Loin Back ribs are on the menu for today. I dry brined them overnight with kosher salt. They were seasoned with Killer Hog’s
The BBQ Rub this morning. I used this rub as it is only 2% sodium and since I already salted them didn’t want to over do it.
I am using the Weber kettle today with the SnS and DnG. I am burning All-Natural Charcoal briquets mixed with Kingsford Blue.
For wood I am using 2 chunks of plum and 2 chunks of cherry.
One hour into the cook and they are starting to take on some good color.
After two hours color is where I want them so time to wrap.
They spent two hours in the wrap. I pulled them and sauced them with Lane Southern Orchards Vidalia Onion and Peach sauce.
I will let them set up for about 15 to 20 minutes and pull them.
All sliced up after a 15-minute rest and ready to be plated.
Plated with some homemade potato salad and baked beans.
Awesome Sunday dinner. Ribs were extremely juicy, tender and have a real nice smoke flavor.
