I did this rack on Sunday. Used my Camp Chef pellet grill and my TP-20 meat thermometer. Turned out excellent. Took them over to my brother's house for dinner along with his pork shoulder he made.
Here's what I started with
Rubbed them down with some Sweet Baby Ray's dipping sauce and applied my rub. I use SmokinAl's Rib Rub Recipe. Let them sit in the fridge for a few hours before putting them on the grill.
I used the 3-2-1 method on these. Set the grill to 225 and this is how they looked after 3 hours, right before going into the foil. I put them in foil with some butter and some apple juice.
Here's how they looked right before slicing. Had to try a piece for quality control. :)
And here they are, ready to eat. For the last hour I took them out of the foil, added sauce, and turned temp up to high. Once sauce was bubbling, they were ready to come off the grill.
Everyone loved them and no leftovers!!
Here's what I started with
Rubbed them down with some Sweet Baby Ray's dipping sauce and applied my rub. I use SmokinAl's Rib Rub Recipe. Let them sit in the fridge for a few hours before putting them on the grill.
I used the 3-2-1 method on these. Set the grill to 225 and this is how they looked after 3 hours, right before going into the foil. I put them in foil with some butter and some apple juice.
Here's how they looked right before slicing. Had to try a piece for quality control. :)
And here they are, ready to eat. For the last hour I took them out of the foil, added sauce, and turned temp up to high. Once sauce was bubbling, they were ready to come off the grill.
Everyone loved them and no leftovers!!
