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Last Meal Amazing Baby Back Ribs

dstearn
dstearn Posts: 1,705
in EggHead Forum
I tried the Amazing Ribs Last Meal recipe today and I was very pleased with the results. I wanted to use spare ribs but my regular source for spares was out. The Baby Backs turned out well, probably the best Baby Backs I have cooked. The cook time at 225 grate was 5 hours no wrap. I followed the recipe including applying the salt 2 hrs prior to the rub. 
Next time I will try it on Spares.
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Comments

  • dmchicago
    dmchicago Posts: 4,519
    I'm glad this post was not what I thought when I read the title.

    Nice looking ribs.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • dstearn
    dstearn Posts: 1,705
    dmchicago said:
    I'm glad this post was not what I thought when I read the title.

    Nice looking ribs.
    Thanks, if it was my last meal I would have made spares.
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,371
    Yes, they title made me think that the governor had turned down your appeal. These would be a great last meal.
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  • dstearn
    dstearn Posts: 1,705
    Gulfcoastguy said:
    Yes, they title made me think that the governor had turned down your appeal. These would be a great last meal.
    The recipe is on the Amazingribs.com site. The 2 hr salt brine and no salt rub worked extremely well. I also tried the Blues Hog Professional sauce which was also very good. 
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  • lousubcap
    lousubcap Posts: 37,032
    Eggcellent cook and result right there.  Great color on those ribs as well.  Congrats.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • dstearn
    dstearn Posts: 1,705
    lousubcap said:
    Eggcellent cook and result right there.  Great color on those ribs as well.  Congrats.
    Thanks Lou, first time I tried this method and it will not be my last. Next time I will bump up the temp as 225 on the egg is not the same as 225 on a weber kettle of smoker IMO. I may start the temp at 235 grate and raise it to 250 at the 3 hr mark to get a better bark and smoke ring. I really do think the salt brine makes a difference as the ribs were juicy and not dried out.
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  • mlc2013
    mlc2013 Posts: 988
    they look great. thanks for sharing

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • dstearn
    dstearn Posts: 1,705
    dstearn said:
    Gulfcoastguy said:
    Yes, they title made me think that the governor had turned down your appeal. These would be a great last meal.
    The recipe is on the Amazingribs.com site. The 2 hr salt brine and no salt rub worked extremely well. I also tried the Blues Hog Professional sauce which was also very good. 
    Correction, Blues Hog Championship’s Blend.
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