i did some country ribs for the Super Bowl and wasn't entirely pleased with the results. 7 lbs from Costco, prepared with salt and brown sugar rub according to the super-easy forum recipe
by Gerard Knorr.
Setup was indirect, with Royal Oak lump, 3 pieces of hickory, spider, pizza stone, foiled dry pizza pan for drip, and the TJV adjustable rack with two sliding oval racks to hold all ribs. Dome temp was held at 220ºF for exactly six hours with Guru probe clipped on BGE thermometer. Ribs were turned every couple of hours, with racks rotated. At hour five, I applied a generous brushing of Carnivore to all ribs except two that were given a milder Kraft honey sauce (marked with toothpicks).
After a rack rotation and rib turn:
Hour 5-sauce applied
Pulled at hour 6 and ready to serve:
I think I may have applied the rub to ribs that were too wet, as there didn't seem to be much rub left when the ribs went on the grill and there was "instant molasses" on my carrying tray. Next time I'll make sure to dry the ribs with paper towels before applying rub. The flavor was OK, but six hours might have been a bit too long as the ribs were somewhere between just right and dry. The recipe called for a time cook, not internal temperature, so that left me a bit uneasy. I felt that the meat was a bit too chewy, and the flavor was more smoke and sauce than meat. Still, I polished off a few and the rest were perfectly tolerable leftovers.
Another possible error was that when I removed the ribs from the frig, I realized they were not completely thawed. I chose to nuke them on a very low-power defrost cycle, and then separate them under warm running water, but it's obvious in the first picture above that there was some uneven pre-cooking going on.
Can anybody offer advice for next time? I'd like to feel comfortable in my technique before dropping $8-10 a rack for babybacks.