Another Baby Back Post

Flat4

Hey everyone, like I said last week I'm going to try to post more often. Seen some nice back ribs on sale this week so figure I would cook up a few racks. hit them with a rub recipe I got from Malcom Reed's YouTube channel, they hit the egg at 275 for about 5 hours. The two on the left are dry and on the right sauced up. i probably should of pulled them off 20-30 minutes earlier but they where still delicious. Had a few dry spots are the edges and ends. plated up with some Brussels in a garlicky butter sauce. Low carbs for this guy right now... Working on that summer body. 

saluki2007

Looks good from here.  If you put the ribs closer together on the grid you might have been able to avoid some of the dry ends.  It looks they are are not getting the protection from the plate-setter therefore they are receiving direct heat.

dstearn

I would recommend 225 grate level. At 4 hours use the toothpick test for tenderness. If need let them on for 20 - 30 minutes until tender. I sauce them up with Blue Hogs and then sear for 1 minute direct per side to caramelize.

Flat4

Thanks for the tips! I think next time around I might try the 3-2-1 method or something along those lines. 

dstearn

I never foil. Try amazingribs.com. The egg retains moisture, foiling is not needed. 

Theophan

Those look perfect!  And Brussels Sprouts don't always look appealing to me, but those look gorgeous!