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raging river/jamaican jerk babyback ribs
<p />What a turnaround for food this weekend. Friday afternoon while Car Wash Mike was smoking jerkey, and many others were getting ready to start their eggs Friday, I was on my way to Chuck E Cheese. Barf, Barf, Barf, but the littler girl had fun, so that's what matters most. Saturday, Wine tasting....getting better, but the food was disappointing. Then Sunday, last minute we grabbed 5 half racks of babybacks. I rubbed all of them with raging river, then added jamaican jerk to 2 half racks. Got the egg up to 250 and set up a 2 level indirect cook over water and Kosher salt, and hickory smoke. After 1.5 hours, I wrapped them individually in foil with sliced apples, then brought the temp up to 275 for 1 hour. Then back to indirect for the final 45 minutes. I had no choice with BBQ sauce, some generic stuff at BJs, but I added Southern Comfort and raging river to it and smothered on the ribs. The apples were soft and I was able to mash them up while brushing the sauce on ther ribs. [p]BEST Ribs ever!! Not falling off the bone tender, I did not have time for the full 5 hours (2-2-1, 3-1-1, or whatever), it was more 1.5-1-.75, but the flavor was out of this world! [p]Hey Stike, I got leftovers too, I'll be watching your thread for advice.[p]P.S. The plantains were especially good. I put them on with the ribs for the final 20 minutes, indirect with a tiny bit of butter on top.
Mashed potatoes have parm cheese, mayo, garlic, and other stuff the wife won't tell me, but they were good also.