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Baby Back Ribs Pics and Technique

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MisterM
MisterM Posts: 17
in EggHead Forum
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.
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
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    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 ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
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    Oh what exactly is a moink balls...looks like ground beef wrapped in bacon??
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Nice cook, looks great.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • MisterM
    MisterM Posts: 17
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    CANMAN1976 said:
    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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