Baby Backs On The WSM (pr0n)

BobM

BobM

Babbling Farker
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I cooked some loin back ribs on my 22 1/2" WSM.
I lightly rubbed them with my regular pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, pepper and salt).
I cooked them at 250F for 2 hours, then foiled them with apple cider and apple cider vinegar until toothpick tender, about another 1 1/4 hour.
They came out great!

Rubbed up and ready to go.
babybacks0301.jpg


On the WSM.
babybacks0302.jpg


Action shot.
babybacks0304.jpg


Ready to be foiled.
babybacks0303.jpg


Done.
babybacks0306.jpg


Cut up.
babybacks0307.jpg


Pot o' ribs.
babybacks0308.jpg


Served up dry.
babybacks0309.jpg


Beer o' the day.
babybacks0305.jpg


Thanks for looking.
 
Awesome Bob!

However, I would think you'd be pimping the 26 inch family member.

:grin:

Dave
 
Smoothsmoke said:
Looks great! Do you notice any difference using sucralose?
Click to expand...
Sucralose tastes the same as sucrose and doesn't have any negative glycemic effects. It doesn't carmalize the same as sugar though.
I'm on a ketogenic diet, so for me it's great! :razz:
 
Gorgeous ribs as usual Bob, but dagnabbit now I have to google neotecticalitis or whatever it was...
 
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