Memorial Day Ribs

This post isn’t much of a how-to, but rather a post to document my latest baby back ribs cook.

May 28, 2018

  • Meat: Meaty baby back pork loins
  • Rub: Smokey Rub-inson enriched with a extra granulated garlic, dark brown sugar, and kosher salt
  • Brine Time: 10 hours
  • Cook Time: 6 hours
  • Final Internal Temp: 195-200°F
  • Temperature: 225°F
  • Smoker: GMG Jim Bowie
  • Wood: Pit Boss Competition Blend
  • Wrap stage: North Carolina Vinegar on half and ACV on half

Dry rubbed the night before

After about 12 hours

3 hours in

Preparing the foil wrap with NC Vinegar sauce. Then back into the smoker for 2 hours.

Final hour after the wrap stage to re-develop the bark.

Removed from the smoker to rest. Killer bark.

Ready to serve

Notes: i foil wrapped the ribs to bring to family’s house. They sat for about 1.5 hours before i cut them and were beginning to cool. They seemed a little dry, and I believe that the long rest period contributed to that. I much preferred the racks that I wrapped with the NC sauce, as opposed to the ones that I wrapped with the ACV.

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