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BB Ribs

StanleyStanley Posts: 623
edited January 2012 in EggHead Forum
It would be hard to count the number of racks of BB ribs I've cooked on my MBGE. Tonight's was the best.

I no longer bother to attempt to strip the membrane on the backside. Damn me if you will, but I don't think it makes any difference. I no longer use mustard to get the rub to adhere. It adheres just fine w/o it. My rub of choice lately (and tonight) is Ad Hoc Sweet & Spicy BBQ Rub, which I purchased at Williams Sonoma. Not sure it matters a lot what rub you use. Rubbed (both sides) a few hours before and let it rest in the fridge. Cooked indirect at 250° for 2 hours w/o messing with it. Wrapped in HD foil and added maybe an ounce of apple juice and 1/2 oz Bourbon and wrapped tight. Back on at 250° for 90 minutes. Unwrapped and saved the juices. Put the ribs back, removing the tray so they were direct but elevated and kicked it up to about 300°. Added a couple of Tbls of hoisin and a squirt of Siracha and mopped this on both sides of the rack for maybe 30-45 minutes.

OMG. I'm just sayin'

Comments

  • GrannyX4GrannyX4 Posts: 1,479
    I like your style. Less is better.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • hogaholichogaholic Posts: 225
    What did you do with the saved juices - added to a homemade sauce???
    Jackson, Tennessee. VFL (Vol for Life)
  • hogaholichogaholic Posts: 225
    What did you do with the saved juices - added to a homemade sauce???
    Jackson, Tennessee. VFL (Vol for Life)
  • Yes, what DID you do with those precious juices??!
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • Thanks for the post. I have only done BBR once, with Carwash Mike's method. While they were good it was also complex, perhaps needlessly so. I found that "less is more" with my pork shoulder and was planning on trying BBR that way too... I will try your method. 

  • StanleyStanley Posts: 623
    The hoisin and siracha were added to the juices to make the mop.
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