Turned out alright, they were not the best I have had but definitely way better than some of the ones I have paid for at restaurants.
The problem I ran into was they were over done. I did the 2-2-1 method at 225 since they were baby back ribs. I did not insert the meat temp probe since I figured they wouldn't be done till that last hour so the plan was to put the probe in when I pulled them back out of the pan. The bone still pulled away but the meat was a little more done than I would have liked. When I did go to pull them at the end of 4 hours the meat was up to 187*.
I also did corn on the cob, it was ok. The kernals were still a little tough and the smoke was a little over powering in spots that the husk wasn't quite covering. They were done at 2508 for an hour, probably needed to go longer.
Also did baked potatoes, no foil wrap. They were done at 250* for 2 hours and still needed to be finished off in the microwave.
Another thing that killed me was I bough the ribs pre marinated from the butcher, they were the same price as regular baby back ribs, but they didn't remove the silver back. Like a dummy I assumed they would have since they pre marinated them.
Plan is to do some carolina style butt this weekend.
