Baby Backs on the Masterbuilt Gravity Feed

[Smokin Okie]

Two racks of babybacks, one using Tuffy Stone's Cool Smoke BBQ rub and the other using Kosmos Dirty Bird.

Ran the MB560 at 270* for three hours, then wrapped and put them in the kitchen oven. Sauced the ribs with Tuffy Stone's Cherry Barbecue sauce and Kosmos Cherry Apple Habanero Rib Glaze

Haven't cut into them yet , they're in the warmer and I'm drinking a beer

 

[SmokinEdge]

Looks delicious. Waiting for a cut shot.

 

[DRKsmoking]

Good looking ribs

Never a bad day with ribs on the menu

David

 

[gmc2003]

Enjoy the beer the ribs look great on my screen.

Point for sure
Chris

 

[Smokin Okie]

Looks delicious. Waiting for a cut shot.

IDK, they're awfully sticky ribs, gonna be hard to take a pic with sauce all over my fingers

 

[Smokin Okie]

Well, sad news, we had too many beers and left them warming too long. They cooked too far and would not cut cleanly.

But ..........they had good flavor, just not picture perfect.

 

[KimberlyO]

What I heard is ".....they had good flavor..." I'd say it's a win! They look delish.

 

[Fueling Around]

Too many beers is my mantra. If the q doesn't turn out picture perfect who cares?

 

[Smokin Okie]

Carryover cooking was the culprit.

I opened up the foil and put them right back into our oven set at 145. I should've let them sit on the counter till the IT dropped to the 150 / 155 range and then put them in the oven to keep warm.

I knew better, but I don't always do what I know better.

 

[JLeonard]

Well, I'll still take a couple bones and a beer please!

Jim

 

[clifish]

Well, sad news, we had too many beers and left them warming too long. They cooked too far and would not cut cleanly.

But ..........they had good flavor, just not picture perfect.

you could of at least posted pics of the beers...lol

 

[BrianGSDTexoma]

Carryover cooking was the culprit.

I opened up the foil and put them right back into our oven set at 145. I should've let them sit on the counter till the IT dropped to the 150 / 155 range and then put them in the oven to keep warm.

I knew better, but I don't always do what I know better.

I ruined a ham few weeks ago. Took it out at 135 and went to 168 just sitting on top of oven. Should of let the steam out.