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Sriracha baby backs ~ experiment ~

bigeggerbigegger Posts: 87
got a couple of baby backs in my egg gonna do the 2-2-1 step method without the 1 cos wife likes them dry
both racks seasoned with Kansas city dry rub, sat in the egg burning royal oak lump and apple chunks for 2 hrs at 225-250º, wrapped one rack with some splashes of lemonade (only juice I had atm) other rack I squirted sriracha sauce before i seasoned with dry rub and before i wrapped it up to sit for another couple hours.

LBGE with 76" Challenger Cooking Island


  • I like where this is headed 
  • sloveladslovelad Posts: 1,715
    I like where this is headed 
    To the toilet?
  • Yeah I'm in to see how this ends. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • slovelad said:
    I like where this is headed 
    To the toilet?
    Words of encouragement-nice. 
  • HubHub Posts: 658
    Send wife the store to get extra cold beer.
    Beautiful and lovely Villa Rica, Georgia
  • Mattman3969Mattman3969 Posts: 8,047
    Think this will be really good.   I've never use Sriracha on ribs but have used it as a rub binder on plenty of butts.  


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • bigbadbenbigbadben Posts: 397
    Looks great. 2-2-1 with BB ribs might result in fall off the bone ribs. If that is what you are going for then great.  I like to rub my BB ribs, cook for 4 he total at 250-300 F. I glaze 1-2 hrs before they come off. 
  • lousubcaplousubcap Posts: 16,771
    I'll be watching for the results.  Sriracha-adult ketchup.  Gonna be some great flavor (not on hot-dogs ;)  )
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • BrasonBrason Posts: 285
    Any update on how these came out?



    Orange County- CA
  • bigeggerbigegger Posts: 87
    edited July 2017
    Sorry for late update, my mules and ribs got the best of me all afternoon. The sriracha ribs turned out to have a great flavor. The smoke flavor was more predominant than the sriracha flavor on the end ribs because they absorb more smoke flavor. Sriracha also added a nice heat to them. Maybe next time I would like to brush sriracha and leave them on to glaze in the last 30mins-1hr.
    LBGE with 76" Challenger Cooking Island
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