Tarnation Posted July 3, 2020 Share Posted July 3, 2020 I did a run of 3 racks of baby back ribs for my sister's birthday tonight. These turned out fantastic. I smoked them @ 225 -240 for 5hrs over B&B Oak lump and Best of the West 100% Mesquite lump and cherry wood chunks. Rack 1, see the toothpicks, was rubbed with Bad Byron's Butt rub and Weber Spicy Cocoa rub. Rack 2 was again rubbed with Bad Byron's and Fire & Smoke Society Pork Perfect. Rack 3 was different, it was rubbed with Fresh Jax Ghost Pepper Sea Salt, Frank's Red Hot Buffalo Ranch, and Fire & Smoke Society Wicked Wynona. Far and away rack 3 was the favorite. Those are gone, the other 2 also turned out awesome, I really can't pick a winner between those 2. I finished them with a 50/50 Duke's Hickory Moonshine sauce and Cranberry Grape juice. I definitely recommend using some juice to cut your sauce when basting. I might do a cut shot later everyone was hungry and tired of waiting for me to finish cutting. Smoke ring was on point. KJKiley and Nnank76 2 Quote Link to comment Share on other sites More sharing options...
KJKiley Posted July 4, 2020 Share Posted July 4, 2020 Those all look great. Quote Link to comment Share on other sites More sharing options...
Rick in Ontario Posted July 4, 2020 Share Posted July 4, 2020 It's 4:30 AM and now I want ribs for breakfast. Nnank76 1 Quote Link to comment Share on other sites More sharing options...
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