I am doing my last package of Duroc Babyback Ribs for Labor Day.
Here they are after 1 hour of smoke mode in the Blaz’n Grillworks Grid Iron. I am burning GMG Gold Blend pellets and am
monitoring my temps with the Maverick XR-50. Time to up the temperature to 215. I am also running the Grid Iron with
the Savannah Stoker IV. I am consistent with my temps being within 5 degrees of the set point across the grill.
I seasoned them yesterday with Meat Church BBQ Honey Bacon rub. This is another one of their limited-edition rubs.
I can’t ask for any better temperature control than what I am getting from the Savannah Stoker. You can barely see that the top
temperature on the Savannah Stoker is 218. My probes are reading left, center and right.
3 hours into the cook and I have spritzed the ribs a couple times with plain water. I plan on letting them go without wrapping as
I did the last time I cooked these. Another hour or so I will add some mac n cheese to the cooker.
5 hours in and almost done. I sauced them with Killer Hogs the BBQ Sauce. The mac n cheese went in at the 4-hour mark and
I added the Bush Sriracha beans about 45 minutes ago.
Everything is done! I am going to let the ribs rest for about 10 minutes then slice them.
My plate of goodness on our finest china!
Fantastic meal! I need to order some more Duroc ribs!
