Im making two slabs of Baby back today to take to the Brother inlaws. I smother them with Fine swine and Bovine Rub and refrigerated them for awhile. Im going to FTC them in my newly aquired dumpster Cambro. I have never really FTC'd ribs before and transported them anywhere. I am going to sauce one set of ribs, My question is should I sauce them like I always do about 20 minutes before there done and then FTC them or wait until dinner time to sauce them? They will be in the Cambro for about three hours.
Ok on with the pictures
Removed the silver skin and Seasoned the ribs with Fine swin and Bovine rub.
Got a fire going in the primo with a couple chunks of Pecan.
All set up for indirect cooking
Set at 265° F for 4.5 hours of Low and slow cooking.
Ribs are on the Primo and sprinkled them with an extra shake of FSAB (tired of typin that)
Those bad boys went on at 10 AM this Morning. I'll post pictures of the finished product later.
