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Found 2 results

  1. So I finally got to try out the new Akorn, that has been sitting on the deck for the last 3 weeks ( I know, I know). Started off with a rack of ribs. Read a lot of posts, here, there and everywhere to determine the best cook method. Went with 1.5 hrs on the grill uncovered, about 40 mins wrapped in foil with a little apple juice and a final 15 mins uncovered with a coat of Sweet Baby Ray's Hickory and Brown Sugar for the sauce. Turned out not bad for a first attempt. The missus seemed to enjoy them. Time for some tweaking to make them ours!
  2. Hard to imagine but these are my first go at Baby Back Ribs. I’ve done spares and St. Louis cut ribs plenty of time but have never done the Baby Backs. First time for everything I guess. So here they are. Broke out the pork rub when Husker decided to Photo-Bomb my picture because he smelled meat! Spread on a thin layer of molasses and then the pork rub. Wrapped them up and let them rest for 5 hours. Prepped my Primo for indirect cooking and preheated it to 225 degrees. Put them on and let them cook for 2 1/2 hours. (Note: Forgot that Baby Backs cook faster than the others so I was already close to done at this time) Here they are after the 2 1/2 hours. (Note: Forgot that Baby Backs cook faster than the others so I was already close to done at this time) I took them over to some A.F. and added some honey and some Orange, Peach, Mango juice. Wrapped them up and put them back on for 1/2 hour. I then un-wrapped them and spread on a mixture of 1/3 Sweet Baby Ray’s and 2/3 of Raspberry Chipotle sauce and let that glaze for 15 minutes. Brought it in and cut it up with my Cimeter. Here are just the BB ribs for presentation. And from the side zooming in. Money Shot! And finally here it is plated up with a baked potato. The ribs were moist, tender and meaty with a touch of sweet heat. Yum! Thanks for looking.
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