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Morning All:[p]Looks like a lot of people did ribs this weekend. I hadn't done any in quite a while so I decided to go with 6 racks of baby backs instead of the usual 3 (especially since my 26-year old son and his friend said they might be over on Sunday evening). As you can see I filled my medium. [p][p][p]The rib rack holds seven half slabs with the rest piled on. I have to cut each rack in half to get all to fit, but it worked out just fine (tight, but fine). Each rack is covered with a different spice. I don't remember all that were used, but I do know there was basic Salt/Pepper (the ones on top), DP RedEye, KenStones Witchy Red (in front, top pic), KS Gilded Splinters, KS Wicked Grin & I think the other was DP CowLick.[p]This is after about 90 minutes just before I flipped/rearranged everything.[p][p]After another 90 minutes or so, I put them all into a disposable aluminum pan covered with more foil and put back on for about an hour. I originally planned on taking them out of the pan and finishing direct for a few minutes, but when I pulled them from the pan they were DONE! Using the trusty ThermoPen all were between 195 and 205. Setup was indirect, platesetter w/feet up holding a dip pan, with rib rack on the grid. Started with a dome temp of about 190 and it slowly rose to about 260 at the end of the four+ hours.[p]Pulled, plated and ready to eat.[p][p][p]My much better half (shown here with her "baby") said they were the best I have done so far. Who am I to argue?[p][p]On Saturday did 12 chicken breasts for lunch variety this week and some nice rib eye steaks for dinner that evening, just got too busy to take some pictures.[p]Have a GREAT day!
Have a GREAT day!