Cooked three racks of Sam's loin backs for a birthday gift last weekend. Cut them in half and Texas BBQ Original rubbed them, after a few squirts of Worcestershire. Put a 3x5 piece of peach wood on the bottom, then loaded and fired up the Kingsford. Ribs were at 185 between the bones and toothpick ready in one hour, twenty minutes. No sauce or Texas Crunch, just cooled and vacuum sealed. Birthday boy later reheated and sauced with his favorite goo. Said they were delicious. Personally, I thought they were a bit too smokey. Great comp pull off the bone on initial cook. Color was a little dark, but I can play with that. Last rack of St. Louies, I burnt up at two hours thirty minutes. Getting to know this barrel better. Very impressed. Mrs. Claus may be getting me a working camera this season. Will get photos on next cook, promise.
OD
