Baby Back Ribs- MSU Rub

16Adams · Aug 15, 2018

A 2.78# rack of back ribs. Nice and small/ not those giant pork chop type. Removed membrane, Julio’s to the bone side. Julio’s dusted on top followed by Oakridge CC. Pushed the button on the pellet cooker and running 225 for a while to get hickory smoke (b&b hickory pellets).

16Adams · Aug 15, 2018

2.5 hour update(swag)

1:45 in smoke 225*
30-40” foil wrapped tight 290
Now unwrapped at 225*

At the push of a fark’n button

kevinstaggs · Aug 15, 2018

16Adams said:
A 2.78# rack of back ribs. Nice and small/ not those giant pork chop type. Removed membrane, Julio’s to the bone side. Julio’s dusted on top followed by Oakridge CC. Pushed the button on the pellet cooker and running 225 for a while to get hickory smoke (b&b hickory pellets).

Lookin’ real tasty as usual. Your in a Julio’s roll huh?

Sent from my iPhone using Tapatalk Pro

Bucknekked · Aug 15, 2018

I am a recent convert to the Carne Crosta from Oakridge. Love that stuff. Never thought about it for ribs, but, now I'm gonna have to consider it. Thanks for the fine example.

16Adams · Aug 15, 2018

Bucknekked said:
I am a recent convert to the Carne Crosta from Oakridge. Love that stuff. Never thought about it for ribs, but, now I'm gonna have to consider it. Thanks for the fine example.

It’ll be tomorrow before I try them. Man they smell fantastic. The Oakridge ingredients plus a little umami from the Julio’s, I’m thinking it’s a cant miss.

May or may not be a home run, but guessing a ground rule double —at least.

16Adams · Aug 15, 2018

Couldn’t wait. Had to have a bite. Pleased is an understatement.

16Adams · Aug 15, 2018

Last one.

sudsandswine · Aug 15, 2018

I need to try some smaller baby back ribs. I stopped cooking them because I didn't really care for the porkchoppyness of the slabs I usually get. I think back to all the times I ate baby backs and liked them, and they were all approaching "shiner" status, and sauced. Like "Chili's baby back ribs" style. Those look really good.

16Adams · Aug 16, 2018

sudsandswine said:
I need to try some smaller baby back ribs. I stopped cooking them because I didn't really care for the porkchoppyness of the slabs I usually get. I think back to all the times I ate baby backs and liked them, and they were all approaching "shiner" status, and sauced. Like "Chili's baby back ribs" style. Those look really good.

Trying real hard to stay under 3# BabyBack,under 4# St Louis, under 5# whole spare. Not easy sometimes- but worth the hunt. Imho

ssv3 · Aug 16, 2018

Excellent!

Baby Back Ribs- MSU Rub

16Adams

somebody shut me the fark up.

16Adams

somebody shut me the fark up.

kevinstaggs

Babbling Farker

Bucknekked

Full Fledged Farker

16Adams

somebody shut me the fark up.

16Adams

somebody shut me the fark up.

16Adams

somebody shut me the fark up.

sudsandswine

Quintessential Chatty Farker

16Adams

somebody shut me the fark up.

ssv3

somebody shut me the fark up.

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