Last week and weekend was a flurry that went by quick, and ended up with me having a miserable cold. But...in between, I ate some serious que! Here's what was on-tap for Memorial Day weekend:
I was drooling over the babyback recipie with brown sugar coating. For once, luck was on my side, and I got two slabs of babybacks from Target on sale for $1.79/lb. Oh YEAH!!!
So, here's the prep:
Brown Sugar on the first rack after a mild sprinkle with Salt Lick rub.
Next up was the the rack with only Salt Lick rub going in for the 2-2-1 method.
Alright...I only have fruit woods in chips, so to prevent billowing white smoke, I pack the apple chips tight in foil. I was going with a mesquite and apple wood combo here. I have mesquite chunks, so those go straight to the pan.
The 2-2-1 ribs are already in, as the brown sugar variety will go in after 30 minutes. Looks like we're ready!!!
It looks like I timed these perfectly, as they were both ready at the same time. I love it when a plan comes together!
Of course...the final presentation!
The brown sugar ribs wer PERFECT!!! This is my new favorite method for smoking the babybacks. Yum, yum.