cowdog
New member
Finally transitioned back to a day shift so I can enjoy some grilling. Ordered some pepper jellies a few weeks ago and figured what a better time to try this out. I picked up three racks of baby backs for this trial.
The Pepper Jellies...
I found these neat mini dutch ovens that I will use to warm up the jellies. They worked rather well...
The Baby Backs! Used grape seed oil and coated heavily with my own rub, ready for the MAK...
Ran the ribs at 250 for 2hrs 45mins, then foiled with a little organic apple juice and back on for ~40 minutes (toothpick test). Removed from foil and glazed with the jellies. Here they are ready to go back on to let the jellies set...
Was running out of time and forgot to take a money shot. This is what I have that will have to do. My portion, going to be foiled for around 20 minutes...
When I am attempting something new I do three racks and send them to my wife's school and let her administration, and other staff act as my taste testers. Her Principal was a defensive tackle in the NFL in the 90's and seems to know good food. I trust their judgement as they give very good constructive criticism. I keep a couple of bones off of each rack for my own taste testing. They were all good. I was very surprised.
One issue that I would truly appreciate feedback on. One rack seemed to possibly overcook. Not sure, but it was dry, and was more like a dry pork chop, than baby back rib. Any idea why this may have happened? The other two racks turned out great, as usual. I have never had my baby backs come out dry, and like a pork chop before so any suggestions are appreciated.
The Pepper Jellies...
I found these neat mini dutch ovens that I will use to warm up the jellies. They worked rather well...
The Baby Backs! Used grape seed oil and coated heavily with my own rub, ready for the MAK...
Ran the ribs at 250 for 2hrs 45mins, then foiled with a little organic apple juice and back on for ~40 minutes (toothpick test). Removed from foil and glazed with the jellies. Here they are ready to go back on to let the jellies set...
Was running out of time and forgot to take a money shot. This is what I have that will have to do. My portion, going to be foiled for around 20 minutes...
When I am attempting something new I do three racks and send them to my wife's school and let her administration, and other staff act as my taste testers. Her Principal was a defensive tackle in the NFL in the 90's and seems to know good food. I trust their judgement as they give very good constructive criticism. I keep a couple of bones off of each rack for my own taste testing. They were all good. I was very surprised.
One issue that I would truly appreciate feedback on. One rack seemed to possibly overcook. Not sure, but it was dry, and was more like a dry pork chop, than baby back rib. Any idea why this may have happened? The other two racks turned out great, as usual. I have never had my baby backs come out dry, and like a pork chop before so any suggestions are appreciated.