Sunday Baby Backs

Rumrunner

Two racks of domestic loin backs/BB's. One rack was rubbed with my traditional homemade rub and the other rack with Kosher salt, pepper, garlic and then marinated over night in a commercial Mojo, dusted with Adobo before smoking.[p]Here they are going on indirect at 275°, no added wood, just straight Mali's Gourmet Lump Charcoal.

No sooner put the ribs on and we had a little wind storm for about an hour. Had a h*lluva time keeping the temp up. One minute it's down to 200° and the next it's up to 325°!! Anyway, finally got the temp stable and here are the ribs after 2½ hours. You can see where the temp spikes took their toll. The ribs were foiled and put back into the grill for another ½ hour at around 250°, + or - .

Here they are plated, w/curly fries and some minature crab cakes. The wine was a white Goats Do Roam and I think I prefer the red over the white any day. Both types of ribs were good, not quite falling off the bone, and couldn't pick a favorite, so will have to try again some time

Unknown

Rumrunner,
Those look great. Thanks for sharing the pics. [p]I have a question about the rib rack though. Is that all one piece sitting in the pan or is that a smaller rack in the pan with a seperate rib rack on top of it?[p]Happy Monday to ya,
Matt.

penfresh

Rumrunner,[p]nice looking pig ya got there. I also approve in your choice of wine. Love the stuff. Have you tried their Goat Rotti? outstanding red.Cheers!
Penny

Rumrunner

South O, the rack is all one piece. It is setting on a smaller grid over an aluminum pan. Weber Rib rack for about $18. I don't like it.

Rumrunner

penfresh, I have not tried the Rotti yet. I 'll look for it, thanx for the heads up.