We picked up a rack of baby backs on special and had a rack of St. Louis ribs on hand so I smoked them today. Got the WSM up to temp with some hickory chunks for flavor. I used McCormicks cowboy rub to season both racks.
This pic should be the baby backs...my first time smoking these. I had to cut each rack in half since I have the 14.5 model and used a rib rack to stand them up while smoking.
About 4 hours later they were hitting 195 IT, no wrapping and I took them off. When we were ready to eat, I put them on the gas grill on low while coating the top with Sweet Baby Rays sauce for about 5 minutes. The sauce had a chance to thicken on the ribs and they were my best tasting ribs to date. Again, the 195 trick made them nice and juicy with a little pull on them. Sorry not more picks, but I was drooling to eat the ribs with some fresh grown family corn on the cob and there were no leftovers, but I guess that's a good thing.
This pic should be the baby backs...my first time smoking these. I had to cut each rack in half since I have the 14.5 model and used a rib rack to stand them up while smoking.
About 4 hours later they were hitting 195 IT, no wrapping and I took them off. When we were ready to eat, I put them on the gas grill on low while coating the top with Sweet Baby Rays sauce for about 5 minutes. The sauce had a chance to thicken on the ribs and they were my best tasting ribs to date. Again, the 195 trick made them nice and juicy with a little pull on them. Sorry not more picks, but I was drooling to eat the ribs with some fresh grown family corn on the cob and there were no leftovers, but I guess that's a good thing.
