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Showing results for tags 'baby backs'.
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One of the cooks the other day inspired me to do some baby backs with chimichurri. I decided to compare it against one of my favorite pre-made rubs - slap yo daddy all purpose rub. My BIL made a fresh batch of chimichurri last night and we added to the ribs, wrapped them and put them in the fridge overnight. I got up this morning around 7 to fire up the grill. Started the day at 32 degrees outside with a nice frost on the kk By 9, the kk was humming along at 275 and I added the 4 racks; two with my rub and 2 with the chimichurri. Nice combination of smoke and steam coming out of the kk. the smoke pot had been going for about 20 minutes with chunks of applewood. this pic (below) was after about an hour and a half. They got their first spritzing with a apple cider vinegar/apple juice combination. We are about half way into the cook with the pic below. At this point, I wanted to hit the chimichurri ribs with more sauce so I moved everything to the racks. Just before pulling in the pic below. It took about 6.5 hours to get to this point where they passed the "bend" test. Getting ready to cut: This batch may have been my favorite. I really like the chimichurri on the BBR's.
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Did my first low and slow today using the coco char. I plan on doing a wagyu brisket this weekend and wanted to get at least one low and slow out of the way. I had to work part of the day but figured I would get it going and let it burn to learn the best settings for 225-235. Filled the basket this morning and lit in the center at 0730. Had the lower vent open just a hair and the top about 1/6th turn. It came up to 225 (my target) by about 0930 or so. I let it sit as is to see where it settled. Over the course of the next 4.5 hours, it slowly creeped up to about 240. At 2pm, I put the short ribs on the grill and closed the top vent just a little. It settled in pretty good at 225-230 for the rest of the cook. The Kurobota baby backs are very small so I put them on about 2 hours behind the short ribs. I took them all off at the same time; 5.75 hours on the short ribs and 3.75 on the baby backs. all turned out pretty tasty. I was a little surprised to see the temp continue to rise for about 6+ hours but it could have been due to the ambient temperature rising as well that eventually hit about 100 F.
