By Dave Bradfute
I'm gonna do some baby backs this weekend and would like to hear some opinions.
1. Temp. I'm thinking low and slow at about 225 to 250
2. Time - wrapped vs. unwrapped. 5 1/2 hours ish?
I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5.
Let me hear your methods and why.
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Fired up the Kamado Joe today for some baby back ribs. Followed the video @John Setzler posted on YouTube. My rack ended up being a little smaller than the one in the video so I never quite got the bend test, but these were definitely some of the best ribs I have ever had. Pics below!
Baby Back Ribs
Rub: A custom one made by Lanes BBQ (a local BBQ place located in Bethlehem, GA). On Father's Day our church gave out a custom rub Lane's made to all the dads. It was great!!
Sauce: Sweet Baby Ray's diluted with some apple juice
Cook time: 5ish hours
Smoked with some cherry blocks
1. Put them on the grill around 12:30PM
2. ~2 hours into cook
3. Profile shot (~3 hours)
4. Gettin' saucy (~4 hours)
5. Nice color and glaze. This was right before I took them off.
6. Plated w/ roasted broccoli and cauliflower plus roll
8. Fall off the bone!
9. Gotta shoutout to one of my favorite breweries and they are located 5 min away: Terrapin Beer!
Really enjoyed this cook today. Excited to take the leftovers and make a hash with them in the morning!