Lunch: Baby Back Ribs

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.

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After 1 hour at 220-225 wrapped. The ribs were unwrapped and coated with Kansas City Style BBQ sauce. I usually coat again with 30 minutes left into the cook.

After 4 hours total time, this is what they look like. Perfect. Enough texture to stay on the bone when you pick them up but comes right off when you bite into them. Just what you want.
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Lunch time!!

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Pork butt up next….Stay tuned

OnPoint!

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