One Man and one Rack of Baby Back Ribs

Ross in Ventura · April 2009

Rack of BB's with membrane pulled

Fired up the Egg hooked up the DiggyQ2 at 220*

Slathered with mustard and John Henry's Pecan Rub

1-hr sprits with Apple Cider 50/50 Apple Vinegar

2-hr. Sprits and more Pecan Rub

3-hr. more sprits and raised temp to 250*

4-hr.

Pulled at 5-hr.

Plated with Baked Beans and Potato Salad

Ross

Car Wash Mike · April 2009

Ross, I really was joking about retiring from cooking ribs at eggfests. But man you can take over for me at anytime. But some of your food is touching. :woohoo: Yes, I'm a weirdo about that. :woohoo:

Mike

Ross in Ventura · April 2009

Tks Mike, this is your formula!

Ross

Morro Bay Rich · April 2009

Ross,

Here I was traveling the backroads to Parkfield. Had you called I would have come south instead of going north.

Regards from your Northern Neighbor,
Rich

Ross in Ventura · April 2009

I do not have your Cell phone # email it to me

Ross

Florida Grillin Girl · April 2009

That one rack is looking good to me. Good is just good, Ross.

Faith
Tampa, FL

Ross in Ventura · April 2009

Thanks Faith

Ross

Frank from Houma · April 2009

carwash mike wrote:

But some of your food is touching. :woohoo: Yes, I'm a weirdo about that. :woohoo:

Mikey - youmakeamelaugh :laugh:

Frank from Houma · April 2009

That is a work of art Ross.

Ross in Ventura · April 2009

Thanks Frank

Ross

Eublet · April 2009

I hope to try something like this soon. I've only done ribs twice now, and I used the 3-1-1 method both times. It was good, but meat was too mushy for me. My local meat store is a Primo dealer, and they did some Memphis style dry ribs last week on one of their grills. I sampled one and it was awesome. I'm going to give it a go this weekend on the XL

JLOCKHART29 · April 2009

Very nice rack you got there Ross!

Hard to beat a nice rack of babybacks.

Ross in Ventura · April 2009

Thanks J

Ross

One Man and one Rack of Baby Back Ribs

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