Per request of my son and his wife I prepared some babyback ribs last night. They won’t be able to be
here on Christmas day so they wanted to have an early Christmas dinner before they had to leave and
go back to Florida in the early morning. I also have to work tomorrow so this worked out fairly well.
Ribs are out of the plastic wrap and given another shot of rub. Rubs used from the top are Simply
Marvelous Sweet Seduction, the middle rack was Simply Marvelous Cherry and the bottom rack is Savor
Spices Super Pig.
Put onto the Grid Iron, using Cookin Pellets Perfect mix and an initial grill temperature of 175. I will leave
them at 175 for the first hour then kick them up to 230.
After 2 hours they were at a color that I liked so I got them ready to be wrapped.
I kept it simple this time on the liquid for the foil. I usually do brown sugar, honey, tiger sauce and Parkay,
but this time I used Peach nectar. I was going to use apple juice but I was out and didn’t want to run to
the store.
Double foiled and back on the Grid Iron and I will check them after an hour to see where they are at.
Ribs are toothpick tender so I removed 1 layer of foil and opened them up to finish cooking while the
4 cheese smoked mac n cheese gets done. The smoked mac n cheese recipe I got from the Dadgum
that is Good book at
Amazon.
Mac n Cheese is one.
Ribs are done!
All sliced up and ready for plates.
Here’s your plate!
The ribs were extremely tender, juicy with a good bite through. The mac n cheese was awesome. Out of
the 3 flavors I really can’t decide on which one I like the best so I will call it a delicious draw! No complaints
from anyone and no one left the table hungry.
