A little higher on the hog

Jeepster47

Went to the grocery last night to buy some beef ribs, but they were out of them.  Baby back ribs were on
sale and I've never cooked them on the egg, so that made the choice simple. 

Filled the egg up with Rockwood, a couple of chunks of
cherry wood for smoke, a plate setter for indirect, and a drip pan to prevent flareups.  Installed the DigiQ and set it to 225 degrees
… cracked the Smokeware cap an eighth of an inch.  A “see through” coating of Dukes mayo helped
to hold the rub in place.  Cut the rack
in half and coated one half with Oakridge Dominator and the other half with Oakridge
Santa Maria.

Threw the ribs on the grill, closed the lid and ignored them
for three hours at 225 degrees.  Checked
at the three hour point and was surprised at how clean the drip pan was … a very, very small
amount of drippings.  Double foiled the
ribs and put them back on at 250 degrees. 
Pulled the foil after an hour … ah, there’s the fluid … all in the
foil.  The ribs went back on the grill,
without the foil, for an additional hour. 
No saucing this time, wanted to try them dry.

Here are the ribs at three hours:

Here's what they looked like on the serving plate:



And on the dinner plate with some of the wife's potato salad:



The cook was a mixture of Jeff Phillips, Car Wash Mike and the million other baby back cooks that I've seen on the forum ... plus some experience with spares.  Next time I'll stay a little closer to the 2-2-1 ratio ... maybe even a 2.5-2.0-0.5 ratio.  Not much fat on baby backs, so I now understand how easy it would be to turn them into shoe leather.  The Dominator rub was voted best ... looks like it'll be in the next split-rib cook off.

The DigiQ was extremely boring today ... did exactly what it was supposed to do with no hiccups.

theyolksonyou

Looking good Tom. Love some ribs.

johnmitchell

Ribs look so so...However the fork looks spectacular ... :-\"

NPHuskerFL

Nice looking set of ribs.

Jeepster47

Went out this morning to put on a new cook and was amazed again with how few drippings were on/in the drip pan from the baby back ribs.  The pattern is from the bone marrow dripping, not from any of the fat in the meat.  Dark from the first three hours and red from the final hour. Is this what others have experienced?

tarheelmatt

Great looking cook!  On a side note, is that a dirty fork?  You devil you!