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Best Baby Back Ribs I’ve Ever Made…

crashbc
crashbc Posts: 7
in EggHead Forum
SWMBO informed me we were cooking for some friends and all the kids this weekend…and a request was made for ribs. I was a little nervous because my rib game has been off lately. 

I picked up a three back of monster racks from Costco and decided to try 2-2-1 instead of my poor attempts at Car Wash Mike’s method. I figured the worst thing that could happen is that they wouldn’t have a great bark but would at least be tender. 

Seasoned them liberally with a homemade rub, hit them with pecan smoke for about 2:15…pulled them and foiled with butter, honey, and more rub. After two hours in the foil I put them back on for 45 minutes before I sauced them and let them finish. After they rested for 20 minutes we cut into them and HOLY CRAP. They tasted perfect and had a great bite. Not quite competition ribs but they pulled easily away from the bone without falling off the bone. Everyone raved & SWMBO was very happy. All in all a great day. 
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Comments

  • danhoo
    danhoo Posts: 720
    What temps for the 2 2 1? 
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • Foghorn
    Foghorn Posts: 10,227
    Great cook and post.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Botch
    Botch Posts: 17,377
    Ribs are still my bugaboo; glad you nailed them when it counted!  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • lousubcap
    lousubcap Posts: 36,806
    Rolling in hot right there,  Nailed that cook.  Way to bring it home.  
    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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  • johnmitchell
    johnmitchell Posts: 7,365
    Fantastic!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • crashbc
    crashbc Posts: 7
    danhoo said:
    What temps for the 2 2 1? 
    I did the whole cook at ~235. Some minor fluctuations (+/- 10 degrees) but stayed dialed in right in that range the whole cook. 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    crashbc said:
    danhoo said:
    What temps for the 2 2 1? 
    I did the whole cook at ~235. Some minor fluctuations (+/- 10 degrees) but stayed dialed in right in that range the whole cook. 
    How’d you get it so cold?😎
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  • JohnfromKentucky
    JohnfromKentucky Posts: 460
    crashbc said:

    Seasoned them liberally with a homemade rub, hit them with pecan smoke for about 2:15…pulled them and foiled with butter, honey, and more rub. After two hours in the foil I put them back on for 45 minutes before I sauced them and let them finish. 
    I'm a bit confused by the part I bolded...you pulled them, wrapped in foil and did what with them? Put them back on the grill and then after 2 hours you pulled them out of the foil? 

    Just making sure I understand

    Thanks! Your ribs look great!
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  • crashbc
    crashbc Posts: 7
    JohnfromKentucky said:
    crashbc said:

    Seasoned them liberally with a homemade rub, hit them with pecan smoke for about 2:15…pulled them and foiled with butter, honey, and more rub. After two hours in the foil I put them back on for 45 minutes before I sauced them and let them finish. 
    I'm a bit confused by the part I bolded...you pulled them, wrapped in foil and did what with them? Put them back on the grill and then after 2 hours you pulled them out of the foil? 

    Just making sure I understand

    Thanks! Your ribs look great!
    Sorry for not being super clear…I blame the bourbon consumed by the pool 😎

    Once I wrapped them they went back on the egg (meat side down) for 2 more hours.  After that, they were unwrapped and put back on the egg to finish (bone side down) 
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