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Post by BBQ Butcher on Feb 3, 2008 4:21:22 GMT -5
Opened my last bag of Kirkland/Costco lump y'day (should've used the Mali's!!) and started a fire to cook some Baby Backs. Got distracted and the temp got up to 400° before I realized it Eventually I got it back down to 260° and put the ribs on. This is a 2.5 lb rack of Murphy Farms Wheat Fed Baby Backs from the Fresh Market that had been rubbed down with Penzey's Smokey 4/S Salt. Here they are after two hours and getting ready for the foil initiation. Note the yellow color that is being brought out by the tumeric in the rub Had I remembered that it was an ingredient, I would've used a different one. I want brown ribs, NOT yaller Ribs are foiled and getting happy! I can't tell you what they are getting happy with in there, as I took a double dare oath not to divulge the secret ingredients Let's just say it's a sweet deal I left them on the grill for another 20 minutes. Out of the foil and resting for 15 minutes at 275°. NO smoke ring I should've used the Mali's lump, but they are nice and juicy. Did I say tasty too? Also threw on some Stone Crab Claws to make this a Surf & Turf type dinner All was served with some baked beans and a salad. Followed it up with some nice fresh Plant City, Fl strawberries
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