FatDaddy
is Blowin Smoke!
First time in a long time I've done baby back ribs. I figured i better practice a little before my first comp which for some reason they are requiring baby backs. so i fired up the WSM (side note i had a small backdraft when i poured the water into the pan. there was a little grease in it from my last cook and it ignited i singed off an eyebrow and most of my hair on the front) it held steady at 225-230 most of the after noon and well into the night after i was done cooking. used hickory chunks. rubbed em down with Dr BBq's Big time bbq rub( i think thats what it was called) it was the sweeter version of it. really good stuff. any way here are a few pics. They turned out great, this was the first time ive rolled and skewered ribs so i didnt know what to expect. i still think i like to foil with a little honey and brown sugar or at least some apple juice, for the extra flavor. no sauce on em either. what do yall think about em?
Explosion aftermath
ribs rubbed down
on the WSM
Flipped over at 3 hour mark.
Done on the cuttin board bout 5 hours later
another shot
sliced and piled.
another shot
Explosion aftermath
ribs rubbed down
on the WSM
Flipped over at 3 hour mark.
Done on the cuttin board bout 5 hours later
another shot
sliced and piled.
another shot
