I decided to change up everything at once on my rib cook this weekend. Usually this is a very bad idea , however this was a home run. I have never used the perfect word, and don't think I ever will , but these were darn close.
2 racks of St Louis cut with a good layer of Oakridge Secret Weapon.
I have tried and like all of the Dizzy Pig rubs , but to me secret weapon blows them away on ribs.
I've always been a 3-2-1 at 225 guy in the past. Not this time.
Put on the egg at 250-275 grid temp with 2 chunks of apple ( forget the @#$% dome temp). No turn , no foil , no spritz or mop , no opening the dome. I did remove the daisy wheel and take a peek through the top vent twice.
At 4 1/2 hrs I gave them the tooth pick test ; which they passed. Then the bend test which they passed.
The Secret Weapon had such a nice glaze that I thought about not saucing them, but since I had my mixture of 2/3 Blues Hogs original to 1/3 Tennessee red sitting there I brushed the sauce on the meat side only. Shut the lid for a couple of minutes , and then caramalized the sauce with my mapp weed burner. This took about 10 seconds, and produced the best glaze I've ever produced on a rack of ribs.
Served with some Infineon Raceway Baked Beans , and sweet corn bread muffins.
Couple of things here.
1. Oakridge rubs are that good.
2. I will cook my ribs at 275 grid from now on until I prove myself wrong.
3. I will set my sauce from now on with a torch.