Baby Back Ribs-Memorial Day Weekend

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)

Meat Church

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:

Ribs

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.

BBQ sauce

Continued this for the next hour (coating every 20 minutes).   Pulled the ribs off (~6 hours total grilling time).

On Point BBQ ribs

Came out perfect, nice smoke ring, tender yet enough structure to hold up.

Happy Memorial Day!!!

-OnPoint BBQ

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