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Dank Ass Baby Back Ribs!!!!

joshpounds90joshpounds90 Posts: 38
Picked up two racks of baby backs from Wegmans and did one spicy, one medium. Spicy one started with dizzy dust and medium one started with Lawry's seasoned salt & cracked black pepper. After three hours indirect, at a dome temp. of 275°F, I wrapped them in HDAF and mopped both with a mixture of apple cider vinegar, dizzy dust, lemon juice & water. Tossed a few pats of salted butter on each of them and slathered them in sweet baby Ray's (the spicy one got the spicy BBQ sauce). Threw them back on the egg at 275°F for about two more hours. I had initially intended on giving each rack a minute or two on the grate, direct heat at around 400° but when I opened the foil packet and tried to pick them up with tongs the meat fell apart. Couldn't have asked for a better result. Took them inside right away and served them!






Brooklyn, NYC - medium BGE

Comments

  • NDGNDG Posts: 2,170
    Nice !  excellent documentation as well 
    Columbus, Ohio
  • loco_engrloco_engr Posts: 4,920
    Great looking cook & thanks for all the pics!
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
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  • Mark_B_GoodMark_B_Good Posts: 811
    Looks good.

    Perhaps if you want them easier to handle (so they don't fall apart like that) you could cook for a shorter time frame in the foil. I found that 1.5h at 275F to 300F is the ticket. You still get that pretty much fall off the bone consistency, but it's still firm enough that you can handle them (delicately) with tongs and not turn into a heap of meat.

    The other thing I learned from a chef at Kelseys (who made killer ribs) ... let them cool for 15 minutes to 20 minutes BEFORE you handle them from the foil wrap. It helps the meat tighten up a bit, and keeps it on the bones.

    Again the aim is to have them tender as heck, but for presentation to keep them intact. 
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Looks good.

    Perhaps if you want them easier to handle (so they don't fall apart like that) you could cook for a shorter time frame in the foil. I found that 1.5h at 275F to 300F is the ticket. You still get that pretty much fall off the bone consistency, but it's still firm enough that you can handle them (delicately) with tongs and not turn into a heap of meat.

    The other thing I learned from a chef at Kelseys (who made killer ribs) ... let them cool for 15 minutes to 20 minutes BEFORE you handle them from the foil wrap. It helps the meat tighten up a bit, and keeps it on the bones.

    Again the aim is to have them tender as heck, but for presentation to keep them intact. 
    This is true. In fact, competition ribs still need to have a clean bite and some chew to them. In reality though, many people prefer them a little more fall of the bone. 
  • dmchicagodmchicago Posts: 3,094
    I'm not a wrapper (or rapper) but I'd make those vanish.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

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    Dennis - Austin,TX
  • nolaeggheadnolaegghead Posts: 37,947
    dmchicago said:
    I'm not a wrapper (or rapper) but I'd make those vanish.

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  • Good thing I'm not entering my food into any competitions. It's just for me and the people I like LOL
    Brooklyn, NYC - medium BGE
  • Rock what you like!  Opinions about foiling ribs or not and for how long are probably as varied as if dank is a good bad or weird thing. 
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