 1/2 hour mark and again when I removed the ribs.
Total cooking time was 4 hours. As mentioned in the title, these were the best I have made yet. Awesome flavor and perfect consistency with a nice pink smoke ring. This will be my preferred method for grilling Baby Back Ribs moving forward.