TrickyDick
New member
Bought some baby back style ribs at Sam's club a few weeks back, but didn't have time to make them that same weekend. Started a week of night call Friday, so thought I'd do up some ribs before work to eat throughout the week. Started at 11:30 and finished at 4:30 so I could make it to work in time and stop for some sides at the store.
Didn't trim them at all aside from removing the membrane off the back.
Applied rub to the bone side and rested 20 minutes, then repeated for the meat side, then put into MAK on the elevated rack (think I did the 3 rail) at 275º for 2 hours.
Foiled with parkay, brown sugar, honey, and some Tiger sauce and cooked another 1.5 hours. Pulled them and sauced them and put back into the MAK for 15-25 minutes to firm up the sauce. Then off to work.. picked up some sides at Publix on my way in.
Though you can't tell which is which from the picks, I used 3 different combos to see if I have a preference. One I did with BPS Money initially plus Happy Ending and then Blues Hog Blue sauce to finish. One I did with Smoking Guns Sweet rub initially and then Gunpowder plus plowboys En Fuego to finish. The last I did with Harry Soo's HOT Meat rub and some Apple BBQ sauce from the APL cookbook.
One of the racks had a spot where the rub sort of vanished after the first two hours. Not sure how that happened.
TDView attachment 2428View attachment 2429View attachment 2430View attachment 2431View attachment 2432
TD
Didn't trim them at all aside from removing the membrane off the back.
Applied rub to the bone side and rested 20 minutes, then repeated for the meat side, then put into MAK on the elevated rack (think I did the 3 rail) at 275º for 2 hours.
Foiled with parkay, brown sugar, honey, and some Tiger sauce and cooked another 1.5 hours. Pulled them and sauced them and put back into the MAK for 15-25 minutes to firm up the sauce. Then off to work.. picked up some sides at Publix on my way in.
Though you can't tell which is which from the picks, I used 3 different combos to see if I have a preference. One I did with BPS Money initially plus Happy Ending and then Blues Hog Blue sauce to finish. One I did with Smoking Guns Sweet rub initially and then Gunpowder plus plowboys En Fuego to finish. The last I did with Harry Soo's HOT Meat rub and some Apple BBQ sauce from the APL cookbook.
One of the racks had a spot where the rub sort of vanished after the first two hours. Not sure how that happened.
TDView attachment 2428View attachment 2429View attachment 2430View attachment 2431View attachment 2432
TD
