Another one of my super large Zaycon Foods babyback ribs that I cut in half. I dry brined it overnight and seasoned it with a
modified version of Memphis Dust. What I mean by modified is that I used Spanish paprika, instead of American, and I added
2 teaspoons of Ancho Chili powder for a little kick. There is nothing wrong with the original but I wanted some heat in the mix.
I also picked up a grill cleaner from Amazon. It is the Safe Scrape from Charcoal Companion. My bristle brush is just about shot
so I wanted to try something different. I saw a video on You Tube from Chef Tom with All Things BBQ and decided to give it a try.
We will see how it works.
Babybacks are on the grill. I am using the Slow n Sear, with the DnG, burning KBB with a couple chunks of pecan and cherry.
I glazed the ribs with a 50/50 mixture of Blues Hog Original and Blues Hog Tennessee Red. They are just about ready to come
off the grill. I foiled them after 2 ½ hours and left them in the foil for about 1 ½ hours. I think that was about 15 minutes too long
as they were close to fall apart tender when I glazed them.
My fancy plate with some home fries.
The ribs were excellent with a nice smoky flavor, very juicy and had great bark. Not quite overdone as they didn’t fall off the bone.
I left them in the grill for 45 minutes to set the glaze and tighten up. This worked real well. The Memphis rub really enhances the
flavor of pork. The Safe Scrape worked as advertised. Once I use it a few more times it is suppose fit perfectly in the grooves on my grate.
I will be doing a longer review once I have used it for a while.
