It felt like a rib Friday for us. I seasoned this rack of Heritage Farms Cheshire Pork Babyback ribs with Heaven Made Texas Best
Rib Rub early this morning. Here they are coming up to room temperature.
I am using the Backwoods Chubby 3400 and will be burning KBB with a couple chunks of hickory. I will be cooking at 250, using
the water pan and BBQ Guru.
A little over 2 hours into the cook and the ribs are ready to wrap. Just a little apple juice in the foil and back into the smoker.
I cooked them in the wrap for 45 minutes then sauced them with Daigle’s Garlic Pecan sauce. I let the sauce set up for 25
minutes. Here they are off the smoker. I will rest them while the side of onion rings is being made.
Here’s my plate of deliciousness!
Fantastic dinner tonight. Ribs had the perfect amount of smoke, seasoning and were bite through without falling off the bone.
I am also using my early Christmas present from my wife to photograph this cook. She bought me a Sony A7ii on a great
Black Friday deal. First full frame I have used since my film days many many years ago. I shot these with the Sony 55mm F1.8 lens.