Grilling Practice Makes Perfect

I decided to do two racks of baby back ribs for the 4th. First a light rub of mustard that acts as an adhesive for the dry rub.


Then the dry rub. It was off the shelf pork rub.


The smoker is set at 235 and I'm using two rack levels.


I prep the foil for steaming the ribs with some sweetness of brown sugar, butter, honey, and apple juice.


After three hours the smoking is done. Time to foil and return to the smoker to steam and tenderize.


I pull back the foil to check. Perfect. The bone is pulling back and meat is tender. Now they rest. I'll reheat with as use to glaze and firm them up.



The finish. Best I've ever had.


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