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  1. Just snuck away from the BBQ to post this. Rubbed them last night with Oakridge Dominator. This is my 4th time using the rub. It has an incredible color and scent. I would describe it as a slightly sweet rub. Fuel was Royal Oak, smoke wood was Pecan. Here they are on the Big Joe @ 225: My preferred temp is 275 but today the Big Joe wanted to start off at 225 so I let him. I originally planned on doing a 2-1-1 ish cook but since my Big Joe was settled in at 225 I decided to go 3 hours before foiling. So my cook ended up being 3-1-.5. Ribs were still pretty firm when placed them in foil with a little apple juice so I figured 1 hour in foil would be OK. Needless to say I got a little sidetracked with family and my Big Joe spiked in temp @ 300 while they ribs were foiled. When I finally pulled them from the foil to sauce them they were literally falling off the bone. I don't like them that tender but they were a hit with the guests so I guess that is all that matters. They were so tender that my tongs ruined the bark. Although I have to admit they tasted pretty good. Here they are sauced, baby backs in front, you can see one of the bones that fell out:
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