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Sunday football, beer and baby backs on the Egg with pics

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.   :D 

LBGE

Cedar table w/granite top

Ceramic Grillworks two-tier swing rack

Perpetual cooler of ice-cold beer

Comments

  • cazzycazzy Posts: 8,339
    Nice looking ribs!  Good job!
    Just a hack that makes some $hitty BBQ....
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    They look great
    LBGE
    Go Dawgs! - Marietta, GA
  • calikingcaliking Posts: 7,166
    The ribs look great! Nice pullback on the bones. I prefer the no foil method because a) I'm lazy b) I like the bark c) I'm lazy. 

    I light with that same propane torch sometimes. What's the tip on it? I don't think mine has that. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • KennyLeeKennyLee Posts: 700
    caliking said:
    The ribs look great! Nice pullback on the bones. I prefer the no foil method because a) I'm lazy b) I like the bark c) I'm lazy. 

    I light with that same propane torch sometimes. What's the tip on it? I don't think mine has that.
    That is the Bernzo TS4000.  I had the TS3000 for awhile, but the tip on this one is much better. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • RIbs look mighty good. I am in the no foil club on baby backs. Normally go about 6 hours straight with spritzing apple juice/cider every hour until last hour where I apply sauce and then again sauce at the last 30.
    NW Iowa
  • KennyLeeKennyLee Posts: 700
    @Brisket_Fanatic May try the spritzing the next go-round.  Thought about it, but didn't have any on hand.  I used to do that with the stick burner. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • @KennyLee I like it, gives it a depth of flavor
    NW Iowa
  • GoVolsGoVols Posts: 181
    Looks great
    Tim Rickman,Tn.
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