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5/2/2000 - Memphis Style Baby Back Ribs |
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![[05_02_00][12_43]_01.jpg (378326 bytes)](images/05_02_0012_43_01.jpg)
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12:30pm - the baby back are placed on the
grill for indirect cooking at a dome temp of 225 degrees.
No mustard, just the rub - it was applied about 18 hours ago, sealed in a bag and placed in the refrigerator. |
![[05_02_00][14_58]_01.jpg (345035 bytes)](images/05_02_0014_58_01.jpg)
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03:00pm - I've been flipping about every
45 minutes. At about 1:30pm I added water to the drip pan - no reason.
The pictures don't show the nice coloring - starting to get to be a red-brown. Looking Good! |
![[05_02_00][17_06]_01.jpg (506266 bytes)](images/05_02_0017_06_01.jpg)
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05:03pm - the ribs spent the last 45 minutes (4:15 to 5:00) wrapped in foil - still at 225 degrees dome temp. After taking this picture, I covered them with Gfw's BBQ sauce. Note in the next picture, the drip pan has disappeared and the ribs are taking a little direct heat for the finish - about 45 minutes. |
![[05_02_00][17_48]_01.jpg (422343 bytes)](images/05_02_0017_48_01.jpg)
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05:48pm - the ribs are done and off the
grill - time to eat!
06:20pm - results, these have to be some of the best ribs yet and the preparation time was minimal - I know that I will do these again! |
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