The Babyback ribs all seasoned up and waiting for the Slow n Sear to come up to temp.
I am using the Weber Performer with KBB and apple wood chunks.
15 minutes in and it is sitting steady at 235.
Final glaze put on the ribs. A mixture of 50/50 Blues Hog. 3 hours of smoke, 45 minutes in wrap and the last
15 minutes to set the glaze.
Ribs are done and going to rest for 10 minutes.
All sliced and ready to plate.
My plate with homemade potato salad and homemade baked mac n cheese.
Very delicious Sunday meal.
Each time I use the Slow n Sear I am so impressed with the ease of use and temperature control.