Last cook of vacation, with pron

You know, I think I started my vacation with ribs... guess it's only fitting that I end it with em too.

Spares were on sale, so I grabbed two packages (other up in the freezer) and I didn't even look at the poundage.


Just a little bit bigger than usual for us.


I think I'd have a household rebellion if I did any more "trimming" than pulling off the membrane and cutting the rack in half so it'll fit in the Med BGE.


Slathered up and ready for plastic wrap and an overnight rest in the fridge. First time I went with a full out slather instead of a dry rub and there was a definite difference in flavor absorption. Slather was my "toss together" dry rub mixed with enough yellow mustard to make a goopy paste (no recipe for my rub, I just dump stuff into a container until it looks/tastes right...and since the container is constantly getting topped off....)


Onto the egg, using a fist size chunk of guava wood for the smoke and a dome temp of 275. Got a fatty tucked over on the side - cause I knew I was gonna want lunch before the ribs are done. (Jimmy Dean maple - no stuffing, no rub.)

Quick interruption to enjoy fatty goodness...



Mmmmm.... fatty goodness.....



now, back to the main cook....


Went to test the ribs about 4 1/2 - 5 hours into the cook. One of the bone ends got caught in the rack and ripped most of the way out. I figured they were done. :icon_blush:


Ribs come off...


corn goes on (platesetter gets removed about 5 minutes in...)


corn comes off....


and goes onto the plate along with the stars of the show and a little cucumber salad.

goldengoose said:

Super looking ribs. I am going to have to try the mustard rub.

Click to expand...

Mom and hubby both winced when I added the mustard to the rub (hubby - because I was using "his" plain yellow mustard and Mom - doesn't care for mustard much, and has a pretty low opinion of the plain yellow stuff on anything other than hotdogs), but it does not have a mustard flavor when done and I think the vinegar in it helps tenderize.

And the verdict is in... hubby said it was good, but he wasn't that hungry (he fixed himself a fatty sammich about an hour before ribs came off the egg) and Mom said best ribs yet. Don't think I'm ever going to go back to using a dry rub on em again.