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.
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
Pulled the Moink balls after about 90 minutes.
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.
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.
End result was fantastic. Tender and tasty.
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?