Baby Backs - Texas Style (Dry Rib)

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smokey-mikey

Newbie
Original poster
Jun 12, 2017
10
22
Covina, CA
This weekend, I didn't have much to do Saturday, so I fired up the old ECB and threw on some baby backs. I am not a big fan of too spicy or too sweet, I'd rather taste the meat.... And so, for rub I simply used: salt, pepper, and paprika (tiny bit of garlic & onion powder)..similar to a Texas style rub...
IMG_3657.JPG The Modded ECB at work... $30 has never treated me so good!


IMG_3652.JPG Rubbed down and ready to go...

IMG_3661.JPG Just put them on the smoker using the 3-2-1 recipe.. (however, I used a 2.5-2-.5 since these were a bit smaller than spares)


IMG_3664.JPG Here they are at 2.5 hours in, about to be wrapped up in foil (with a bit of apple juice to help tenderize)

IMG_3665.JPG After 2 hours of being wrapped, time to unwrap...

IMG_3666.JPG Here they are about 30 mins after being unwrapped... I chose a dry rib and did not sauce any of them.

IMG_3669.JPG IMG_3668.JPG Came out great... I might need to tone down the salt next time (a sauce might have fixed this issue), but other than that, everyone loved them.
 
Loooooking good from my vantage point.

Chris
 
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