Cooked up 2 slabs of baby backs last night in a hurry. They were salted separately with black Hawaiian salt followed later by a light olive oil coat and a generous amount of rub applied.
I had to cook them hotter and faster than I normally would because I started too late in the day. The set point on the Yoder was 350F for two hours and 300F for an 1 1/2 hours. They were cooked without wrapping on the upper rack. They were spritzed along the way with apple juice/apple cider vinegar.
At finish they were foiled with a generous spritz, double wrapped with a towel, and put into a cooler for a 45 minute rest while the sausage cooked and adult beverages were completed. They were served sans sauce to get a read on the two rubs I used. My very critical and vocal family crowd was pleased. They voted for a repeat of the process again sometime soon.
Here are the obligatory photos!
Rubbed and ready:
In Progress:
Finished and ready for the knife:
I had to cook them hotter and faster than I normally would because I started too late in the day. The set point on the Yoder was 350F for two hours and 300F for an 1 1/2 hours. They were cooked without wrapping on the upper rack. They were spritzed along the way with apple juice/apple cider vinegar.
At finish they were foiled with a generous spritz, double wrapped with a towel, and put into a cooler for a 45 minute rest while the sausage cooked and adult beverages were completed. They were served sans sauce to get a read on the two rubs I used. My very critical and vocal family crowd was pleased. They voted for a repeat of the process again sometime soon.
Here are the obligatory photos!
Rubbed and ready:
In Progress:
Finished and ready for the knife:
