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Sunday Baby Backs

RumrunnerRumrunner Posts: 563
edited 3:30PM in EggHead Forum
Two racks of domestic loin backs/BB's. One rack was rubbed with my traditional homemade rub and the other rack with Kosher salt, pepper, garlic and then marinated over night in a commercial Mojo, dusted with Adobo before smoking.[p]Here they are going on indirect at 275°, no added wood, just straight Mali's Gourmet Lump Charcoal.
bb1.jpg
No sooner put the ribs on and we had a little wind storm for about an hour. Had a h*lluva time keeping the temp up. One minute it's down to 200° and the next it's up to 325°!! Anyway, finally got the temp stable and here are the ribs after 2½ hours. You can see where the temp spikes took their toll. The ribs were foiled and put back into the grill for another ½ hour at around 250°, + or - .
bb2.jpg
Here they are plated, w/curly fries and some minature crab cakes. The wine was a white Goats Do Roam and I think I prefer the red over the white any day. Both types of ribs were good, not quite falling off the bone, and couldn't pick a favorite, so will have to try again some time ;)
bb3.jpg

Comments

  • Rumrunner,
    Those look great. Thanks for sharing the pics. [p]I have a question about the rib rack though. Is that all one piece sitting in the pan or is that a smaller rack in the pan with a seperate rib rack on top of it?[p]Happy Monday to ya,
    Matt.

  • penfreshpenfresh Posts: 103
    Rumrunner,[p]nice looking pig ya got there. I also approve in your choice of wine. Love the stuff. Have you tried their Goat Rotti? outstanding red.Cheers!
    Penny

  • RumrunnerRumrunner Posts: 563
    South O, the rack is all one piece. It is setting on a smaller grid over an aluminum pan. Weber Rib rack for about $18. I don't like it.

  • RumrunnerRumrunner Posts: 563
    penfresh, I have not tried the Rotti yet. I 'll look for it, thanx for the heads up.

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