Hey everyone, I have seen this version of baby backs mentioned a lot on this forum and decided to give it a go today. I have always been a 3-1-1 guy and have had varied degrees of success, but this concept seems intriguing. Any tips or secrets other than what is posted on this website I should be aware of?
I just entered hour number two and have followed the recipe to the letter this far, Egg is holding at 225*, cherry wood is smelling great and ribs are starting to brown up nicely! I have applied the 50/50 mix of Cider Vinegar and Apple juice once so far.
Any feedback or tips are appreciated
Large BGE 2011, XL BGE 2015, Mini Max 2015, Digi Q DX2, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canadahttps://www.flickr.com/photos/monty77/