I must say. Fun to be back grilling and blogging.
Picked up this rack of baby back ribs at Wegmans. I removed the silver skin from the back of the ribs using a butter knife and paper towel (important step).
I then coated the ribs with extra virgin olive oil and rubbed with Dizzy Pig’s “Swamp Venom” and “Raising the Steaks” spice.
I preheated my Kamado Joe (Bessie) to 220-225 using peach wood. Smoking under indirect heat with heat deflector and aluminum pan filled with water in place. As mentioned earlier for baby backs I use the 2,1,1 method (2 hrs unwrapped, 1 hr wrapped and 1 hr unwrapped) exclusively and it never fails.
Here is a pic after 2 hrs and right before wrapping in foil. Used spray butter to coat ribs, drizzled honey and sprinkled some brown sugar.
Pork butt up next….Stay tuned