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Baby backs with char (bark)

schmeetexschmeetex Posts: 69
edited 2:22PM in EggHead Forum
Cooked 4th of July baby backs today. I am a Car Wash Mike disciple...so I stuck with that method...although I did add granulated brown sugar to my dry rub for some added sweetness. I also wanted to add some black char (bark) as I am a carbon afficianado.

Got off to a good start with three racks (cut in half to fit better on my large BGE).

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The total cook time is almost six hours...but the results are amazing. Before the BGE, I only dreamed about cooking baby backs...now it is a reality.

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To get some char, I took the placesetter out after 5 hours and finished the ribs with direct heat. I did the meat side down for about 5 minutes and then added sauce with the bone side down for about 15 minutes.

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I was very happy with the results. Perfect amount of char. I know I'll use this method again in the future.

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Cole slaw (with peanuts and apple slices) completed a great 4th of July meal.

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Is this a great country or what!?!?! Have a Happy 4th of July!

SchmeeTex

Comments

  • Beautiful looking bones!! I like the technique used to get the char, and I'm sure the direct heat also helped firm up the sauce at the end. Well done!
  • ozeggozegg Posts: 50
    Delicious looking ribs, I'm hungry again!
  • eenie meenieeenie meenie Posts: 4,392
    That's how I like my ribs, carmelized with a touch of char. :)
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