Today’s cook is babyback ribs. I seasoned the Cheshire ribs (from Heritage Farms) with Meat Church BBQ’s The Gospel rub. I
am using the Akorn today with a couple chunks of plum and a couple chunks of cherry. Shooting to run at 235.
2 hours into the cook and the ribs look great. Ready to pull them off and wrap.
Ribs were wrapped for a little over an hour. I am going to let them tighten up for about 20 minutes and pull them. I also put a
pan of homemade mac n cheese on earlier. It should be ready the same time as the ribs. Mac n cheese recipe is from this book:
John McLemore's "Dadgum That's Good!"
My delicious plate!
Another fun cook on the Akorn. When I sliced the ribs, I thought they may have been dry, but they were actually juicy and very
flavorful with a nice light smoke profile. I really love the smoke profile from the Akorn. Not as dominant as what I get from my
Weber or even my Backwoods. Just a bit more than both of my pellet grills and we really are enjoying the lighter smoke profile.
