I removed the membrane and trimmed them up really nice. Then, I applied a light dusting of Uncle Yammy's Rib Rub mainly for some color. Let that sit in the fridge overnight.
I put them on about 1pm today. Using 2-2-1 method on these baby backs. We are not big fans of sloppy fall off the bone ribs. In the wrapped phase, I put a dash of soy sauce, drizzled with some good local honey, and poured in about 1/4 cup fresh pineapple juice. And, because I had a cold rum drink in my hand, I put a small dash of pineapple rum in the foil as well. Why not right?
Well, about 6pm they were reading about 195 which I find to be ideal for my liking. They had a nice bite and the flavor was amazing. Next time I will be more liberal with the rub, just to balance the sweet and savory, but all in all I was happy how they turned out. The high amount of sugar in the pineapple juice and the rum produced a bark like I've never had on ribs. Might not be able to duplicate it but at least I got to try it once!
It was about 100 degrees here in NC today, so keeping the temp up wasn't a hard task! My smoker was reading 180 inside after 30 minutes in the sun, and no fire in the box.
If you're looking for a way to switch it up a little, I would recommend giving this a try!
After a few hours in the fridge.
After 2 hours getting kissed by a mixture of apple and pecan wood.
I had read mixed reviews about the Dyna-Glo Vertical offset, but mine holds a good steady temp.
After 2 hours wrapped up with pineapple juice, soy sauce, honey, and pineapple coconut rum.
After 1 hour unwrapped.