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Babyback Ribs on the Weber

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HighOnSmoke:
Our son and his family are heading back to Washington state early tomorrow morning and requested ribs for lunch today.
They requested, I delivered.

I seasoned both racks yesterday with Cindy Lou’s Voodoo Rub.



2 hours into the cook and the ribs are just about ready to wrap. I am burning KBB with 2 chunks of hickory and 1 chunk of
Cherry wood. I am using the Slow N Sear and Drip N Griddle and monitoring grate temp with the Smoke thermometer.  I am
running the Weber between 240 and 250 today.



1 hour and 15 minutes in the wrap and then I glazed them with Killer Hogs The BBQ Sauce.



All sliced up and ready to eat. They are very juicy with a great smoke ring. Some of the pieces were “sampled” before I got this photo.



My plate with some mac n cheese and some homemade broccoli cauliflower casserole.



The ribs were fantastic and the Voodoo rub was awesome. It really added to the flavor of these ribs.

Big Dawg:
D@mn, Mike, those are some good lookin' Babies ! ! !





BD

RAD:
Great looking ribs man

tomcrete1:
Nice lookin bones Mike!

smokeasaurus:
Nailed it.

How do you like the Voodoo rub and what's if like??

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