These were some leftover baby backs I had in the freezer after the National BBQ Cup. The Falcons were playing the Bucs and the weather was perfect for grilling. The Falcons won and the ribs turned out pretty good as expected. Here's a quick rundown of the cook:
Step 1: remove membrane from back of rack. spray exterior with some apple juice to help the rub stick. Rub was kroger brand sweet and spice rub. Coat top of ribs with an extra layer of brown sugar and allow to set in for about 30-60 minutes before placing on the smoker.
Step 2: Preheat the BGE to 225, add apple wood chips. These racks went on around noon on Sunday. Cook unwrapped for 3 hours. Every 45-60 minutes open up the egg and spray the racks with apple juice to help them retain moisture. It also adds a little bit of flavor back into the meat.
Step 3: Lay a sheet of foil out and create a bed of brown sugar, honey, and squirt butter. Lay the ribs meaty side down and curl the foil up creating a boat like shape. Put some more honey and butter on the underside. Now add 1/2 cup of apple juice and 1/2 cup of Pineapple Teriyaki marinade (measurements not exact). Seal the ribs in foil and place back on the grill for 1.5-2 hrs.
My parents came over for dinner around 4:15pm so I pulled the racks back off around 4:30pm after cooking in foil for 1.5 hrs. Place the ribs carefully back on the BGE to finish meaty side up for another 30-60 minutes. I use the word carefully because the ribs are about to fall off the bone at this point. Spritz the racks with apple juice every so often to keep them moist and glossy in appearance.
I pulled the finished product around 5:15pm and sliced them up. These were served with BBQ sauce on the side. The ribs were intact but the meat would pull off the bone with a gentle tug! Sides included grilled Bush's baked beans and collard greans.
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