BobM
01-05-2013, 09:04 PM
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.
http://imageshack.us/a/img59/4776/ribs0302.jpg
Rubbed up.
http://imageshack.us/a/img15/9878/ribs0303.jpg
On the WSM.
http://imageshack.us/a/img541/889/ribs0304.jpg
Done to a turn.
http://imageshack.us/a/img26/3918/ribs0305.jpg
Cut up.
http://imageshack.us/a/img692/5999/ribs0307.jpg
Pot 'o ribs.
http://imageshack.us/a/img713/3586/ribs0309.jpg
Served up.
http://imageshack.us/a/img202/7905/ribs0310.jpg
Beer of the day.
http://imageshack.us/a/img255/9586/ribs03beer.jpg
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.
http://imageshack.us/a/img59/4776/ribs0302.jpg
Rubbed up.
http://imageshack.us/a/img15/9878/ribs0303.jpg
On the WSM.
http://imageshack.us/a/img541/889/ribs0304.jpg
Done to a turn.
http://imageshack.us/a/img26/3918/ribs0305.jpg
Cut up.
http://imageshack.us/a/img692/5999/ribs0307.jpg
Pot 'o ribs.
http://imageshack.us/a/img713/3586/ribs0309.jpg
Served up.
http://imageshack.us/a/img202/7905/ribs0310.jpg
Beer of the day.
http://imageshack.us/a/img255/9586/ribs03beer.jpg
Bob