BobM
Babbling Farker
I did 2 racks of baby back ribs on my 22 1/2" WSM. I rubbed them with my standard pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper), with a little added cayenne powder.
I cooked them at 250F, unfoiled, for about 2 hours. I then foiled them, with apple cider and squeeze Parkay, for about another 1 hour, until toothpick tender. I then slathered them with Sweet Baby Ray's Barbeque sauce, and put them back on for about another 1/2 hour.
They were juicy, tender and tasty!
On the WSM.
Ready to be foiled.
Rack 1 ready to be glazed.
Rack 2 ready to be glazed.
Glazed on the WSM.
Done.
Pot of ribs.
Beer o' the day.
Thanks for looking.
I cooked them at 250F, unfoiled, for about 2 hours. I then foiled them, with apple cider and squeeze Parkay, for about another 1 hour, until toothpick tender. I then slathered them with Sweet Baby Ray's Barbeque sauce, and put them back on for about another 1/2 hour.
They were juicy, tender and tasty!
On the WSM.
Ready to be foiled.
Rack 1 ready to be glazed.
Rack 2 ready to be glazed.
Glazed on the WSM.
Done.
Pot of ribs.
Beer o' the day.
Thanks for looking.
