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Loin Backs, KISS Style...

BasscatBasscat Posts: 778
edited 8:31PM in EggHead Forum
Keep reading about trouble getting good ribs. so I thought I would share what I did today.
I think the thing about ribs is not to over think them, and get good ribs that haven't been packaged in a "solution".
Today I was cooking for my fairly elderly parents, so didn't need/want heat or sweet. I rubbed 2 racks with olive oil, and dusted one with Dizzy Dust and the other with salt and pepper. Fired up Dad's Medium with a few chunks of peach and pecan, platesetter, drip pan. Put the bigger rack on (2.6 lb.) when the smoke cleared and the temp was about 220, put the other (2 lb.) on a half hour later, temp about 225. Let the temp wander up to about 250 after a couple hours and held it there for awhile. after 4 hours from putting the first rack on, let it drift up to about 270, and pulled 5 hours after the large rack went on. It always works for me, just try to average 250 for 5 hours. Sometimes they are tug off bone, sometimes fall off, but always good. I don't foil, and I don't open the dome until the last half hour, or a little earlier if I decide to glaze with sauce.
Real simple, just check the temp once in awhile, and it always works for me.
Sorry for the long post, hope it helps someone. Along with Mom's potato salad, it made a great lazy Memorial Day cook at the lake today ;)

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