mdbinkc Posted July 5, 2014 Report Share Posted July 5, 2014 Did I tell you that I love my KK? I have to share the rib cook I did yesterday for our Independence Day celebration. These meaty baby backs were my best yet. I followed a process from a pitmaster named Malcom Reed on YouTube: Yellow mustard binder for rub Rub with Dizzy Pig Dizzy Dust KK @235 degrees for ~2 hours with Apple (look for mahogany color) Wrap in foil, first drizzling with about 1 tbs of margarine, 1 tbs of honey, and 1 tbs of brown sugar Back on KK for ~1:45; peek after ~1:15 to check for desired tenderness Unwrap, glaze with your favorite sauce, put back on for about 30 minute to set the sauce. Plate up with a little pasta salad, Thai cucumber salad, and watermelon Enjoy! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 5, 2014 Report Share Posted July 5, 2014 Great pics! Love me some Dizzy Dust! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 5, 2014 Report Share Posted July 5, 2014 mdbinkc, I've been wanting to try the margarine/honey/brown sugar post smoke treatment...your baby backs look great! Quote Link to comment Share on other sites More sharing options...
Ducaticraig Posted July 6, 2014 Report Share Posted July 6, 2014 Absolutely perfect looking ribs. Nice cook and thanks for the pictures. <br /> <br /> <br /> Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
mdbinkc Posted July 7, 2014 Author Report Share Posted July 7, 2014 Thanks for the kind replies. As I'm sure you know, cooks don't always go as planned, and when all is said and done, there are usually things you wished you had done differently. This was a rare case where everything went as planned, and I ended the meal with a real sense of accomplishment. Can't wait until the next effort! dsrt8: By the way, I asked Malcom why he uses margarine instead of butter. He tells me that competition guys use it mainly because it's easy to use, and easy to store. He says you can use butter instead, or omit it altogether. My better half is a little skittish about margarine after reading the ingredients label, so this was music to her ears. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 7, 2014 Report Share Posted July 7, 2014 Butter is great for lo & slo as the temperature is below the smoke point. Margarine, eewww! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 7, 2014 Report Share Posted July 7, 2014 I guess I'm just going to have to try the post smoke lap with sugar and butter. Not really a sugar fan, but damn, the raves are big for this trick... Quote Link to comment Share on other sites More sharing options...
