Back Ribs tonight.

Discussion in 'Pork' started by ak1, Apr 28, 2010.

  1. ak1

    ak1 Master of the Pit OTBS Member

    A few back ribs for dinner tonight. Here's the pic before smoking
  2. Looks like a good start.. how'd you prepare them?
  3. ak1

    ak1 Master of the Pit OTBS Member

    Just use my rub. Then smoked for 2 hrs.

    Unfortunately it's way too windy here, so I pulled them off the smoker after a few hrs. Was going to finish them on the gasser, but it's windy as heck in the back yard, and I'm having a hard time keeping temps. So, I stuck 'em in the oven at 300 for a few hrs. I'll keep them there until 6 pm, then I'll finish them on the gasser over direct heat.
  4. Thanks for the response. Sounds tasty. It gets a little windy in my backyard sometimes too. It's a pain in tha @ss, isn't it?
  5. ak1

    ak1 Master of the Pit OTBS Member

    It is.

    Unfortunately, my son went out and took the camera with him, so I didn't get any finished pics.[​IMG]

    But, they were tasty. Just short of fall of the bone tender[​IMG]

    I used plain Bullseye sauce on one rack, and made up a batch of Forty Creek sauce for the other rack.

    Forty Creek is a locally made brand of Canadian rye whisky, and I used it in place of JD in a sauce recipe I found on this forum. I also replaced the regular sugar with maple sugar.

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