Some great friends of mine dropped off a bag of baby backs at the store.
There were 4 whole racks in the pack, and they were plump.
Rinse under cool water and remove membrane on the back of the ribs.
Pat dry and then spray with cooking oil. I used Crossroads Seasoning from Dizzy Pig and pushed it into the meat with my fingers.
While the ribs rest, start a small fire in the fire bowl of the Big Green Egg. Once the coals are burning, add more coal to fill the fire bowl up to the fire ring. I added some cherry wood chips to the coals.
Use the plate setter feet up with cooking grid on top. These ribs where big, so I cut them in half. Using the grill extender I was able to lay 5 halves on the cooking grid and 3 on the grill extender. (Smoke with the arch up.)
Hold the temperature at 225 to 250, and smoke for one and a half hours.
Wrap each half rack in its own aluminum foil pouch. Add two jiggers of apple juice and one jigger of apple cider vinegar into each foil pouch. Seal and place back onto the grill to cook an additional one and one half hours. (Arch up!)
After the foil cook time is complete, open each pouch and brush each half rack with the Suckle Busters Peach BBQ Sauce. Make sure to get a heavy coating onto the meat.
Leave the pouch open and let the sauce glaze onto the meat. Remove the wonderful and tender ribs after 30 minutes.
This was our Fourth of July meal and with some baked beans, watermelon, cakes, and plenty of family it was a super 4th of July!
I’ve got to cook more of them!
T.L.Stallings, Madison Fireplace & Patio
