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EZBB Ribs Thirdeye Style

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edited November -1 in EggHead Forum
 
EZBB Ribs Thirdeye Style, Thanks thirdeye, these are some of the best ribs I have cooked so far. I did them entirely on the egg but that doesn't change much.

My rib set up, indirect, apple and cherry for smoke.
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Just after going on. Brushed with mustard and rubbed. I misted them with half apple juice concentrate and half apple cider vinegar roughly every half hour for the first three hours.
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One hour on.
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Two hours on.
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Yup , you guessed it . . . 3 hours on.
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Pulled to foil.
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Brown sugar, squeezable Parkay margarine and honey. Place meat side down in sugar, margarine and honey and wrap well in heavy duty foil.
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Stacked them like fire wood, meat side down instead of trying to put them back in the V rack. I re arranged them half way through after 30 minutes.
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The finished ribs.
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These were heavy, meaty ribs, just shy of 10 pounds for the three racks so I gave them a 3-1 at about 285º. Next time I can probably cut my times a little. I'll know better as I eat these. This was the first time I have tried Frontier lump. It had been sitting under my trailer all summer wrapped up in a trash bag. When I got it out the 20# bag felt damp but when opened it looked fine and was. I thought it burned a little hotter and faster then the Royal Oak that I am used to. Seams like good stuff.

Gator

 

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