Did a couple racks of baby backs yesterday. $2.99/lb sale at Fareway. Did a dry brine with salt overnight. Washed, pat dry, added a little a tad more salt, a little pepper and a light coating of my BBQ rub. Rub has pepper in it but no salt in it. Put them on for an hour at 150, just to get the smoke into them. Then around 190 for two hours. Pulled them off and added butter and brown sugar (bone side up) and foiled each then back on the smoker for 2 hours at 225. I pulled them off and poured the liquid into a bowl and set in it in the freezer. Put the ribs back on for another 1.5 hours at around 245 temp. Ribs turned out perfect!! Did not sauce at all and just S&P and a light coat of rub.
The liquid had jelled and the fat/butter solified on the top so I discared that and the jelled liquid I warmed back up and put back on the ribs. I did taste the jelled liquid and it would almost pass for doing a BBQ jello shot. Pretty good stuff. Probably some of the best ribs I've ever made!!
The liquid had jelled and the fat/butter solified on the top so I discared that and the jelled liquid I warmed back up and put back on the ribs. I did taste the jelled liquid and it would almost pass for doing a BBQ jello shot. Pretty good stuff. Probably some of the best ribs I've ever made!!