Losing BBQ virgiinity with ribs

First ever cook on the new Mak, first ever cook of ribs (or any other BBQ). The cooking method used was one I learned at a local BBQ class given by someone that competes nationally (I wish I remembered his name, it was a few years ago).

Two racks seasoned with BPS Money:

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Onto the Mak @230 for 3 hours. 3 hours later:

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Foiled with butter, brown sugar, and honey:

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Then back to the Mak (still @230) for another 2 hours. Basted with a carolina style mustard sauce a friend made (and kindly provided me the recipe for, it was very good).

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Brought the temp up to 275 and cooked for 5 min or so to seal the sauce. The finished product:

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Everyone loved them, I had one rib that was a tiny bit dry but other than that they were great. Next time I'll spray them with apple juice once an hour or so.

The BBQ sauce recipe:

Big Daddy’s Carolina Style Barbecue Sauce - Pulled Pork Recipe

Dang looks good! Are those St. Louis style or BB?


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Looks real good. Shiny Mak no more

Nice!

You went with a classic tried & true foil method (butter brown sugar & honey) with a classic South Carolina style mustard BBQ sauce and it looks like they were a real hit!

Mayn said:

Dang looks good! Are those St. Louis style or BB?

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St. Louis. I prefer St. Louis to baby backs so everyone else was stuck with my choice.

Looks good cant wait to see what you cook next

Look anazing and I'm sure they taste amazing as well.


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Nice cook, especially since it was your first BBQ cook and on a new pit. Good job and thanks for sharing the sauce recipe.