Today’s dinner is going to be babyback ribs. This is actually 1 rack of ribs that I got from
Zaycon foods that I cut in half. I dry
brined them with kosher salt for about 3 hours then seasoned them with Meat Church BBQ’s The Gospel and Honey Hog.
I am using the Slow n Sear with the DnG and burning KBB. I am also testing some
Mojobricks that I picked up a few weeks ago
from All Things BBQ. I am using 2 Mapple (combination of maple and apple) and 2 Red Cherry.
2.5 hours in and they are ready to wrap. I have kept my kettle temp between 230 and 250. Quite windy here today and my kettle
lid leaks real bad. I am using medium binder clips but it still leaks. I ordered a Weber Kettle Gasket kit from
BBQ Gaskets and it should
be this week. I will do a full review after I receive them and test them out.
Out of the foil after 2 hours and sauced with
Code 3 Spices Patriot Sauce. I am going to let the sauce set for about 30 minutes.
Ribs are done and are resting for about 15 minutes before serving.
Served with some air fried potato wedges, homemade coleslaw and Bush’s Southern Pit BBQ beans.
Ribs were awesome. I thought they were overdone a bit but I was wrong. Probably the best babybacks I have done out of this batch
from Zaycon foods. The Mojobricks added a nice light smoky flavor and I was actually amazed that when I pulled the ribs to wrap that
they had not all burnt up since they are basically compressed hardwood. They are a bit pricey so I am not sure if I will continue to use
them or stick with chunks. They do seem to put out a cleaner smoke than chunks. Overall a great day for cooking outside!