Another one of my large Zaycon Foods babybacks split in half. I dry brined it overnight and then seasoned it with garlic pepper
and Killer Hog’s The BBQ rub.
2 hours in and ready to wrap. I am using KBB and a couple chunks of peach and cherry wood.
Ribs are done! I glazed them with Killer Hog’s The BBQ Sauce and let them set up for about 45 minutes.
I am using our fancy dinner plates tonight!