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Did my usual monthly (or so) baby backs yesterday while watching the games and tried something a little different. I've been using 2-1-2 and foiling for an hour in the middle of the cook. This time I just went a full five hours with no foil. I never opened the Egg until four hours in when I applied some sauce which the family likes.
Did two racks, one with Bad Byron's and the other with DD Swamp Venom, one of my favorites. I also added a hint of brown sugar to each slab to give them a little sweetness. I mixed in some chunks with the lump, about 2/3 hickory and 1/3 apple. Average temp was about 260* and they turned out great as expected, but could definitely tell they were a little more dry than when I use the foiling method. Otherwise great flavor and perfect pull and tenderness. I'll probably go back and forth between this method and the 2-1-2 from here on.
As you'll notice, I also fell prey to the advertising gimmick that is Miller Lite in the retro cans.......just reminded me too much of my youth.
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer