- Jul 24, 2015
- 19
- 12
So my friend is hosting a rib-off next weekend and as of a couple weeks ago I had never cooked a rack before. I convinced my wife to buy me a WSM and have been able to sneak in 2 cooks so far.
Luckily, I've had fantastic luck. I chose to just go a straight 5 hours, no foil, super simple "rub" and lightly glazed with a sauce at the end. Since this is all being judged by non-cooking friends and family I'm assuming they want fall off the bone. I ended up with a slide off the bone rib which I'm happy with. In the eyes of professionals they're probably right on the line of being overcooked, but whatever... they taste great. I got a nice balance of sweet and spicy and it's not overly complicated.
Here's a pic of the finished product... sorry for not having any sliced pics, but they went pretty quickly!
Luckily, I've had fantastic luck. I chose to just go a straight 5 hours, no foil, super simple "rub" and lightly glazed with a sauce at the end. Since this is all being judged by non-cooking friends and family I'm assuming they want fall off the bone. I ended up with a slide off the bone rib which I'm happy with. In the eyes of professionals they're probably right on the line of being overcooked, but whatever... they taste great. I got a nice balance of sweet and spicy and it's not overly complicated.
Here's a pic of the finished product... sorry for not having any sliced pics, but they went pretty quickly!
