Professor
Knows what a fatty is.
I haven't fired up the stick burner for several months. Picked up a pack of nice looking baby back ribs from Costco. Rubbed them with olive oil on Yardbirds and placed them in the fridge for about 4 hours prior to putting them in the pit. Had them on the smoker with a mix of lump charcoal and hickory for 4 hours at 200-225F. Wrapped them in foil for the last hour with a little apple juice. Final temperature of ribs was 180F. Served them with a simple salad and some mashed potatoes!
The first image was taken about two hours after placing them in the pit.
The second image was the finished product.
The last image - Started with two on the plate - had six! Tasted great with just enough texture to know you were eating a rib!
Enjoy!
The first image was taken about two hours after placing them in the pit.
The second image was the finished product.
The last image - Started with two on the plate - had six! Tasted great with just enough texture to know you were eating a rib!
Enjoy!
