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Baby Back Ribs Pics and Technique

We were in the mood for some baby back ribs today. Thought I'd share some pics and my technique.

First, I rubbed the ribs down with a 50/50 mix of Dizzy Pig Dizzy Dust and Bad Byron's Butt Rub. I used cheap HEB brand yellow mustard as a binder.


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Got my fire stable at 225 grid, added some hickory and cherry, and threw the ribs on. I used an adjustable rig set up as follows:
  • Level 1.5: Oval stone, covered in foil
  • Level 3: Ribs on oval grid
  • Level 4.5: Empty
  • Rig Extender: Moink Balls on sliding D grid

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Pulled the Moink balls after about 90 minutes.


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Ran the ribs for a total of 5 hours at 225. Then I coated them with an 60/40 combination of Blues Hog and Sweet Baby Ray's.

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I kicked the temperature up to about 275, and left the glazed ribs on for about 20 minutes or so. Pulled them, and let them rest for about 10 minutes.


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End result was fantastic. Tender and tasty.

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Just a few minutes after they hit the table, my family had devoured both racks down to the bones.

Have I mentioned that I love my Big Green Egg?
Large Big Green Egg w/ AR & Spider
Smokin' butts and taking names.

Comments

  • CANMAN1976CANMAN1976 Posts: 1,431
    Damn man that looks awesome,how do you like the rig and ext I have the same set-up in the mail!!!

    Sweet baby rays hey I gotta get some of that stuff it looks sweet!!
    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
  • CANMAN1976CANMAN1976 Posts: 1,431
    Oh what exactly is a moink balls...looks like ground beef wrapped in bacon??
    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
  • JRWhiteeJRWhitee Posts: 1,887
    Nice cook, looks great.
                                                                        
    _________________________________________________

    Large BGE 2006, Small BGE 2014, Adjustable Rig R&B, PSWoo3, Thermapen.
    Weber Gasser for the Wife. 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • MisterMMisterM Posts: 17
    Damn man that looks awesome,how do you like the rig and ext I have the same set-up in the mail!!!

    Sweet baby rays hey I gotta get some of that stuff it looks sweet!!

    I love my adjustable rig and extender. Highly recommended. Moink balls are just cheap prefrozen meatballs, wrapped in bacon, sprinkled with rub. Add some sauce during the last couple minutes. I'm a big fan of both Blues Hog and Sweet Baby Rays. The Blues Hog sauce gives the ribs a nice shiny appearance and a tangy sweet flavor. The sweetness of the Blues Hog can be a bit much, which is why I like to mix it with Sweet Baby Ray's.
    Large Big Green Egg w/ AR & Spider
    Smokin' butts and taking names.
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