Tonight’s baby backs

[bgaviator]

Baby back ribs. 2-2-1 method. Picked up some Memphis BBQ Company rub and sauce. Used 3 chunks of Pecan wood on the KJ @230 degrees chamber temp.

The ribs turned out pretty good. Good sauce and rub. Sauce was very comparable to the Lambert’s sauce I liked on my previous cook...with maybe a touch more heat.

My only disappointment was I wish it had a little more smoke flavor. I also didn’t see a smoke ring. And strangely, despite doing a foil wrap with brown sugar, honey, and Parkay...the ribs were a little dry in spots...not sure why that would have happened. The ribs I got were from Kroger and they were cryo vacced and frozen. I had to thaw them in the sink in water for about an hour. Would the fact they were frozen have caused drier ribs? Anyways, whipped up a batch of homemade creamed corn and also made some homemade cocktail sauce with some shrimp.

 

[hardcookin]

Looks good! Thanks for sharing.

 

[Phil Chart]

Looks great

 

[bdskelly]

Those are beautiful bones . Like! B

 

[HD Brown]

I'm new to smoking but have grilled a long time and from my experience a frozen meat will turn out dryer than fresh.
My GF absolutely hates that I will not eat meat out of a freezer, so when it's grilling season, she has to go to the store twice a week :)

 

[gmc2003]

Nice color and pull back on those ribs - awesome job. Were they dry on the thinner end? If so then maybe a little overdone.

Point for sure.

Chris

 

[bgaviator]

Well I had the thinner end and my wife the thicker. We both commented they were a little dry in places. But certainly the whole thing wasn’t dry. Just certain places along the bone. My wife thought the middle sections of the bone were the dry areas.

 

[SmokinAl]

Those ribs look pretty darn good to me!
And we love creamed corn around here!
Great looking meal!
Al