BobM
Babbling Farker
I cooked 2 racks of baby back ribs on my 22 1/2" WSM today. It was sunny and 44F here on Long Island. The temperature has been below normal for the past couple of weeks, today was a treat.
I rubbed them with yellow mustard and my standard rib rub. I cooked them at 275F, unfoiled for 2 hours, then foiled them with honey, brown sugar and squeeze butter. I cooked them until they were toothpick tender, about another 1 1/2 hour. I served them dry.
They came out really good.
Fine looking pork.
Rubbed up.
On the WSM.
Done to a turn.
Cut up.
Pot 'o ribs.
Served up.
Beer of the day.
Bob
I rubbed them with yellow mustard and my standard rib rub. I cooked them at 275F, unfoiled for 2 hours, then foiled them with honey, brown sugar and squeeze butter. I cooked them until they were toothpick tender, about another 1 1/2 hour. I served them dry.
They came out really good.
Fine looking pork.
Rubbed up.
On the WSM.
Done to a turn.
Cut up.
Pot 'o ribs.
Served up.
Beer of the day.
Bob
